Mulino CaputoClassica (Doppio Zero)
The most versatile Caputo flour, ideal for beginners and everyday baking. Medium strength (W220-240) with easy hydration makes it forgiving and simple to work with. Ready to bake after just 30 minutes of fermentation. Perfect for light, soft doughs including pizza, bread, and pastry. Lower protein than specialty pizza flours limits hydration to 60-65% max.
Comments
2meh
perfect for weeknight pizza when you dont have time for a long ferment. 6h at room temp and youre good
Technical Specifications
Ash Content | 0.55% |
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Mulino Caputo Classica (Doppio Zero) is a type 00 flour, W230 strength, 12% protein, a P/L ratio of 0.55, and a recommended hydration range of 55–65%. The most versatile Caputo flour, ideal for beginners and everyday baking. Medium strength (W220-240) with easy hydration makes it forgiving and simple to work with. Ready to bake after just 30 minutes of fermentation. Perfect for light, soft doughs including pizza, bread, and pastry. Lower protein than specialty pizza flours limits hydration to 60-65% max. It ferments best over 3.2–10.1 hours at room temp (22°C).
pizza, all-purpose, beginner-friendly, type-00, short-fermentation, versatile