Neapolitan Pizza Flour

Soft-wheat Tipo 00 or Tipo 0, usually with a W between 260 and 320. Caputo Pizzeria and Caputo Nuvola Super are two of our most popular.

Contemporary (canotto) pizza has a taller, airier rim, which needs higher hydration and longer fermentation. That calls for a slightly stronger flour, around W 300–340.

You can make the dough, but a home oven rarely gets hot enough for the classic result. Bake on a preheated steel at the highest setting, or consider a New York style flour that browns at lower temperatures.