{"title":"Ingredients","description":"\u003cp\u003eCaputo flour, yeast and semolina from Naples. Sealed retail packs.\u003c\/p\u003e","products":[{"product_id":"caputo-pizzeria-00-flour-2-1-kg","title":"Caputo Pizzeria \"00\" Flour · 2 kg (2 × 1 kg)","description":"\u003cp class=\"pz-lead\"\u003eThe flour Naples pizzerias use. Soft, stretchy dough that rises tall and bakes into a light, airy crust.\u003c\/p\u003e\u003cul class=\"pz-feats\"\u003e\n\u003cli class=\"pz-feat pz-i-pin\"\u003e\n\u003cstrong\u003eMade in Naples, Italy\u003c\/strong\u003e\u003cspan\u003eCaputo \"blue bag\" Pizzeria 00, the classic for Neapolitan pizza\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-stack\"\u003e\n\u003cstrong\u003e2 bags × 1 kg (2.2 lb)\u003c\/strong\u003e\u003cspan\u003e2 kg total, about 12 pizzas of 250 g\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-clock\"\u003e\n\u003cstrong\u003eMade for long rises\u003c\/strong\u003e\u003cspan\u003eStrong gluten holds up through 24–72 h in the fridge\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-flame\"\u003e\n\u003cstrong\u003eBakes in any oven\u003c\/strong\u003e\u003cspan\u003ePizza ovens at 750°F+, or a home oven with a steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"pz-tip\"\u003e\u003cb\u003eNot sure how much to buy?\u003c\/b\u003e \u003ca href=\"\/pages\/build-your-kit\"\u003eBuild your kit\u003c\/a\u003e and we'll work it out from the number of pizzas.\u003c\/p\u003e\u003cdiv class=\"pz-why\"\u003e\n\u003ch3\u003eWhy bakers choose it\u003c\/h3\u003e\n\u003cp\u003eBuilt around the problems home pizza makers run into most.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA rim that won't puff\u003c\/strong\u003e\u003cbr\u003eStrong, consistent Caputo gluten holds gas through a 24–72 h cold rise, so the edge rises tall instead of baking flat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDough that tears when you stretch\u003c\/strong\u003e\u003cbr\u003eA predictable 00 stretches thin without holes once it has rested. Our recipes are tested on this exact flour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePale crust in a home oven\u003c\/strong\u003e\u003cbr\u003eUnder 500°F, 00 browns slowly. Pair it with a pizza steel and the broiler and it colors properly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":67763053199573,"sku":"PZ-FLOUR-2KG","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0835\/8087\/9061\/files\/71-g9uyDZlL._SL1458.jpg?v=1791961992"},{"product_id":"caputo-dry-yeast-100-g","title":"Caputo Italian Dry Yeast · 100 g","description":"\u003cp class=\"pz-lead\"\u003eItalian dry yeast from Mulino Caputo. You only need a pinch, so one tin lasts for dozens of bakes.\u003c\/p\u003e\u003cul class=\"pz-feats\"\u003e\n\u003cli class=\"pz-feat pz-i-pin\"\u003e\n\u003cstrong\u003eMade in Italy\u003c\/strong\u003e\u003cspan\u003eMulino Caputo's own dry yeast\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-scale\"\u003e\n\u003cstrong\u003eAbout 1–2 g per bake\u003c\/strong\u003e\u003cspan\u003e4 pizzas on a 24 h fridge rise need about 1.2 g\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-stack\"\u003e\n\u003cstrong\u003e100 g tin\u003c\/strong\u003e\u003cspan\u003eEnough for 50+ bakes of 4 pizzas\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-snow\"\u003e\n\u003cstrong\u003eKeep it cold\u003c\/strong\u003e\u003cspan\u003eClose the tin and store it in the fridge after opening\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"pz-tip\"\u003e\u003cb\u003eTip:\u003c\/b\u003e amounts this small need a 0.1 g scale. Spoons are not accurate enough.\u003c\/p\u003e\u003cdiv class=\"pz-why\"\u003e\n\u003ch3\u003eWhy bakers choose it\u003c\/h3\u003e\n\u003cp\u003eBuilt around the problems home pizza makers run into most.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e“Is my yeast dead?”\u003c\/strong\u003e\u003cbr\u003eA sealed tin kept in the fridge stays lively for months, so a flat dough isn't down to old yeast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConfusing amounts\u003c\/strong\u003e\u003cbr\u003eRecipes online range from a pinch to several grams. The Pizzora app gives the exact amount for your hours and kitchen temperature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh vs dry mix-ups\u003c\/strong\u003e\u003cbr\u003eOne reliable dry yeast. If a recipe calls for fresh, the app converts it for you.