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.
The tastiness and fragrance of a good pizza depend on the selection of the right flour.
At Mulino Padano we develop and calibrate a range of flours that is specifically designed for demanding customers like pizza makers: Caprì flours.
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.