Simply put, Antico Molino Caputo makes the world's best pizza flour. Caputo's has a 11-12% gluten content. Their view is that more than that and your pizza gets too heavy, both on the plate and in your stomach. The characteristic of Pizza Napoletana is a thin middle of the pizza, and a rim that balloons up in the oven.

This is an excellent flour for pizza, pasta, desserts and some breads.