Caputo Pizza Flour

(15 products)

Caputo flour is Italian flour milled by Mulino Caputo, and its 00 grades are made for pizza dough. This page has every Caputo flour we stock, in 1kg bags and 15kg sacks, along with Caputo dry yeast and DOP San Marzano tomatoes, so you can match the flour to your oven and the pizza you want to make.

What 00 flour means

"00" is the Italian grade for the most finely milled flour; "0" is a step coarser. Fine flour gives a smooth, stretchy dough that can be opened thin without tearing, which suits pizza that bakes in a minute or two in a very hot oven. Across the Caputo range, the bigger difference is how long each flour is designed to ferment.

Which Caputo flour for which pizza

Caputo Pizzeria (Blue) 00: milled for authentic Neapolitan-style dough and suited to long ferments, including 24 hours. A light, classic Neapolitan crust. 1kg bag or 15kg sack.
Caputo Nuvola 0: a light, airy flour for 24 hour rises that gives Neapolitan bases large air cavities and a soft chew. 1kg or 15kg.
Caputo Nuvola Super 0: for even longer proving, 36 to 48 hours, and a good fit for biga, poolish and sourdough preparations. 1kg or 15kg.
Caputo Cuoco 00: built for long-fermentation doughs of 48 hours or more, giving a delicate texture and better rise. 1kg.
Caputo Saccorosso (Red) 00: for long-fermentation dough with a deep flavour and firm but workable structure. 15kg sack.
Caputo Americana 00: a blend of wheat flours and malted wheat for a classic American or New York-style deep crust, with a soft, chewy crumb. Works in pizza ovens and standard home ovens alike. 1kg or 15kg.
Caputo Semola: double-milled durum wheat with a pale gold colour and high gluten strength. Adds structure and a golden, slightly crisp crust to pizza bases, and is also used for pasta. 1kg.
Caputo Fioreglut: a gluten free, celiac-safe pizza flour that also works for bread and pasta. 1kg or 5kg.

Matching the flour to your oven

A dedicated pizza oven cooks fast and hot. The HIZO G14 heats to 500°C and cooks a pizza in one to two minutes, and the HIZO NEO E13 electric oven reaches 450°C. At those temperatures the Neapolitan-style flours shine: Pizzeria for a straightforward 24 hour dough, Nuvola for a puffier, airier rim.

In a standard kitchen oven, which runs cooler and bakes longer, Americana is the easier choice because it is blended for a thicker New York-style base. If you can plan two days ahead, Nuvola Super or Cuoco suit a 36 to 48 hour cold ferment for more flavour and a lighter, more open crumb. Buying in bulk? The 15kg sacks suit anyone making pizza every week.

Tomatoes and yeast

The Agrigenus San Marzano tomatoes are DOP certified, grown and packed in Italy, with fewer seeds and firmer flesh than standard canned tomatoes, so they cook down quickly into a rich sauce. Caputo Lievito is a 100g pack of Italian active dry yeast suited to pizza dough and general baking.

Still need an oven, peel or stone? See pizza ovens and accessories. Baking bread too? Our sourdough starter kits pair well with Nuvola Super.

FAQ

Which Caputo flour is best for a home pizza oven?

For Neapolitan-style pizza in a gas or electric pizza oven, start with Caputo Pizzeria (Blue) 00. For New York-style or deep American crusts, use Americana.

Is Caputo 00 flour the same as plain flour?

No. Supermarket plain flour is milled for general baking. Caputo 00 is milled finer and each flour is designed around a particular fermentation time, which is why it stretches thin and bakes up light in a hot oven.