Pizza Pantry

Great pizza starts with the dough and the sauce. This is the pantry we'd stock for a pizza night: Caputo Pizzeria 00 flour for a light, chewy Neapolitan base, Caputo Semola Rimacinata for dusting the peel, Caputo Lievito dry yeast, and Caputo Fioreglut if you need a gluten-free base.

For the sauce, La Bella San Marzano peeled and cherry tomatoes crush straight onto the dough, or go ready-made with La Reinese Sugo for Pizza. Finish with pesto from Ascheri and Tutto, or La Reinese Friarielli for a proper Neapolitan topping.

Cooking it is the fun part: browse pizza ovens and pizza oven accessories, or learn dough hands-on at our Easy Dough pizza class in Brunswick.

13 products

FAQs

What flour is best for pizza?
A finely milled 00 flour like Caputo Pizzeria gives a light, chewy Neapolitan base that handles the heat of a pizza oven.

What is semola used for?
Dusting the peel and bench. Semola Rimacinata stops the dough sticking without burning as quickly as plain flour.

Why San Marzano tomatoes?
They are sweet and low in acidity, so a simple crushed-tomato sauce tastes great on pizza.