Joe Anderson In this tried and tested review, we taste a new and versatile Italian-milled wheat flour.
From its fine grind and high gluten content to its long fermentation time, Caputo Aria Flour is perfect for creating stretchy, elastic dough that yields a crispy crust and chewy texture.
Join us as we try it for the first time and make a Pan Pizza in the Gozney Arc XL. 🍕
Enjoy! If you would love more pizza ideas, then why not check out my PIZZA RECIPE BOOK – The Vegetarian Pizza oven.
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