This week, Peter is joined by the legendary Antimo Caputo, along with his nephew and head of milling, Mauro Caputo. Caputo Flour has carved out a beloved place in the hearts of Neapolitan pizza lovers everywhere. But the company, under Antimo's leadership, produces a lot more than just their signature "Italian 00" pizza flour. In fact, a number of American-style pizzerias are now using new flour blends developed by Caputo specifically for their NY and Americano pizzas. Others also use Caputo's proprietary gluten-free flour blend (made from wheat but "de-glutenized"), as well as the company's pastry and other specialty flours. You'll find out how the Caputo family has grown their business so dramatically, both here and abroad, in this enlightening conversation, recorded at the recent Pizza Expo in Las Vegas.

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