Mulino Caputo is one of Italy's most historic and renowned mills. Founded in 1924, Caputo has been serving pizza makers around the world for over a century.  

All Caputo products are imported from Naples, Italy, and have been perfected over decades of research and development.

Caputo offers a wide variety of popular products for bakers, and we have seen misinformation online about these products. This page is an attempt to keep you current with the latest information available, so you can decide which flour is right for you.

Different Types of Caputo Flour

• Caputo Pizzeria 00 flour: a wildly popular option for baking traditional Neapolitan-style pizza in a pizza oven (~900 °F). This flour has a solid protein content of 12.5% and holds medium to long fermentation. Please note that this flour was sold in the past in the US both in blue and red bags. Additionally, Caputo carries another product (Classica/DoppioZero in a blue bag). Rather than relying on the color of the bag, always check to make sure the product says "Pizzeria". 
• Caputo Chef's 00 flour: high protein content flour that handles great for long-fermentation pizza and bread doughs. This flour is an excellent choice for baking in a home oven.
• Caputo Nuvola 0 and Nuvola Super 0 flours: these flours were specifically designed to support development of large pockets of air in the dough, making it light, airy, and easy to handle. Caputo Nuvola Super is the stronger version of Caputo Nuvola and can withstand very long fermentation times.
• Caputo Semola Rimacinata: durum wheat flour, ideal for dusting, as well as roman-style pizza, focaccia, bread, and specialty breads such as Altamura
• Caputo Fresh Pasta and Gnocchi 00 flour: silky-smooth flour perfect for all pasta and gnocchi preparations
• Caputo FioreGlut: a great gluten-free alternative, Caputo designed the FioreGlut flour to make the crust as close to the "00 Pizzeria" as possible for those that cannot consume gluten
• Caputo Americana: specifically formulated for New York Style pizza, these flours have a small amount of malted-wheat in the blend, helping create a nice char in the oven. This flour cooks very well in a home oven.
• Caputo Aria: a blend of “0” wheat flour and dried inactive sourdough, this flour is ideal for Pinsa, Pizza in Teglia, and Pizza in Pala.
• Caputo Manitoba Oro: a very strong "0" flour that can be used for very-long fermentation pizza, complex pastries, or to increase the strength of your dough if blending with weaker flours