When we first got started on making Neapolitan New York Style Pizza Dough we were just using all-purpose flour from the grocery store. After researching more on flours we were led to try higher protein flours like Bob’s Red Mill Artisan Bread Flour and King Arthur’s Bread Flour. Both of which are really good pizza crust flour.
But we still weren’t getting that bite that we wanted (where the skin of the crust is a bit more tough and crunchy but the inside is still moist) until we stumbled on an internet thread that recommended Caputo 00 Pizzeria Flour from Naples, Italy.
So we ordered some from Amazon (link above) and excitedly made up our first batch using this pizza dough recipe. It was good but it was tough. The high-protein Caputo was definitely what we were after but we ended up mixing it with either the Bob’s Red Mill or the King Arthur flour.
We have ended up with a 50/50 mix of Caputo 00 and either of the other mentioned flours and couldn’t be more pleased.
The mix yields a dough that is very strong to work with and tastes great with a perfect amount of crunch and softness inside. The dough is even better and easier to work with after a couple of days in the refrigerator. Watch our pizza making video linked at the top of this article to learn more about how we have worked on mastering these flours.