Antimo Caputo comes from a long line of pizza flour makers. Antimo Caputo Pizzeria Flour is used by the finest pizza makers in the world.
He supports the concept that making pizza is truly an art form.
“Pizza is not just a plate”” he explains, rather “pizza is a expression of cultural philosophy. The pizza maker is an artist….The pizzaiolo is an ambassador of pizza.”
Pizza is a story as well he suggests. Antimo wants to share the joy of making pizza with the rest of the world.
Caputo
In the following interview Antimo discusses his love of pizza and why he brought the most amazing pizzaioli in the world to Pizza Expo….
For a long time the only way to purchase Caputo flour was through a food distributor. Now you can get it by clicking on the link: Antimo Caputo Pizzeria Flour, 55 Pound
I had the honor of meeting Antimo Caputo at the International Pizza Expo, in Las Vegas.
As soon as we started to talk I knew I had to interview him. The company brought a number of master pizzailo from Italy. For the 3 days of the Pizza Expo, these master pizza makers made pizza after pizza. Each pizza was lovingly crafted by hand and made with Caputo Flour. This comapny was so serious about making amazing pizza they brought over a special Caputo oven.
His family has been in the flour business for several generations. Antimo explained that his pizza is known all over the world due to the fact they are specialists. Caputpo is used by the best pizzerias in the world due to the quality of the flour. He stated that Caputo only uses the best Italian and European wheat. This gives a very good taste to the pizza. Pizza can be very simple but with great ingredients and great flour, you get great pizza.
Antimo contends “the secret is in the philosophy, the secret is in the simplicity.” That is the real secret to incredible pizza flour.
Antimo was adamant that the wheat used and the grinding method is what made Caputo so special. There is a slow grinding process that does not damage the protein in the wheat. The best whaet possible is what continues to make the flour so special.”
