
Making a Neapolitan-style pizza which is thin in the middle and puffs up around the rim needs a good quality flour such as Caputo ’00′ flour. The “00” refers to the texture of the flour: ’00′ is the finest grind you can get, 0 is the middle, and 1 is the roughest.
Caputo Flour is from the finest grains from around the world. This fine grind, along with a 12.5% gluten content, which gives your dough just enough—but not too much—elasticity, produces a crust that is chewy but not rubbery, with just the right amount of puff on the edges that get charred in some spots in the oven.
Products
Parmigiano Reggiano “Millesimato” *PRE ORDER REQUIRED*
Code CHE28MI - Extra Special - Produced From Milk Yielded in the First 100 Days After Calving. Matured for 36 Months
Occelli Verzin di Vacca *PRE ORDER REQUIRED*
Code CHE58VV - From the Cellars of Beppino Occelli. A Blue-Marbled Cheese Produced from Cows' Milk. Creamy and Spreadable with a Strong Flavour.
Occelli Crutin al Tartufo *PRE ORDER REQUIRED*
Code CHE58CT - From the Cellars of Beppino Occelli. A Crumbly Cheese Produced from Cows' and Goats' Milk and Enriched with Truffle Shavings.
Occelli Foglie di Castagne *PRE ORDER REQUIRED*
Code CHE58FC - From the Cellars of Beppino Occelli. Aged for 18 months and then Wrapped in Chestnut Leaves Which Impart a Strong and Exceptional Flavour.