Antimo Caputo Manitoba Oro / Americana
Antimo Caputo
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Caputo's strongest Tipo 0, a North American style hard wheat flour meant to reinforce weaker flours or carry very long, very cold ferments.
About the Antimo Caputo Manitoba Oro / Americana
Caputo Manitoba Oro is the mill's strongest Tipo 0, a North-American-style hard wheat flour at about 14% protein and W370. It is not usually used alone for pizza; it is a reinforcing flour, blended 10 to 30% into a weaker bag to carry very long, very cold ferments or enriched doughs.
That high strength lets a blend hold structure across 48 to 72 hours cold that a soft flour alone would lose. Think of it as a tool for advanced fermentation rather than an everyday pizza flour: a spoonful of backbone for panettone, long-rise pizza, and rich doughs.
Specifications
Strengths
- Very strong W370 backbone for long ferments
- Ideal for reinforcing weaker flours in a blend
- Handles enriched and multi-day cold doughs
Watch for
- Too strong to use alone for most pizza
- Can turn a crust tough if overused
- A specialist flour, not an everyday bag
Common questions
How do you use Manitoba flour for pizza?
Blend it in, usually 10 to 30% of the total flour, to strengthen a weaker bag for a long or cold ferment. Used alone at 14% protein and W370 it makes an overly tough, chewy crust. Its job is to add backbone to a dough that needs to survive two or three days in the fridge.
What does W370 mean on flour?
W370 is a very high strength rating, meaning the flour can absorb a lot of water and ferment for a long time before the gluten breaks down. It is well beyond the W250 to 300 of typical pizza flour, which is why Manitoba is used to reinforce blends rather than on its own.
