Why Choose Caputo Manitoba Oro?
Caputo Manitoba Oro is one of the strongest flours available, designed to handle long fermentation processes. With a high W strength of 370-390, this flour offers exceptional gluten development, making it perfect for high-hydration doughs and extended maturation times.
The secret to its performance lies in carefully selected North American wheat, rich in proteins that create an elastic and resistant dough structure. This ensures that even 48-hour fermented doughs maintain their strength and extensibility, resulting in light, airy crusts with an incredible chew.
Ideal for Long Fermentation & High Hydration Doughs
- W Strength: 370-390 – Supports fermentations up to 48-72 hours.
- Gluten-Rich Structure – Ensures elasticity, preventing dough collapse.
- High Water Absorption – Works well with 70%+ hydration for airy textures.
- Balanced P/L Ratio – Perfect for achieving extensibility without tearing.
This flour is ideal for professional pizzerias and home bakers looking for authentic Neapolitan pizza, pan pizza, ciabatta, and biga-based preparations.
How to Use Manitoba Oro for Pizza?
Classic Neapolitan Dough Recipe (Long Fermentation – 48h)
Ingredients:
- 1kg Caputo Manitoba Oro Flour
- 680ml Water (68% hydration)
- 3g Fresh Yeast (or 1.5g Dry Yeast)
- 25g Salt
- 20g Extra Virgin Olive Oil (optional)
Preparation Steps:
- Mix Ingredients – Combine flour, water, and yeast. Mix until incorporated.
- Autolysis (30 min) – Allow the flour to absorb water before adding salt.
- Kneading – Knead for 10-12 minutes until smooth and elastic.
- Cold Fermentation (48h) – Cover and refrigerate at 4°C to develop deep flavors.
- Final Proofing (4h at Room Temp) – Bring to room temperature before shaping.
- Baking – Bake at 450-500°C for an airy, golden crust.
Why Caputo Manitoba Oro is Essential for Pizza Makers
- Supports Extended Fermentation – Prevents dough breakdown over time.
- Enhances Dough Elasticity – Ensures a light, puffy cornicione.
- Creates Exceptional Texture – Achieve a crispy yet soft bite.
- Versatile Use – Perfect for biga, poolish, Neapolitan, and Roman pizza styles.
The Choice of Professionals
Many top pizzaiolos trust Caputo Oro for its unmatched gluten strength. It allows them to experiment with fermentation times while keeping their doughs highly workable.
Caputo’s legacy in flour milling guarantees pure, additive-free flour, respecting traditional pizza-making techniques while adapting to modern high-hydration trends.
Order Caputo Manitoba Oro Today
Ready to elevate your pizza game? Get your 1kg bag of Caputo Manitoba Oro from Crusters.gr and start creating pizzas with perfect rise, chew, and flavor.
