Peak Tomato Season Meets Authentic Pizza Technique With August bringing peak tomato season to farmers markets and home gardens across the country, Caputo Flour—the Italian flour brand trusted by pizza makers for more than 100 years—is highlighting grilled pizza as the ideal vehicle for summer's sweetest ingredient. The company has tapped Chef Domenico "Mimmo" Tolomeo, its corporate chef and a certified master pizzaiolo, to discuss the intersection of seasonal produce and dough-making craft. Tolomeo trained under award-winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio and holds certification from the Associazione Pizzaiouli Napoletani, Italy's governing body for pizza makers.
Why Flour Quality Matters Tolomeo's commentary addresses several industry trends: the rise of homemade pizza culture and restaurant-quality cooking at home; why flour quality directly impacts baking and dough performance; and growing consumer demand for authentic, heritage-driven pantry staples. The discussion also covers New York City's ban on potassium bromate and Caputo's position on the additive. "Flour quality matters more than ever in baking and dough-making," according to the release, particularly as home cooks seek to replicate pizzeria results. Tolomeo is co-owner of Taglio Pizza in Mineola, New York, and was recognized as the 2019 Caputo Rising Star Pizzaiolo at the Caputo Cup. He joined Caputo's parent company, Orlando Foods, as corporate chef in July 2022.
Why It Matters
As home pizza-making continues to gain traction among consumers, ingredient quality and technical guidance from certified professionals have become competitive differentiators for flour brands and retailers stocking their shelves.
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Written by FBM Publications Editors
