Antimo Caputo is one of the “approved suppliers” by the True Neapolitan Pizza Association ( AVPN ). While Antimo Caputo makes several types of flours, they are best-known for their Tipo 00 pizza flours. While there’s no doubt that you can successfully make a tasty pizza using other types of flour, Caputo 00 is the superior choice for pizza dough.
Antimo Caputo Tipo "00" Italian bread flour (in the red and white bag with the name ‘Cuoco’ on the front) helps improve the dough texture, but is not necessary. Regular bread flour (or even all-purpose flour) will work just fine.
Combine Caputo gluten-free flour and salt in a large mixing bowl and set aside. Combine yeast and warm water in a small bowl, give it a light mix and allow yeast to activate for 3-5 minutes. Add olive oil to yeast mixture and stir. Add yeast mixture to the flour mixture and mix on medium speed in your standing mixer for 8 minutes.
4 cups Caputo Tipo 00 Flour, 1 1/2 Cups Water Approximate, 1 1/2 Teaspoons Sea Salt, 1/2 Teaspoon Active Dry Yeast, 2 Tablespoons extra virgin Olive Oil, Pinch of Sugar Mix the ingredients together in the mixing bowl to form a soft dough. Let rest for 10 minutes, then knead for 5 minutes.