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THE DOUGH

ALL THE WAY FROM NAPOLI

We choose Caputo flour because of its high protein content which helps develop a richer flavour allowing us to create our perfect pizza.

The high protein in the flour makes for a dough with high hydration and elasticity.

We allow our dough to prove for over twenty four hours, allowing us to create a pizza that is soft, airy and chewy but with a bit of crunch. The other benefit the pizza is light and easy to digest.

NEW

Gluten free

This flour has been developed with the perfect balance of starch and has similar functional properties to wheat flour, allowing us to create a pizza which has great flavour and similar to our traditional style pizza base.

Please note: we do our best to prevent contamination with wheat flour however it may contain traces of wheat flour as it is made and cooked in the same area as a traditional pizza base, we do not recommend this for celiacs.