Caputo Flour Collection – 00, Pizza & Semola

Q: Which Caputo flour should I use?

Use 00 Pizzeria for high‑heat Neapolitan pizza ovens (700 °F+), 00 Chef for long‑fermented doughs in home ovens, Nuvola for airy focaccia and pan pizza, Semola Rimacinata for pasta and rustic breads, and FioreGlut for gluten‑free baking.

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The mill of Napoli

Since 1924, Caputo has milled Italy’s finest flour in Naples. Choose 00 Pizzeria for high‑heat pizza, 00 Chef for long fermentation, Semola Rimacinata for pasta and focaccia, Nuvola for airy crusts, and gluten‑free FioreGlut – Italian flours for every purpose.

Collection of Caputo 00 and semolina flour packages including Caputo Chef's, Caputo Pizzeria, Caputo Semola, Caputo Nuvola, Caputo Pasta Fresca e Gnocchi flour

High quality flours for every purpose

00 Pizzeria: Designed for high‑heat Neapolitan ovens (700°F+); yields thin, supple pizza crusts.
00 Chef: High‑protein flour for long‑fermented pizza and bread doughs; ideal for home ovens and cold proofing.
Nuvola: Specialty flour for airy, “canotto”‑style crusts; great for focaccia and tall pizza al taglio.
Semola Rimacinata: Remilled semolina for pasta, focaccia and rustic breads.
FioreGlut (gluten‑free): A premium gluten‑free blend for pizzas, breads and focaccia without wheat.

Frequently Asked Questions

Where are Caputo flours produced?

All Caputo flours are milled by Mulino Caputo in Naples, Italy, using wheat blends and milling processes tailored for each specific flour type.

Which Caputo flour should I use?

Use 00 Pizzeria for high‑heat Neapolitan pizza ovens (700 °F+), 00 Chef for long‑fermented doughs in home ovens, Nuvola for airy focaccia and pan pizza, Semola Rimacinata for pasta and rustic breads, and FioreGlut for gluten‑free baking.

Where do Caputo grains come from?

Caputo selects the highest quality grains, both from Italy and the rest of the world. The grains are traced and always non-GMO.

Does Caputo flour contain any additives?

Caputo flour is made from 100% wheat, and is never bleached, bromated, or enriched. All the grains used to make Caputo flour are non-GMO.

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Caputo Flour

The mill of Napoli

High quality flours for every purpose

Caputo Pizzeria Flour Tipo 00

Caputo Chef's Flour Tipo 00 (1kg / 2.2lbs)

Caputo Durum Wheat Semolina

Caputo Nuvola Flour Tipo 0 (1kg / 2.2lbs)

Caputo Manitoba Oro Flour Tipo 0 (1kg / 2.2lbs)

Caputo Aria Flour Tipo 0 with Sourdough (1kg / 2.2lbs)

Caputo Gluten Free Flour FioreGlut (1kg / 2.2lbs)

Caputo Gluten Free Flour FioreGlut (11 lbs - 5 kg)

Caputo Integrale Whole Wheat Flour (1kg / 2.2lbs)

Caputo Nuvola Super Flour Tipo 0 (5kg / 11lbs)

Caputo Pizzeria Flour Tipo 00 (11 lbs - 5 kg)

Caputo Manitoba Oro Flour Tipo 0 (5kg / 11lbs)

Caputo Pasta and Gnocchi Flour Tipo 00

Caputo Cuor di Cereali "Heart of Cereals" Multicereal Flour 1kg / 2.2 lbs

Caputo Baking Flour "00" 1 kg / 2.2 lbs. Pastry Flour for Desserts and Shortbreads

Caputo Classica "Doppio Zero" 00 All Purpose Flour (1kg / 2.2lbs)

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Frequently Asked Questions

Where are Caputo flours produced?

Which Caputo flour should I use?

Where do Caputo grains come from?

Does Caputo flour contain any additives?

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