Mulino CaputoAmericana
Developed in collaboration with top American pizza makers for NY and Neo-Neapolitan styles. High protein (14.25%) with natural wheat malt for excellent browning at lower oven temperatures (500-700°F). Additive-free blend of Italian and European wheat, slowly double-milled to maintain protein and starch integrity. Perfect for home ovens where traditional Neapolitan temps aren't achievable.
Comments
2Completley overrated imo. Just use bread flour and save yourself the money...
Finally a Caputo flour that actually works for NY style. Higher protein means you get that chew without having to blend flours. 58-60% hydration is the sweet spot
Technical Specifications
Ash Content | 0.55% |
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Mulino Caputo Americana is a type 00 flour, W370 strength, 14.25% protein, a P/L ratio of 0.47, and a recommended hydration range of 70–78%. Developed in collaboration with top American pizza makers for NY and Neo-Neapolitan styles. High protein (14.25%) with natural wheat malt for excellent browning at lower oven temperatures (500-700°F). Additive-free blend of Italian and European wheat, slowly double-milled to maintain protein and starch integrity. Perfect for home ovens where traditional Neapolitan temps aren't achievable. It ferments best over 6.3–20.5 hours at room temp (22°C). Very strong flour (W370). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
pizza, ny-style, neo-neapolitan, type-00, home-oven, malted, high-protein