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: 5-18 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.
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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 5.4–17.5 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.