[work] - Fig And Caputo

But here’s where it gets interesting: Make a on a Caputo dough crust. The figs caramelize at the edges. The prosciutto crisps. The flour lets the crust puff without burning. You get sweet, salty, smoky, chewy—and it all traces back to these two unassuming ingredients.

brings deep, jammy sweetness with a hint of honey and seed-crunch. It plays well with salt, fat, acid—and especially heat. Roasted figs on a Caputo-based flatbread? Life-altering. fig and caputo

, specifically Antimo Caputo’s “00” flour, is the finely milled, high-protein Italian flour that gives pizza and pasta that silky, elastic, slightly chewy soul. It’s not just for pizzaiolos. Swap it into your focaccia, your fresh pasta, even your sourdough starter—and watch your crumb structure go from good to chi siamo . But here’s where it gets interesting: Make a

If you’ve ever lingered in the specialty cheese aisle or found yourself down a fermentation rabbit hole, you’ve likely encountered two words that feel vaguely sacred: and Caputo . The flour lets the crust puff without burning

Caputto pizza dough + fig jam base + Gorgonzola + fresh figs + walnut crumble. You’ll never look at fruit-on-pizza the same way again.