Information about Caputo Flours

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

Frequently Asked Questions

Where is Caputo flour made?

Caputo flours are made in Napoli, Italy, where the company was founded over 100 years ago.

What is in Caputo flour? Does Caputo use any additives or chemicals?

Caputo flours do not contain any additives, chemicals or bleaching agents.

Most Caputo flours are made with 100% soft white wheat (triticum aestivum). Caputo purchases various wheats from different producers and regions and then blends them in different proportions to produce flours with the desired characteristics.

The Semola Rimacinata (Reground Semolina) flour is made from 100% hard durum wheat (triticum durum), and the FioreGlut Gluten Free flour is a mix of gluten-free ingredients (such as rice starch and buckwheat).

Are all Caputo flours 00 flours?

00 (double zero, zero zero, double "oh", tipo doppio zero) flours are very finely sifted flours. "00" is the finest grind in the Italian numbering scheme to define how refined a flour is.

Caputo offers flours ranging from very refined ("00") to not refined at all (whole wheat or Integrale). Please know that how refined a flour is does not always translate to how strong a flour is or how high of a protein content it has. You will find information about the grind and protein content on each individual product page.

Which formats do you offer?

We offer Caputo flours in 3 formats: 1 kg (2.2 lbs), 5 kg (11 lbs), and 25 kg (55 lbs). Not all flours come in all formats. If you are looking for a particular format that you don't see in stock, feel free to reach out at service@brickovenbaker.com.

How fresh is the Caputo flour you sell? When will it expire?

We receive monthly (and sometimes weekly) shipments of this flour, which means this flour will almost always be very fresh and have substantial shelf life left in it (usually no less than 6 months and closer to a full year). Dates on flour are typically "best by" dates, and the flour might still be safe to consume past that date, especially if well stored (we recommend storing the flour in a cool, dry place).

Please be aware that, as this product comes straight from Italy, the expiration date on the bag is expressed in European format. In the US, we use mm/dd/yyyy format. In Italy, the format is dd/mm/yyyy. For example, if you see 03/12/2025 on the bag, that means its best by date will be December 3rd, 2025. Most of our flours usually have the dd/mm/yyyy format on it.