Antimo Caputo Napoli '00' Flour + Semola Flour | Molino Blend for Pizza & Pasta

Antimo Caputo Napoli 00 Flour + Semola Flour — Molino Blend for Pizza and Pasta

This carefully balanced blend from Antimo Caputo captures the essence of Neapolitan baking. The Napoli 00 flour brings a silky, fine crumb, while semola di grano duro adds structure and a hint of earthiness. Together, they support doughs that feel soft yet resilient, ready to stretch, shape, and bake to golden moments of crunch.

Designed for home kitchens and seasoned hobbyists alike, this Molino blend invites you to experiment with texture, hydration, and fermentation. The aroma is clean and grain-forward, and the powdery texture invites gentle handling as you mix, knead, and rest your dough. Use it to craft classic Italian staples or your own everyday favorites.

Sensory profile, handling, and dough behavior

Expect a pale ivory flour with a smooth, talc-like feel. When hydrated, the dough becomes supple and extensible, offering a forgiving ride through kneading and shaping. Proper resting time helps the gluten relax, supporting easier rolling and more uniform bake in home ovens. The blend is designed to give you a crisp crust with a tender interior when baked at high heat.

What makes this blend shine

• Fine-ground 00 flour delivers a silky dough and light crust.
• Semola provides gentle bite and color for a satisfying texture.
• Balanced hydration supports easy mixing and steady fermentation.
• Versatility across pizza, pasta, and breads without changing core technique.

Ideal uses and outcomes

• Pizza dough: stretch to a round with blistered edges and a crisp bite.
• Fresh pasta: roll into sheets or hand-cut ribbons that hold shape well.
• Flatbreads and focaccia: produce airy centers with crisp rims.
• Light breads and buns: achieve a soft crumb with subtle chew.

Simple tips for best results in a home kitchen

• Measure hydration by weight and adjust water gradually for your flour and climate.
• Allow dough to rest between shaping steps to improve handling.
• Knead by hand or mixer until smooth, then let dough ferment in a warm, draft-free spot.
• Bake in a hot oven or on a preheated stone for optimal crust and aroma.

Note: This blend is intended to offer flexibility and a reliable dough experience. Results will vary with recipe specifics, equipment, and oven performance. Treat it as a starting point for your own experiments and flavors.