Antimo Caputo Semola Rimacinata
Antimo Caputo
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Finely reground durum semola from the Caputo mill in Naples, high in protein but low in stretchy gluten, so it is used to dust the peel or blended into 00 dough for a Sicilian bite.
About the Antimo Caputo Semola Rimacinata
Antimo Caputo Semola Rimacinata is finely reground durum wheat, the golden semola Neapolitan pizzaioli reach for to dust the bench and peel. Durum is high in protein but low in the stretchy gluten of bread wheat, so semola is rarely the whole flour. Its two jobs are dusting and blending.
As a dusting flour it releases a pizza from the peel cleanly and scorches less than fine 00 on a hot stone. Blended a small amount into a 00 or bread dough, it adds a golden color, a faint sweetness, and a little extra bite, common in Sicilian styles.
Specifications
Strengths
- The pizzaiolo standard semola for dusting the peel
- Adds color, flavor, and bite blended into dough
- Finely reground durum from a trusted Naples mill
Watch for
- Does not stretch well used alone
- A dusting and blending flour, not a base flour
- Too much on the peel leaves gritty specks
Common questions
What is semola rimacinata used for in pizza?
Two things: dusting the peel and bench so the pizza slides off cleanly, and blending a small amount into dough for color, sweetness, and bite, as in Sicilian styles. Reground durum resists burning better than fine flour on the peel. It is rarely the whole flour, since durum gluten does not stretch like bread wheat.
Can I dust my pizza peel with Caputo semola?
Yes, it is the standard flour for the job. A light, even layer of semola rimacinata helps the pizza release from the peel and scorches less than fine 00 on a hot stone. Use it sparingly; too much leaves gritty burnt specks on the base.
What is semola rimacinata?
Semola rimacinata is durum wheat flour milled a second time to a fine, pale gold grain, firmer and more golden than soft-wheat 00. On pizza it mostly does two jobs: dusting the peel so the dough slides off cleanly without burning, and blending into the dough for a little extra bite and color. It is the same durum family used for dried pasta.
