Antimo Caputo Aria
Antimo Caputo
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A sifted Tipo 0 from Caputo formulated for a light, crisp, digestible crust, well suited to a crunchy base and to fried pizza.
About the Antimo Caputo Aria
Caputo Aria is a sifted Tipo 0 flour, its name meaning air, built for a light, crisp, and digestible crust. It is a favorite in enthusiast head-to-head tests for pizza that stays crunchy rather than soft, and it also handles fried pizza well.
Like Caputo's other 0 flours it takes a cold ferment of a day or two at 60 to 70% hydration. Use it when you want a lighter, crisper base than a classic soft Neapolitan, or blend it into a 00 dough for extra crunch.
Specifications
Strengths
- Sifted Tipo 0 for a light, crisp, digestible crust
- Well suited to fried pizza too
- From the trusted Caputo mill in Naples
Watch for
- Less classic for a soft Neapolitan crust
- Crispier profile is not for everyone
- Can be harder to find than the blue Pizzeria bag
Common questions
What is Caputo Aria flour for?
Caputo Aria is a sifted Tipo 0 flour built for a light, crisp, digestible crust, and it also works well for fried pizza. Enthusiasts reach for it when they want a crunchier base than a classic soft Neapolitan. Ferment it a day or two cold at 60 to 70% hydration.
How is Caputo Aria different from Nuvola?
Both are Caputo Tipo 0 flours, but Nuvola is tuned for a tall, airy, honeycombed cornicione, while Aria leans toward a lighter, crisper, more digestible base. Choose Nuvola for a puffy modern rim, Aria for crunch.
