Caprì

the protagonist of your pizza.

 

Caprì flours for professional pizza are designed for expert and demanding pizza chefs that are always looking for the best flour for their dough, tasty and able to emphasize any other ingredients.  Caprì flours are available in a range that includes products for different doughs, for example recipes with short leavening times, such as tray-baked pizza, and recipes with medium and long leavening times, such as the traditional Napolitan pizza.

Why? Because we test them for a long time in our experimental oven before distribution, in collaboration with master chefs, in order to create the perfect blend for your needs, starting from selected premium quality wheat.

Caprì 250

Professione Pizzaiolo

Common wheat flour - type "00"

Caprì 250

Thanks to its high elasticity, CAPRì 250 (type “00”) is recommended for the preparation of soft pizza and tray-baked pizza.  It is ideal for preparations with short leavening times (2 to 6 hours) and allows to achieve excellent results in doughs obtained with direct methods.

Formats: 5 kg - 25 kg

Usages: Short leavening times pizza

Caprì 350

Professione Pizzaiolo

Common wheat flour - type "00"

Caprì 350

Caprì 350 (type “00”) is versatile and easy to process and is specially recommended for the preparation of Neapolitan pizza and doughs with medium leavening times (12 to 24 hours), developed at room temperature or in a leavening cell. It can also be used with indirect dough methods.

Formats: 5 kg - 25 kg

Usages: Medium leavening times pizza

Caprì Manitoba

Professione Pizzaiolo

Common wheat flour - type "00"

Caprì Manitoba

CAPRì MANITOBA (type “00”), obtained from North American wheat ground with the methods of the Italian milling tradition, has a high protein content that makes it the perfect flour for the preparation of crispy pizza and high-hydration doughs. Pizza and biscuits are very digestible thanks to the long leavening times of this flour (more than 24 hours), which allows to prepare well-developed doughs even with a small quantity of yeast.

Formats: 5 kg - 25 kg

Usages: Long leavening times pizza