This organic and GMO free semolina has the unique flavor of hard durum wheat that makes for an exceptionally golden crust and distrinctly yellow pasta.

Make delicious Italian bread and pizza for your loved ones!

Packaged in a factory containing nuts and egg products.

An essential ingredient in authentic Italian bakeries and pizzerias

Organic 100% Italian Type „00“ Flour is the ideal choice for pizza, pasta, bread, crostata and Italian sweets.

– Authentic Italian ingredient for traditional pizzeria-style crust.
– Made with top quality certified organic Italian wheat.
– Create both thin, crispy crusts and chewy Neopolitan-style crusts.
– Makes 4 thin (or 2 thick) 10-inch pizzas.

It's firm finish is excellent for all filled pasta like ravioli and tortellini or traditional tagliatelle with Bolognese sauce!

Lower extraction rates are the whiter flours from which progressively more of the bran and germ (and thus B vitamins and iron) are excluded, down to a figure of 72% extraction, which is normal white flour. 'Patent' flours are of lower extraction rate, 30-50%, and so comprise mostly the endosperm of the grain.

This flour is recommended for dough with short leavening times.

Because it is lower in protein it makes a soft crumb (interior) which is more like store bought white bread or regular Italian bread. Baguettes are usually made from this type of flour. It is very much like an American all-purpose flour but „00“, and Caputo quality.

Antimo Caputo 00 „Extra“ originally comes from a 55 lb bag that has light or baby blue highlights on the bag, but please don't confuse this with the Pizzeria flour which is known has a darker blue bag. People on the pizza making forums have a habit of referring to the different Caputo flours by colors rather than names, and this leads to endless confusion.

The 00 Pizza A Metro is a relatively new flour in the famous Caputo 00 pizza flour selection.

It is a high quality flour made from a proprietary blend of wheat; milled to perfection using a slow grind process that doesn't overheat the wheat as it is ground.

The Pizza a Metro flour is formulated for a type of pizza popular around Rome and Sorrento known as „pizza a metro“ or „pizza by the meter“. The pies are actually about a meter long and rectangular (but not to be confused with Sicilian pizza, which is usually rectangular as well but tends to be a much breadier crust.)

Protein content is 13.25% (+/- 0.50). Pizza A Metro creates soft, airy, flavorful dough with the unwavering consistency that has been Caputo's trademark of quality since 1924.