Flour

Caputo 00 Pizzeria Flour is hands-down the best flour we’ve ever used. Caputo has been milling flour in Italy for more than one hundred years, and it’s the choice of professionals around the world. We even spotted a Caputo sign hanging outside a pizzeria in Auckland!

If you can get this flour, do. If not, look for another Italian 00 flour as the next best option.

We’ve learned that the flour you use makes all the difference. With other types, the dough is so much more difficult to work with — it tears more easily when stretched and never bakes up quite as light and fluffy.

Caputo flour is hard to come by in New Zealand. It was in Costco briefly, but not any more. We bought it from a specialty store in Nelson, but haven’t found anywhere else selling it in Auckland. We had to persuade the New Zealand distributor to sell it to us, since they normally only supply restaurants. But it’s worth the effort!

You can learn more about their products on the Caputo website.