Information about Caputo Flours

What, Exactly, Is In The Bag?

For the 00 flours that we sell, Caputo says it is 100% soft white wheat (triticum aestivum). Caputo purchases various wheats from different producers and regions and then blends them in different proportions to produce 00 flours that have a variety of characteristics.

As for the Caputo Semola Rimacinata (Reground Semolina) flour, that is a hard durum wheat (triticum durum).

Also of note, the Gluten Free Baking Mix, is not just a flour, but a mix that contains various rice and/or soy flours with other ingredients to bring you a gluten free dough making mix which is as close as they could come to making a good pizza crust.

Be careful when relying on information published in forums on the Internet. There is a lot of confusion out there, and some outdated information still lingers that may have been correct at one time, but persists on the forums or blogs and misleads people.

This page is an attempt to keep current with the best information that we have to share with you, so you can decide which flour is right for you.


To get you started using your Caputo 00 flour, have a look at the following:

If you're looking for a starting place with Caputo's gluten free flour, try this recipe sent in by a customer. Hopefully these will give you good results to start with and then you might want to experiment a bit.

You'll also find some pretty helpful people in the Pizza Making Forum.

Specifications (pdfs in a zip file) are here, if you are a food scientist or a baker who likes to get into all of the numbers.


00 (double zero, zero zero, double "oh", tipo doppio zero). The Italian numbering scheme refers to how refined the flour is. The more refined it is, the lower the extraction rate. An extraction rate of 100% would be a whole grain flour, which includes all of the bran and other outer parts of the flour. The lower the extraction rate, the less of the outer portion of the wheat ends up in the flour. The more refined 00 flour is also a more finely ground flour. Another way food scientists look at how refined a flour is, is by incinerating it and measuring it's ash content. Here's what Wikipedia says:
In some markets, the different flour varieties are labeled according to the ash mass ("mineral content") that remains after a sample is incinerated in a laboratory oven (typically at 550 °C or 900 °C, see international standards ISO 2171 and ICC 104/1). This is an easily verified indicator for the fraction of the whole grain remains in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (extraction rate: 100%) leaves about 2 g ash or more per 100 g dry flour. Plain white flour (extraction rate: 50–60%) leaves only about 0.4 g.

An All Purpose flour is typically a 0 flour.

A type 0 flour is less refined, contains more of the outer part of the wheat and is courser.

Protein Content (Gluten)

Gluten is what makes your dough elastic and extensible. There are a lot of 00 flours on the market which are lower in protein. Some people suggest there is a correlation where 00 means lower protein; that is completely false. Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. They choose soft wheat with high protein levels to create their blends.

The Italian Words on the Bag

Molino Caputo = "Caputo Mill", the name of the mill

Antimo Caputo = The name of the company, and the name of the man who owns the company.

Antico Molino = "Old Mill". That's their brand. This shows up on their logo. The similarities of all these words creates a lot of confusion and we hear people looking for random combinations like Antica Caputo and other mutations of the words on the bag. We'll just keep in simple and refer to it as Caputo.

La Farina di Napoli = "The Flour of Naples". According to one of our customers who hails from Italy and travels there often, in the past, most pizzaioli would blend flours to come up with the ideal pizza crust. Then Antimo Caputo came along and figured out the perfect blend of wheat varieties and the 00 slow-grind technique that keeps the wheat cool while being ground. Now more than 80% of the pizzerias in Naples use Caputo 00 right out of the bag. So it really is La Farina di Napoli.

Farina di Grano Tenero = "Flour from Soft Grain". All of the Caputo 00 flours are made from soft white wheat.

Rinforzato = "Reinforced". One of the types of Caputo flour is called Rinforzato. A bit of a mystery what that means, perhaps they are saying stronger or perhaps a bit more elastic. More on this particular flour below.

Different Types of Caputo Flour

We carry a handful of different types, most of them 00, and each of them serve different purposes Caputo 00 Pizzeria is probably our most popular flour. This is the blend of soft white wheat that Antimo Caputo came up with for making the crust in a wood-fired oven (~900 °F). For your first experience, we recommend starting here. It's protein content is 12.5%.

Caputo 00 Rinforzato is similar, yet different than the Pizzeria flour. It's a bit stronger (protein content of 13%), providing a little more of a chewy crust and some people prefer it over the Pizzeria. Some pizza makers like to mix it with the Pizzeria.

Caputo 00 "Extra" is a lower protein 00 flour, but still within the range of what bread flour is (about 11%). It can be used for pizza and bread, and Italian confections.

Caputo 00 Pizza a Metro is named after a style of flour more common in Rome and Sorrento, and they pizzas are rectangular and about a meter long. Hence Pizza by the Meter or Pizza a Metro. For 700° or lower, this flour should work well for you. 13.25% protein for the Pizza a Metro.

New York Style 00: New in 2015 Caputo had formulated a flour that pays homage to the New York Style of pizza. 13.25% protein. A bit of malted-wheat in the blend. But it was replaced about a year later with Americana Style Pizza 00.

