Caputo Double Zero (''doppio zero'') flour is now in new look packaging. Caputo flour is used in 80% of pizzerias in Naples. Why? Because Caputo select the best wheat & treat it with care, so it makes fantastic dough!
So, who makes this stuff?
Mulino Caputo was established back in 1924 in a small mill in Capua, close to Naples. It's now run by the third generation of the same family & their flours are natural products, with no artificial enzymes or additives.