Master Pizzaiolo Michele D’Amelio takes you thru the dough making course of step-by-step to create sensational pizza utilizing Caputo Pizzeria “00”. Caputo “00” Pizzeria flour is good for traditional Neapolitan Pizza in a wooden fired, gasoline or electrical oven. It produces a really mushy and flavorful crust with optimum hydration. The prime quality protein and gluten end in a constant long-rise dough.
The greatest pizza is made with one of the best and actually genuine elements.
“bringing Italian back to pizza”