Forno Bravo, a leading provider of imported Italian
brick pizza ovens, has started selling Molino Caputo Tipo 00 flour, the
world’s best pizza flour – imported from Naples, the home of pizza – to
North American homeowners.
Forno Bravo, a leading provider of imported Italian brick pizza ovens, has started selling Molino Caputo Tipo 00 flour, the world’s best pizza flour – imported from Naples, the home of pizza – to North American homeowners. For years, enthusiasts and home pizza makers in the states have known that Molino Caputo makes the best pizza flour. The Caputo family has been milling flour in Naples for three generations, and has created the perfect mix of elasticity, flavour and texture.
The flour is so good that the Vera Pizza Napoletana association recommends it on their official website. It is used by most of the 1,500-plus wood-fired pizzerias in Naples, and is the flour of choice at eight of Peter Reinhart’s top 12 pizzerias in the world – as described in his best-selling cookbook “American Pie.” Reinhart uses Caputo pizza flour in his popular pizza cooking classes.
The problem is that until now, the flour has been very difficult for home chefs to find. It had been available only in 55lb bags, and limited to wholesale customers in many parts of the country. But now that has changed. Forno Bravo has convinced the mill to package the flour in smaller, 2.2lb bags, which can be purchased over the Internet and shipped to the buyer’s home – all at reasonable prices. A 5-pack of 2.2lb bags of Molino Caputo Tipo 00 flour is priced at $17.50 US.
For more information please visit www.fornobravo.com, e-mail info@fornobravo.com, or call 707-836-0105.•
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