Caputo Pizzeria “00” Flour is a finely milled Italian soft wheat flour produced by Mulino Caputo in Naples, a historic mill known for supplying flour to professional pizza makers for generations. This flour is specially developed for preparing traditional pizza dough, offering a balanced combination of elasticity, strength and workability that helps produce light and airy crusts.

The “00” classification indicates the highest level of refinement in Italian flour milling. The flour is ground very finely, giving it a smooth, silky texture that allows dough to hydrate evenly and stretch easily without tearing. This fine milling helps create pizza dough that is soft and elastic, making it ideal for shaping thin bases and achieving a balanced crust with both crispness and chewiness.

Caputo Pizzeria flour contains around 12.5% protein and has a strength value of W 260–280, which provides the gluten structure needed for good fermentation and dough development. This strength allows the dough to retain gas during rising while remaining easy to stretch, making it suitable for both short and medium fermentation times.

The flour is widely used for Neapolitan-style pizza, especially in high-temperature ovens such as wood-fired, gas, or electric pizza ovens. It can also be used for focaccia, bread, and other pizza styles where a smooth, elastic dough is required.

Features:

• Italian Tipo “00” pizza flour
• Produced by Mulino Caputo in Naples, Italy
• Protein content approx. 12.5%
• Flour strength W 260–280
• Finely milled for smooth, elastic dough
• Suitable for Neapolitan pizza, focaccia and bread
• Ingredients: Soft wheat flour (contains gluten).
• Net Weight: 1kg
  Origin: Italy
• Storage: Store in a cool, dry place away from direct sunlight.