Professional Line - Mulino Caputo (2024)

FAQs

What is the difference between red and blue Caputo flour? ›

nothing! It is the same professional grade pizza flour, simply in a different size. For bakers wanting to purchase a more domestic sized 1kg bag, the packaging is red. For those desiring a bigger bag of this authentic pizza flour (5kg or 15kg), then the packaging is blue, which many bakers refer to as “Caputo Blue”.

Pizza flour (Caputo Nuvola) works nicely for croissants.

From sowing to harvest, the entire Grano Nostrum production process is certified Made in Italy: al 100%.

Following his death the little farm was intherited by the son Antimo, who in 1939 bought the mill in San Giovanni a Teduccio, nowadays the headquarters of the firm's production plant. They are managed by the owners Eugenio and Carmine, and the son Antimo.

Pastry flour is the middle ground between cake flour and all-purpose flour. Professional bakers love that it's finely milled with a protein content that hovers around eight to nine percent, striking the perfect balance between flakiness and tenderness while maintaining structure.

Caputo Saccorosso 00 flour is ideal for doughs with long rising times and is a key ingredient for making pasta and pizza bases. Caputo Saccorosso 00 is an Italian flour ideal for doughs with a long fermentation.

Best flour I ever used . I had some issues with USA flour a farmer friend told me to try this. I used it to make some pizza and it was the best flour I used.

Store in a cool and dry place. Shelf life: 12 months from production.

High quality Caputo flours produce breads with the tenderest crumb, pastries with the flakiest crust, pizzas with amazing structure and pasta dough that is easy and versatile to create endless “pasta-bilities”.

Because Molino Caputo only chooses high quality wheat selected in Italy and abroad with the utmost care. Because it works the wheat to grind slowly to avoid damaging the starches and proteins. Why not use additives, only pure wheat.

What is the best pizza flour in the world? ›

Compared to other Italian flour, Tipo 00 flour is the most refined and has the least fiber left. Tipo 00 flour normally has a gluten content of 12%. Tipo 00 is the best flour you can use for pizza.

Caputo flour Nuvola - Soft Wheat "0" for pizza, breads and sourdough 1kg.

Caputo is a common Italian surname. It derives from the Latin root of caput, meaning "source" or "head." People with that name include: Andrea Caputo, Italian Roman Catholic prelate. Anthony "Acid" Caputo, American DJ, producer and remixer.

The most popular brand of pizza flour is Caputo 00 flour. The Italian company was founded in 1924, and since then, it has been widely recognized as one of the finest pizza flours in the world.

Thanks to our experience developed over three generations as master Neapolitan millers, we guarantee extremely high standards of quality. We select and mix the best wheat in the tradition of the ancient art of milling followed by a slow grinding process which preserves the starch, protein, and natural flavor.

Before you begin making the sourdough, you must feed the starter. Remove the starter from the refrigerator and loosen the lid. When your starter has reached room temperature, it is time to feed. Take 150g active starter, 150g Caputo "00" Chef's Flour, and 125g of 85-degree water.

It is produced in Naples - the birthplace of pizza! This 00 Flour contains the opimum protein level of 12.5%. A level perfect for making pizza, as it makes the dough stretchy and elastic which results in a crispier crust. With a strength of W260-270, this flour is ideal for making traditional Neapolitan pizza.

Some of the best recipes in Australia using Caputo Chef Red “00” Pizza Flour include classic pizza dough, focaccia with herbs, and calzone with ricotta and spinach. Caputo Chef Red “00” Pizza Flour should be stored in a cool, dry place away from direct sunlight.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.