Caputo criscito is a type of dried yeast flour and is an easy way to make pizza dough and breads with sourdough flavour. Similar to a ‘dormant’ sourdough mother, this dried yeast flour will give you the flavour and open texture of a sourdough, without the need for a starter.

Reactivate this dried yeast flour by incorporating it with your flour, along with a separate, fresh yeast. Caputo recommends using 20-50g of Criscito dried yeast for every kilo of normal flour. It will give you a lovely stretchy dough, with a great open texture.

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About Caputo

Naples-based Caputo has been grinding wheat in their mill to make fantastic flour since 1924. The Caputo method includes selecting the best wheat from across Umbria, Marche and other Italian regions and slowly grinding to preserve the starch and protein content. Caputo is also part of the first soft wheat supply chain in Italy, working exclusively with Italian farms to increase the traceability and quality of the raw materials - from sowing to harvest, the process is 100% made in Italy. 

Ingredients: Wheat flour type ‘0’

Allergy advice: Allergens listed in bold. Contains gluten.

Storage: Store in a cool, dry place