Caputo Flour News Today

Welcome back to Pizza Quest with Peter Reinhart. Our guest this week is Domenico Tolomeo, World Pizza Champions team member, owner of Taglio Pizza in Minneola, NY, and corporate chef for Orlando Foods (importers of Caputo Flour and many other made-in-Italy food products).

This week, Peter is joined by the legendary Antimo Caputo, along with his nephew and head of milling, Mauro Caputo. Caputo Flour has carved out a beloved place in the hearts of Neapolitan pizza lovers everywhere. But the company, under Antimo's leadership, produces a lot more than just their signature "Italian 00" pizza flour. In fact, a number of American-style pizzerias are now using new flour blends developed by Caputo specifically for their NY and Americano pizzas.

Fred Mortati and his family grew a third generation New Jersey food importing business into one of the most important companies in the American pizza and restaurant industry. Hear how they did it, and how they introduced Caputo Flour and other Italian products to America, in this week's episode of Pizza Quest with Peter Reinhart. Click here for the video versions of Pizza Quest. 

· 150mls warm water (think baby bath temperature) · 1 tsp white sugar (1p) · 7g sachet fast action dried yeast (11p) · 225g plain flour plus 50g for dusting and kneading (11p) · 1 ½ tsp table salt (1p) · 2 tbsp extra virgin olive oil, plus extra for greasing (17p) · 125g mozzarella, drained weight (£1.13) (NB: recipe states 70g but this isn’t enough) · 1 heaped tablespoon of passata (10p) · Pinch of dried oregano (1p) · Black pepper (2p) Holly broke down the cost of each of the su...