{"id":1376,"date":"2013-03-25T21:15:46","date_gmt":"2013-03-26T07:15:46","guid":{"rendered":"http:\/\/legendsofpizza.com\/blog\/?p=1376"},"modified":"2013-07-24T11:51:10","modified_gmt":"2013-07-24T21:51:10","slug":"antimo-caputo-interview-caputo-00-pizza-flour","status":"publish","type":"post","link":"http:\/\/legendsofpizza.com\/blog\/antimo-caputo-interview-caputo-00-pizza-flour","title":{"rendered":"Antimo Caputo Interview: Caputo 00 Best Pizza Flour"},"content":{"rendered":"
\"Antimo<\/a>
Antimo Caputo and Albert Grande<\/figcaption><\/figure>\n

I had the honor of meeting Antimo Caputo <\/strong> at the International Pizza Expo, in Las Vegas<\/strong>.
\nAs 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<\/strong>. This comapny was so serious about making amazing pizza they brought over a special Caputo oven.<\/p>\n

\"\"<\/a>\"\"<\/p>\n

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 <\/strong> 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.<\/p>\n

Antimo contends “the secret is in the philosophy, the secret is in the simplicity.” That is the real secret to incredible pizza flour.<\/p>\n

Antimo<\/strong> was adamant that the wheat used and the grinding method is what made Caputo<\/strong> 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.”<\/p>\n