When only the perfect flour will do

At Via di Casa, our pursuit of pizza perfection begins long before it hits your table - it begins with our choice of flour.

For our Neapolitan style pizzas, we never compromise on one thing: we use only the finest Italian pizza flour because flour is the foundation of great pizza. It shapes the dough, guides the fermentation, influences the rise of the crust, and defines the flavour, texture and character of every slice.

True Italian pizza is built on simplicity: flour, water, yeast, salt, time and heat. With so few ingredients, each one has to earn its place. There is nowhere for average quality to hide.

The best Italian pizza flours are grown and milled especially for making pizza. They absorb water beautifully, develop strength without becoming tough, and ferment slowly to create complex flavour, structure and digestibility.

We only use genuine Caputo professional Italian pizzeria flour in our Neapolitan pizzas. The Caputo flour gives us the performance and texture we’re looking for: smooth, elastic dough that can be stretched, shaped and baked at high heat without losing its character. It's what helps create the airy cornicione (raised outer crust) and tenderness of a Neapolitan pizza which becomes the canvas for the final masterpiece.

When the flour is exceptional, every bite feels different.

So we invite you to gather around a pizza made with fine Italian flour. Savour it. Share it, and taste the difference that using only the finest quality Italian flour makes.