Americana Style Pizza 00: This arrived in 2016 and is essentially a slightly tweaked version of the New York Style 00. It will give better results for pizza makers using gas or electric deck ovens which are not as hot as wood-fired ovens. The goal, I believe, was to create a crust that would be more prone to browning or light char while also providing the characteristics of a 00 flour at the lower cooking temperatures. It is my understanding that a certain amount of "malted wheat" was blended into the mix for this flour. Initially the New York Style wasn't cutting it, so some pizza experts from the US went to Caputo's test kitchen to try working with different blends until they were happy with the results. I've read that the only significant different between the New York Style and the Americana is that it contains a slightly higher percentage of malted wheat in the blend. This may be the best flour for you if you're using a home oven that reaches only as high as 500° to 600°F.

Caputo 00 Pasta e Gnocchi is a fantastic flour for making home made pasta, and again a higher protein (12.5%) variety. It's a soft white wheat flour, like the others, even though people usually associate hard (durum) wheat with pasta. The 00 fineness of this flour makes for a fantastic pasta with a silky texture and is easy to work with.

Caputo 00 "Chef's" Flour is packaged for retail in 1-kilo bags. it's a different product than any above, with 13.5% protein. There is a lot of conflicting information about this flour. People believe it's just a retail packaged Pizzeria, or it's a retail packaged Rinforzato. If that was the case, why would they give it a different name, and why would it have a separate specification sheet with different protein content? This flour can be used for pizza, bread and pasta. Again, it's another soft white wheat product.

Caputo Semola di Grano Duro Rimacinata is not a 00 flour. This is a true durum semolina flour (hard wheat), and while it's not 00, it is re-ground (Rimacinata) so that it is finer than most semolina flour that you will find here in the US. Most of the pasta that you buy in a store is made with durum wheat, but commercial pasta manufacturers have heavy duty machinery that pushes the pasta at great pressure through extrusion dies. A 100% durum flour isn't ideal for home pasta making and can be hard to work with. It will work well if you want to blend it 50/50 with the Pasta and Gnocchi flour above.

Caputo FioreGlut for the poor souls who have a gluten intolerance/allergy. Knowing people who have to avoid gluten and listening to customers, they have sadly gone on for years thinking they will never have good pizza because none of the GF pizza products came close to making a decent crust. Caputo to the rescue. It is a baking mix formulated by Caputo to approximate a good pizza crust. It is a blend of rice and soy flour and other ingredients to help give the mixture the necessary ability to stretch in the absence of gluten. I hear that nothing else in the GF world makes a pizza crust as good as this product. Customers have raved to me about it.


The Caputo 00 Pizzeria, 00 Rinforzato, 00 Pasta e Gnocchi, and 00 Extra, 00 Pizza a Metro, 00 Americana Style are packaged in 25 kilo (55 lb) bags. If you make a LOT of pizza at home, we're happy to ship you a full bag. For your convenience, we will send you smaller quantities so you can get the finest pizza flour an an amount that you can keep fresh, or fit in a cool dry place, and for making a couple of pizzas a week. Another benefit to the repacks is that we can get you between five to twenty pounds at a time relatively inexpensively, using USPS Priority Mail shipping.

So you can always have fresh flour on hand if you use it more slowly, rather than have a 55 lb bag getting too far past its best by date. We repack the flour in a clean room and your flour is packed when you order it, directly from the large bags into food-safe poly bags and closed with a twist-tie or bag sealing tape, then put into a box which we seal up and ship to you. We're getting our flour replenished about every four weeks, so we assure you what your getting is fresh from the distributor.

Best By Dates

People write in asking, "How do I know that I'm getting flour that hasn't expired?" First of all, read the last paragraph in the previous section. Our stock is pretty fresh. Keep in mind we wouldn't stay in business selling stale flour.

Our goal is to help you up your pizza game and to have the best experience making pizza. Also, keep in mind that flour doesn't expire on a particular date. Once flour is ground, it will be exposed to air, even in the paper sacks that it is packed in by the manufacturer. White flour can last a pretty long time, and the best by date is there to recommend that you use the flour for the best possible results before that date.

If we send you fresh flour, in a repack or in the manufacturers packaging, keep it stored in a cool, dry place. Sealed Tupperware, or similar containers in a fridge will help keep it even longer. If you live in the south, and put it in an unsealed container, bugs may find their way in. If you have flour that has gone past its marked date, but have kept it cool in a sealed container, it is still very edible and should still give you good results. Don't toss as long as it tastes good.

European Date Format

If I had a nickle for every person that told me that I sent them flour with a best by date in the past... In the US, we use mm/dd/yyyy format. In Italy, they use dd/mm/yyyy format. So when you see a date like 3/12/2020 on an Italian product, that doesn't mean March 12th. It means December 3rd. You'll also see dates that seem to not make sense, like 25/12/2020. This is less confusing because it will trigger your memory of the European date format. Any flour that you get in its original Italian packaging will usually have the dd/mm/yyyy format on it. When we repack the flour into smaller packs, we translate the date into mm/dd/yyyy for your convenience and to avoid confusion.