{"product_id":"canotto-pizza-wheat-flour","title":"Canotto Pizza Wheat Flour","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBuilt for the canotto:\u003c\/strong\u003e\u003c\/span\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eA 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eTipo 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eRoller 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\" class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3 print:block print:space-y-1\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHydration: 65 to 75%, higher for experienced hands.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFermentation: 24 to 72 hours, cold, for flavour and a lighter, more digestible crumb.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShaping: open by hand, pressing the gas out to the rim to build the canotto.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eBake: as hot as your oven allows. Ideal in a wood-fired or dedicated pizza oven for a fast, blistered bake.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAlso suited to classic and contemporary Neapolitan, and to pan and teglia styles that want a strong 00.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eWhat is canotto pizza flour?\u003c\/em\u003e \u003c\/strong\u003eCanotto 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eWhat hydration should I use for canotto?\u003c\/em\u003e\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eIs this good for 48 to 72 hour cold fermentation?\u003c\/em\u003e\u003c\/strong\u003e Yes. The gluten strength is built for long, cold ferments, which is where the flavour and the light, digestible crumb come from.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eHow is this different from a regular Tipo 00?\u003c\/em\u003e\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eCan I use it for Neapolitan or New York pizza?\u003c\/em\u003e\u003c\/strong\u003e 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.\u003c\/p\u003e","brand":"Roller Milled","offers":[{"title":"Home Use \/ 2kg \/ Roller Milled","offer_id":50181445943544,"sku":null,"price":500.0,"currency_code":"INR","in_stock":true},{"title":"Home Use \/ 5kg \/ Roller Milled","offer_id":50181445976312,"sku":null,"price":1120.0,"currency_code":"INR","in_stock":true},{"title":"Home Use \/ 10kg \/ Roller Milled","offer_id":50181446009080,"sku":null,"price":2080.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0746\/9960\/4216\/files\/canottopizzawfwebsite.png?v=1787054726","url":"https:\/\/www.threeonefarms.com\/products\/canotto-pizza-wheat-flour","provider":"Three One Farms","version":"1.0","type":"link"}