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Enhance your home cooking skills with our "00" Chef's Flour, perfect for creating light and silky doughs that will rival any professional chef's creations. This versatile flour, expertly milled by the esteemed Caputo family in Italy for over three generations, boasts strong and elastic gluten for easy handling and ideal for long leavening. From pizza and bread to pasta and cakes, elevate your dishes to authentic perfection with this flour, a staple in Napoli's kitchens.
Best for: long fermentation and cold proofing; great results in conventional ovens.
Use cases: all styles of pizza at home, Roman pizza “in teglia”, fresh pasta, pastries, artisanal breads, and pastries.
Specifications:
1kg (2.2 lbs)
Protein: 13.5%
W: 300-320
P/L: 0.50-0.60
Caputo Chef's Flour Tipo 00 (1kg / 2.2lbs)
Regular price$5.99 USD
Regular priceSale price$5.99 USD
Unit price/ per
Specification comparison between products Caputo Chef's Flour Tipo 00 (1kg / 2.2lbs), Molino Paolo Mariani Manitaly Tipo 0 Flour from 100% Italian Grains (1kg / 2.2lbs)
Caputo Chef’s Flour Tipo 00 is an Italian finely milled “00” flour made for pizza, bread, pasta, and long-fermented doughs. It has a strong gluten structure, with 13.5% protein and a W strength rating of W300–320, making it well suited for doughs that need elasticity, extensibility, and fermentation tolerance.
Is Caputo Chef’s Flour good for pizza?
Yes. Caputo Chef’s Flour is a strong Tipo 00 flour that works well for pizza dough, especially when you want a soft, extensible dough with good oven spring. It is especially useful for longer fermentation schedules and can be used for home-oven pizza, pizza stone baking, pizza steel baking, and higher-temperature pizza ovens.
Is Caputo Chef’s Flour the same as Caputo red bag flour?
Caputo Chef’s Flour is commonly recognized as Caputo’s red bag Tipo 00 flour in the 1kg format. It is a versatile flour for pizza, bread, pasta, and other Italian-style doughs, and it is different from Caputo Pizzeria, Nuvola, Americana, and other Caputo specialty flours.
What is the difference between Caputo Chef’s Flour and Caputo Pizzeria flour?
Caputo Chef’s Flour is a versatile Tipo 00 flour often used for pizza, bread, pasta, and general dough making. Caputo Pizzeria flour is more specifically designed for traditional Neapolitan-style pizza baked at very high temperatures. For home ovens and all-purpose Italian baking, Chef’s Flour is often the more flexible choice.
Can I use Caputo Chef’s Flour in a home oven?
Yes. Caputo Chef’s Flour works well in home ovens, especially when used with a pizza stone or pizza steel. Because it is a strong flour, it can handle longer fermentation and higher hydration doughs, which can improve flavor, texture, and browning in a typical home baking setup.
What hydration should I use with Caputo Chef’s Flour?
A good starting point is around 60–65% hydration for pizza dough. More experienced bakers can push higher depending on fermentation time, mixing method, and baking temperature. Because Caputo Chef’s Flour is a strong flour, it can handle wetter doughs better than many lower-protein all-purpose flours.