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":67763054969045,"sku":"PZ-YEAST-100G","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0835\/8087\/9061\/files\/419mFmxQI7L._SL1000.jpg?v=1791962010"},{"product_id":"caputo-semola-rimacinata-1-kg","title":"Caputo Semola Rimacinata · 1 kg","description":"\u003cp class=\"pz-lead\"\u003eTwice-milled durum semolina for dusting your peel. Your pizza slides off instead of sticking.\u003c\/p\u003e\u003cul class=\"pz-feats\"\u003e\n\u003cli class=\"pz-feat pz-i-peel\"\u003e\n\u003cstrong\u003eStops sticking\u003c\/strong\u003e\u003cspan\u003eWorks like tiny ball bearings under the dough\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-flame\"\u003e\n\u003cstrong\u003eBurns less than flour\u003c\/strong\u003e\u003cspan\u003eNo bitter, blackened dust on the bottom\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-stack\"\u003e\n\u003cstrong\u003e1 kg (2.2 lb) bag\u003c\/strong\u003e\u003cspan\u003eAbout 5–10 g per pizza, so it lasts 100+ pizzas\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-pin\"\u003e\n\u003cstrong\u003eCaputo, Naples\u003c\/strong\u003e\u003cspan\u003eSemola rimacinata di grano duro\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv class=\"pz-why\"\u003e\n\u003ch3\u003eWhy bakers choose it\u003c\/h3\u003e\n\u003cp\u003eBuilt around the problems home pizza makers run into most.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePizza stuck to the peel\u003c\/strong\u003e\u003cbr\u003eThe most common home-pizza complaint. Semolina rolls like tiny ball bearings, so the pizza slides off in one go.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBitter, burnt dust underneath\u003c\/strong\u003e\u003cbr\u003eFlour scorches on a 900°F stone; semolina handles the heat far better.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGritty cornmeal\u003c\/strong\u003e\u003cbr\u003eSemolina is finer than cornmeal, so you don't get a gritty, burnt crunch on the bottom.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":67763056640213,"sku":"PZ-SEMOLA-1KG","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0835\/8087\/9061\/files\/61P2ZlSfDhL._SL1200.jpg?v=1791962029"},{"product_id":"caputo-pizzeria-00-flour-1-kg","title":"Caputo Pizzeria \"00\" Flour · 1 kg","description":"\u003cp class=\"pz-lead\"\u003eThe flour Naples pizzerias use, in a single 1 kg bag. Just right for up to 6 pizzas.\u003c\/p\u003e\u003cul class=\"pz-feats\"\u003e\n\u003cli class=\"pz-feat pz-i-pin\"\u003e\n\u003cstrong\u003eMade in Naples, Italy\u003c\/strong\u003e\u003cspan\u003eCaputo \"blue bag\" Pizzeria 00, the classic for Neapolitan pizza\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-stack\"\u003e\n\u003cstrong\u003e1 kg (2.2 lb)\u003c\/strong\u003e\u003cspan\u003eAbout 6 pizzas of 250 g\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-clock\"\u003e\n\u003cstrong\u003eMade for long rises\u003c\/strong\u003e\u003cspan\u003eStrong gluten holds up through 24–72 h in the fridge\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-flame\"\u003e\n\u003cstrong\u003eBakes in any oven\u003c\/strong\u003e\u003cspan\u003ePizza ovens at 750°F+, or a home oven with a steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"pz-tip\"\u003e\u003cb\u003eMaking more than 6 pizzas?\u003c\/b\u003e \u003ca href=\"\/pages\/build-your-kit\"\u003eBuild your kit\u003c\/a\u003e and we'll pick the cheapest mix of bags.\u003c\/p\u003e\u003cdiv class=\"pz-why\"\u003e\n\u003ch3\u003eWhy bakers choose it\u003c\/h3\u003e\n\u003cp\u003eBuilt around the problems home pizza makers run into most.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA rim that won't puff\u003c\/strong\u003e\u003cbr\u003eStrong, consistent Caputo gluten holds gas through a 24–72 h cold rise, so the edge rises tall instead of baking flat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDough that tears when you stretch\u003c\/strong\u003e\u003cbr\u003eA predictable 00 stretches thin without holes once it has rested. Our recipes are tested on this exact flour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePale crust in a home oven\u003c\/strong\u003e\u003cbr\u003eUnder 500°F, 00 browns slowly. Pair it with a pizza steel and the broiler and it colors properly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":67769117835477,"sku":null,"price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0835\/8087\/9061\/files\/caputo-pizzeria-1kg.jpg?v=1792022119"},{"product_id":"san-marzano-dop-tomatoes-28-oz","title":"San Marzano DOP Whole Peeled Tomatoes · 28 oz","description":"\u003cp class=\"pz-lead\"\u003eThe tomatoes behind a real Margherita: sweet, low-acid San Marzanos from the volcanic soil near Mount Vesuvius.