Molino Caputo

We are proud to offer a variety of flours from Mulino Caputo, one of Italy's historic mills. Founded in 1924, Caputo has been serving pizza makers around the world for over a century.  

All products are imported from Naples, Italy. Each product was developed for specific purposes:

• 00 Pizzeria: ideal for traditional, Neapolitan-style pizza baked at up to 900F
• 00 Chef: high protein content flour that handles great for long-fermentation pizza and bread doughs
• Nuvola Super: a flour specifically developed for long-fermentation pizza to support development of large pockets of air in the dough, giving it a light and airy appearance
• Semola Rimacinata: durum wheat flour, ideal for dusting, as well as roman-style pizza, focaccia, bread, and specialty breads such as Altamura
• Fresh Pasta and Gnocchi: silky-smooth flour perfect for all pasta and gnocchi preparations
• FioreGlut: the best gluten-free alternative for pizza makers. Caputo designed the FioreGlut to make the crust as close to the "00 Pizzeria" as possible for those that can't eat gluten