This is a wonderful story of how the Caputo Flour company recruited an American Dream Team of Pizza Professionals to help develop Caputo Americana Flour.
While Caputo flour "00" is the standard for Neapolitan pizza, the flour just does not work for New York style pizza. Tony Gemignani went to Naples with his pizza pals and helped develp an amazing blend of pizza flour: Caputo Americana.
To doscover the rest of the story how Caputo Americana was developed,
Go to:
http://pizzatherapy.com/a
