No factor influences the taste and texture of pizza Napoletana more than the dough. A good dough, made with finely milled wheat flour containing quality proteins, results in a light, airy crust with a sweet, nutty flavor and a springy chew. In Italy, flours range from "2" for the coarsest grade to "000" for the finest. Most Neapolitan pizza makers swear by the locally produced Caputo "00" flour. To guarantee the highest quality and consistency, as well as the best flavor, Caputo, a family-owned mill that has been located in the heart of downtown Naples since 1924, sources wheat from all over the world. This dedication is manifest in a fluffy white flour whose proteins, or glutens, yield a dough with superb extensibility, meaning it can be stretched without ripping.