\u003c\/p\u003e\u003cul class=\"pz-feats\"\u003e\n\u003cli class=\"pz-feat pz-i-pin\"\u003e\n\u003cstrong\u003eCertified DOP, Italy\u003c\/strong\u003e\u003cspan\u003eGrown and canned in the Agro Sarnese-Nocerino\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-pizza\"\u003e\n\u003cstrong\u003e28 oz can\u003c\/strong\u003e\u003cspan\u003eSauce for about 8–10 pizzas\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-bowl\"\u003e\n\u003cstrong\u003eNo cooking needed\u003c\/strong\u003e\u003cspan\u003eCrush by hand with a pinch of salt — that's the sauce\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-snow\"\u003e\n\u003cstrong\u003eKeeps 5 days\u003c\/strong\u003e\u003cspan\u003eStore leftovers in a jar in the fridge\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"pz-tip\"\u003e\u003cb\u003eTip:\u003c\/b\u003e drain off the thin liquid before crushing. A thick sauce keeps the center of the pizza from getting soggy.\u003c\/p\u003e\u003cdiv class=\"pz-why\"\u003e\n\u003ch3\u003eWhy bakers choose it\u003c\/h3\u003e\n\u003cp\u003eBuilt around the problems home pizza makers run into most.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA soggy, watery center\u003c\/strong\u003e\u003cbr\u003eThick DOP San Marzanos with low water. Drain the thin liquid, crush by hand, and the middle stays set.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSour, sharp sauce\u003c\/strong\u003e\u003cbr\u003eNaturally sweet and low in acid, so the sauce needs nothing but salt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Cento","offers":[{"title":"Default Title","offer_id":67769118064853,"sku":null,"price":6.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0835\/8087\/9061\/files\/7079640008.jpg?v=1792022119"},{"product_id":"partanna-organic-extra-virgin-olive-oil-500-ml","title":"Sicilian Organic Extra Virgin Olive Oil · 500 ml","description":"\u003cp class=\"pz-lead\"\u003eThe finishing drizzle. Green, peppery Sicilian oil from a single olive variety, poured over the pizza right out of the oven.\u003c\/p\u003e\u003cul class=\"pz-feats\"\u003e\n\u003cli class=\"pz-feat pz-i-pin\"\u003e\n\u003cstrong\u003eSicily, Italy\u003c\/strong\u003e\u003cspan\u003e100% Nocellara del Belice olives, early harvest\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-shield\"\u003e\n\u003cstrong\u003eOrganic, cold extracted\u003c\/strong\u003e\u003cspan\u003eExtra virgin, nothing blended in\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-pizza\"\u003e\n\u003cstrong\u003e500 ml bottle\u003c\/strong\u003e\u003cspan\u003eAbout 100 pizzas at a drizzle each\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"pz-feat pz-i-flame\"\u003e\n\u003cstrong\u003eAdd it after baking\u003c\/strong\u003e\u003cspan\u003eHeat dulls good oil. Drizzle it on at the table\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"pz-tip\"\u003e\u003cb\u003eClassic Margherita:\u003c\/b\u003e San Marzano, fior di latte, basil, then this oil the moment it leaves the oven.\u003c\/p\u003e\u003cdiv class=\"pz-why\"\u003e\n\u003ch3\u003eWhy bakers choose it\u003c\/h3\u003e\n\u003cp\u003eBuilt around the problems home pizza makers run into most.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlat-tasting pizza\u003c\/strong\u003e\u003cbr\u003eA peppery finishing oil adds the last layer of flavor a Margherita needs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOil that loses its flavor\u003c\/strong\u003e\u003cbr\u003eDrizzle it after baking. Heat dulls good oil, so it goes on at the table.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Partanna","offers":[{"title":"Default Title","offer_id":67769129107669,"sku":null,"price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0835\/8087\/9061\/files\/Partanna-Organic-EVOO_72b01237-5e11-41c2-9ec6-720e1481e8da.a94bbaa1ff889a7eae1ac9abcaa4ff5b.jpg?v=1792020850"}],"url":"https:\/\/store.mypizzora.com\/collections\/ingredients.oembed","provider":"MyPizzora","version":"1.0","type":"link"}