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Preferred by most of the best wood-fired pizza makers around the world, Caputo Pizzeria is arguably the most widely used flour for traditional Neapolitan pizza.
In Naples, Italy, where it is milled, it is used by over eighty percent of the professional pizza makers. They love it for its superior blend of wheats and consistency in wood-fired ovens, which average around 900ºF.
Specifications:
1kg (2.2 lbs)
Protein: 12.5%
W: 260-280
P/L: 0.50-0.60
Caputo Pizzeria Flour Tipo 00
Regular price$6.99 USD
Regular priceSale price$6.99 USD
Unit price/ per
Specification comparison between products Caputo Pizzeria Flour Tipo 00
The W rating measures the strength of flour and commonly ranges from 80 to 480
270
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,50-0,60
Protein%
12.5%
Frequently Asked Questions
What is Caputo Pizzeria Tipo 00 flour best for?
Caputo Pizzeria Tipo 00 is best for Neapolitan-style pizza, especially in high-heat pizza ovens. It is finely milled, easy to stretch, and made for a tender, airy crust with good structure. For a tested dough formula, see our Neapolitan pizza recipe.
What does “Tipo 00” mean?
“Tipo 00” refers to the fine grind of the flour, not the protein level. This flour is very finely milled for smooth, extensible pizza dough, with 12.5% protein and a W rating of 260–280. You can compare more options in our Caputo flour collection.
Can I use Caputo Pizzeria flour in a regular home oven?
Yes, but it performs best in very hot pizza ovens. For a standard home oven or longer cold fermentation, Caputo Chef’s Flour Tipo 00 is often the better fit because it is stronger and designed for longer leavening.
What is the difference between Caputo Pizzeria and Caputo Chef’s Flour?
Caputo Pizzeria is a 12.5% protein flour made for high-heat Neapolitan pizza. Caputo Chef’s Flour is stronger at 13.5% protein and is better suited for long fermentation, cold proofing, and conventional ovens.
What hydration should I use with Caputo Pizzeria flour?
There is no single required hydration, but many Neapolitan-style doughs work well in the mid-to-upper 60% range. Our Neapolitan pizza recipe uses 69% hydration and shows how to use Caputo Pizzeria in a preferment-based dough.
