Developing a custom pizza crust with Caputo “00” flour

As a dough manufacturer, one of the most frequently asked questions that we receive are related to flour types. We always tell our clients that when developing a custom crust recipe, flour is just as important as oven type and proofing techniques in achieving a unique texture and flavor. In this article, we will focus on Caputo “00” flour, the most traditional Italian four.

What is Caputo “00” flour?

Let’s start out by distinguishing between other flour types and Caputo “00”. Traditionally, flours are categorized by how finely they are milled. They range from “2”, “1”, “0” and “00”. In this case, Caputo “00” is exceptionally finely milled flour. To contrast, think of semolina or bread flour on the opposite end of the above-mentioned scale. The fineness of the mill is not the only difference between Caputo “00” and other flour types. Caputo “00” has a gluten content of only 12.5%, which gives the dough the right amount of elasticity. As we will see in the next section, this gluten content is what gives the pizza crust a distinct texture and flavor.

What type of custom crusts can I make with Caputo “00” flour?

Dough made with Caputo “00” flour is best when it’s baked in a wood burning oven, although a gas or electric oven will also work just as well. Using Caputo “00” flour in your custom crust is ideal when you are pursuing the highest quality product and when you wish to sell an authentic Italian signature pizza. Given the fine characteristics, Caputo flour is generally triple the price of Canadian flours.

The most important thing to note is that Caputo “00” flour is typically used to create the highest quality Neapolitan style pizza, although it can be used in any custom crust recipe ranging from thick to thin crusts.  Typically, Caputo flour is used for thinner crusts with thicker edges. Due to the fineness of the mill and the protein content, Caputo flour creates a soft, elastic crust with perfectly charred bubbles on the rim. When handling the dough ball, you will notice that it’s stickier than regular dough and it needs extra gentle handling as it is very soft. Skilled labour is required to handle this type of dough ball.

At Mimi Foods, our Caputo dough balls range from 8 to 25 oz, with stretch sizes as large as 10 to 16 inches. For custom crust development using Caputo “00” flour, contact us at artisticdough@mimifoods.ca or 905-660-0010.

Everything you need to know about the semolina dough ball

When it comes to pizza, most people seem to pay attention to the combination of toppings, but at a closer look, a pizza is proven to be only as good as its crust. You will notice that small tweaks to the pizza dough recipe can have a big impact on the end product. In this article, we will take a closer look at a special type of dough made of semolina and what happens to the end product when you shift from traditional flour.

First of all, semolina is a type of flour made from durum wheat and it is mainly used in making pasta or couscous. Semolina is distinctive due to its very high gluten and protein content, which is why it is the preferred choice in making pasta. In case you ever wondered why pasta has a golden tone, the answer is that it gets it from the yellow coloured semolina flour.

When it comes to dough, we can use the high gluten and protein content of semolina to create a crispy and chewy textured pizza crust. As soon as you start working with a semolina dough ball, you will immediately notice its versatile stretch and elasticity. A semolina dough ball is no different than its white flour counterpart in terms of shelf life, storage and handling. The semolina dough ball is suitable to bake in almost any oven, from gas, electrical and wood burning to stone deck and convection ovens.

In terms of health benefits, there are some nutritional facts you should pay attention to if you are considering making the semolina dough ball a staple in your kitchen. Its high gluten content may be an issue for customers with celiac disease, wheat allergies or intolerance to gluten. On the other hand, semolina is known to be high in protein and iron, and rich in vitamin B. As mentioned earlier, it is made from durum wheat, which gets digested slower than other types of wheat, making you feel full longer.

At Mimi Foods, we offer semolina dough balls that come in a variety of weights to suit your needs. To order samples, contact us at artisticdough@mimifoods.ca