Higher gluten Caputo 00 flour... stronger ...use this for longer fermentation and/or refrigerated fermentation times. Rinforzato has a high protein index (12.5%). Great for use with bread or pizza dough by itself or mixed 50/50 with Caputo "Pizzeria" 00 flour. From the Caputo website : "Caputo Rinforzato "00" flour is for mixtures that require long resting times and prolonged leavening in refrigerated cells" Teh gluten, with a balanced capacity of being extended and elastic strengty, helps the pizza maker in manipulating the disc of pastry, giving excellent results with high, soft and tasty moldings." Antico Molino Caputo pizza flour is used by some of the best pizza makers around the world, especially in most Pizza Napoletana restaurants. The Caputo family has been producing the flour in Naples for over three generations and is considered an essential ingredient along with San Marzano D.O.P. Tomatoes. If you are looking for a tasty crisp crust with a moist interior, we recommend Caputo Tipo 00, a finely ground flour with 11.5% gluten. In Naples, in the south of Italy, a city tied to the tradition of millers, the original Neapolitan pizza was born in the 1600's. It was here that the Caputo family began making the flour for pizza in their mill. Today they have developed the most modern techniques and have conserved the secrets of their traditions. This specialized pizza, in cooperation with "The Real Neapolitan Pizza Association" has satisfied even the most critical. A selection of the best Italian wheat is transformed into flour with the most advanced techniques, making it the perfect dough for this famous traditional pizza. The recent interest in high quality pizza in the United States has encouraged us to offer you our specialized pizza flour, which comes from the city of the best pizza in the world.