Mulino CaputoClassica (Doppio Zero)
Tipo 00 Extra / Doppio Zero from Mulino Caputo. W 220-240, P/L 0.50-0.60, 12% protein on the current Classica page. Soft, short-fermentation flour for everyday pizza, bread and pastry. 1 kg bags often print Doppio Zero; larger bags print Classica.
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%. Tipo 00 Extra / Doppio Zero from Mulino Caputo. W 220-240, P/L 0.50-0.60, 12% protein on the current Classica page. Soft, short-fermentation flour for everyday pizza, bread and pastry. 1 kg bags often print Doppio Zero; larger bags print Classica.
pizza, all-purpose, beginner-friendly, type-00, short-fermentation, versatile