Canotto Pizza Wheat Flour

Built for the canotto: the contemporary Neapolitan pizza with a tall, airy, dramatically puffed rim that rises like the side of a small boat. This is our strongest Tipo 00 pizza flour, milled for bakers who work at high hydration and ferment for days.

A canotto crust asks two things of a flour at once. It needs the strength to survive a long, cold fermentation and carry a big, gas-filled cornicione, and the extensibility to open by hand into a thin base without tearing or springing back. At 13.5% protein, this flour sits at the strong end of the Tipo 00 range, with a gluten network robust enough for 24 to 72 hour ferments and hydration from 65 to 75% and beyond.

Tipo 00 is a grind and refinement grade, not a strength rating, so we publish the number that decides the bake. At 0.55% ash this is a clean, finely milled, low-ash flour that opens smoothly and bakes to a pale, blistered, leopard-spotted crust in a hot oven. The low ash keeps the crumb light and the flavour of the wheat forward.

Roller milled to a controlled, repeatable ash and protein, so the bag behaves the same way every time you open it. That consistency is what lets you build a fermentation schedule around it and trust it across a service. From the only farm in India that mills its own bakers' flour.

How to use it

• Hydration: 65 to 75%, higher for experienced hands.
• Fermentation: 24 to 72 hours, cold, for flavour and a lighter, more digestible crumb.
• Shaping: open by hand, pressing the gas out to the rim to build the canotto.
• Bake: as hot as your oven allows. Ideal in a wood-fired or dedicated pizza oven for a fast, blistered bake.
• Also suited to classic and contemporary Neapolitan, and to pan and teglia styles that want a strong 00.

What is canotto pizza flour? Canotto is a modern Neapolitan style defined by a very tall, airy, puffed rim. It needs a strong Tipo 00 that can hold a long fermentation and a big cornicione while still opening thin by hand. This flour is milled for exactly that.

What hydration should I use for canotto? Start at 65 to 70% and work up toward 75% and beyond as your handling improves. The 13.5% protein gives the dough the structure to carry that water.

Is this good for 48 to 72 hour cold fermentation? Yes. The gluten strength is built for long, cold ferments, which is where the flavour and the light, digestible crumb come from.

How is this different from a regular Tipo 00? Ash and grind are the same 00 grade, but the strength is higher. At 13.5% protein it holds long ferments and high hydration that a softer 00 cannot.

Can I use it for Neapolitan or New York pizza? Yes for classic and contemporary Neapolitan. For a chewier New York base it also works well, since it is on the strong side of 00.

Ingredients: High Protein Bread Wheat

This item is non-returnable and non-refundable. We offer full-replacement of products that might be damaged in transit. Replacement orders are processed immediately after our customer support team validates the damage via communication over e-mail or phone. Please share an email at threeonefarms@gmail.com or whatsapp us at +91-8054822890.

Your order will be shipped using Shiprocket within 2 days of placing the order and will be delivered within 3-5 working days.