Pizza a Metro
Mulino Caputo
Strong flour from Caputo for meter-long Roman-style pizza and American styles. Contains natural wheat malt for browning at lower oven temperatures. High protein and W strength supports extended fermentation. AVPN approved supplier.
Optimal hydration: 60% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-24 hoursat 22°C
OfficialStrong flour for meter-long Roman pizza and NY-style. Contains natural wheat malt for browning at lower oven temps. Supports high hydration (65-70%). 48-72h cold ferment works well.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Pizza Classica
Technical Specifications
Absorption | 60% |
Ash Content | 0.55% |
Mulino Caputo Pizza a Metro is a type 00 flour, W340 strength, 13.5% protein, a P/L ratio of 0.55, a recommended hydration range of 60–70%, and 60% absorption. Strong flour from Caputo for meter-long Roman-style pizza and American styles. Contains natural wheat malt for browning at lower oven temperatures. High protein and W strength supports extended fermentation. AVPN approved supplier. It ferments best over 12–24 hours at room temp (22°C). Strong flour for meter-long Roman pizza and NY-style. Contains natural wheat malt for browning at lower oven temps. Supports high hydration (65-70%). 48-72h cold ferment works well.