Fig And Caputo |link| Page

One is an ancient fruit, prized by Greeks, Romans, and bees alike. The other is a surname that’s become shorthand for flour purity—specifically, the “00” gold standard for Neapolitan pizza. But together? They’re a sleeper hit pairing that belongs in every home cook’s rotation.

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. 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 . One is an ancient fruit, prized by Greeks,

Caputto pizza dough + fig jam base + Gorgonzola + fresh figs + walnut crumble. You’ll never look at fruit-on-pizza the same way again. They’re a sleeper hit pairing that belongs in