What is Caputo Flour?
Caputo flour stands as a cornerstone in the world of premium baking ingredients, particularly cherished by UK home bakers and professional pizzaiolos alike. Produced by Molino Caputo in Naples, Italy, since 1924, this Tipo '00' soft wheat flour is milled to an exceptionally fine texture from the heart of the wheat grain. Its high protein content-typically ranging from 11.5% to 13% depending on the variety-delivers outstanding dough elasticity, strength, and that signature airy texture in baked goods.
What sets Caputo flour apart is its pure composition: no additives, bleaches, or artificial enhancers, just the natural nutty flavour and fresh aroma of high-quality wheat sourced from the best global harvests. This authenticity has made it the official flour of the Associazione Verace Pizza Napoletana (AVPN), ensuring it meets the strict standards for genuine Neapolitan pizza.
The History and Legacy of Caputo Flour
Founded by brothers Carmine and Pasquale Caputo, the family-run mill in Naples has perfected the art of flour milling over nearly a century. Deeply intertwined with Naples' pizza culture-now recognised by UNESCO as an Intangible Cultural Heritage-Caputo flour powers the traditional 'pizzaiuolo' craft. Generations of expertise go into blending wheat varieties for optimal performance, whether for high-hydration doughs or delicate pastries.
In the UK, Caputo has become the gold standard, stocked by specialist retailers and beloved for bringing authentic Italian results to British kitchens. Its reputation precedes it in pizza ovens from brands like Ooni and in artisan bakeries nationwide.
Popular Varieties of Caputo Flour
Caputo offers a range of flours tailored to specific baking needs. Here's a breakdown of the most popular ones available:
- Pizzeria '00' Flour (Blue Bag): With 12.5% protein, this is the AVPN-certified choice for Neapolitan-style pizza. Its fine grind and strength handle high hydration (up to 65%) for that leopard-spotted crust. Ideal for home pizza nights. Grab a 1kg bag or 5kg for bulk baking.
- Doppio Zero '00' Flour (Blue): Similar to Pizzeria but versatile for breads and focaccia. Perfect for beginners exploring Italian doughs. Available in 1kg or case packs.
- Nuvola Type '0' Flour: Designed for super-high hydration doughs (over 80%), creating ethereally light, cloud-like textures in pizza and flatbreads.
- Fresh Pasta & Gnocchi '00' Flour: Lower protein for silky, tender pasta and pillowy gnocchi. Check out our 1kg option.
- Manitoba '00' Flour: Higher protein (14%+) for enriched doughs like panettone or brioche.
- Gluten-Free Flour: A dedicated mix for coeliac-friendly pizza and breads, maintaining Caputo's quality. Find it here.
Each variety is stone-ground or roller-milled to preserve nutrients and flavour, making them suitable for everything from quick bakes to sourdough starters.
Why Choose Caputo Flour for Your Baking?
Unlike standard supermarket flours, Caputo's fine '00' classification (referring to the purest sift) absorbs water efficiently, reduces mixing time, and yields professional results. Its elasticity prevents tears in dough stretching, crucial for thin-crust pizzas, while the nutty taste enhances savoury and sweet bakes alike.
For UK bakers, it's a game-changer in domestic ovens or pizza ovens, bridging the gap to Italian mastery without needing a wood-fired dome.
Best Uses and Recipe Ideas with Caputo Flour
Neapolitan Pizza Dough
The classic use: Mix 1kg Caputo Pizzeria flour with 650-700ml water (65-70% hydration), 20-30g salt, and 3g fresh yeast. Knead briefly, bulk ferment 24 hours in the fridge, then divide and proof. Top with San Marzano tomatoes, mozzarella, and basil for Margherita perfection. Bake at 450°C for 90 seconds.
Rosemary Focaccia
Use Doppio Zero or Nuvola flour for this dimpled delight. Combine 500g flour, 350ml water, 10g salt, 7g yeast, and 50ml olive oil. Proof 2-3 hours, dimple, add rosemary and sea salt, then bake at 220°C for 25 minutes. Serve warm with antipasti.
Fresh Pasta or Gnocchi
With Caputo Pasta & Gnocchi flour, make tagliatelle: 400g flour, 4 eggs. Knead, rest, roll thin, and boil 2-3 minutes. For gnocchi, boil potatoes, rice with flour, shape, and simmer gently.
Sourdough Bread and Pastries
Manitoba or standard '00' excels in long-ferment sourdoughs. For biscotti, blend with sugar, eggs, almonds, and bake twice for crunch.
Experiment with gluten-free versions for inclusive baking-Caputo's formula mimics wheat dough remarkably.
Storage and Shelf Life Tips
To maintain freshness, store Caputo flour in a cool, dry place away from direct sunlight. Transfer to an airtight container to shield from moisture, pests, and odours. For longer storage (up to 12 months from production date), freeze in portions-thaw at room temperature before use. Always check for the production date on the bag, as optimal performance peaks within the first year.
Avoid refrigeration, as condensation can introduce dampness. In humid UK climates, silica packets help absorb excess moisture.
Tips for Getting the Most from Caputo Flour
- Use a digital scale for precision-flour volumes vary.
- Autolyse (mix flour and water first, rest 30 mins) for better gluten development.
- Match flour to hydration: Pizzeria for 60-65%, Nuvola for 80%+.
- For pizza, cold ferment 24-72 hours for flavour complexity.
Frequently Asked Questions (FAQs)
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- What makes Caputo flour different from regular flour? Caputo '00' flour is finely milled with higher protein for superior elasticity and texture, ideal for pizza and pasta. It's additive-free with a pure wheat flavour, unlike coarser all-purpose flours.
- Which Caputo flour is best for pizza? The Pizzeria '00' blue bag (12.5% protein) is AVPN-certified for Neapolitan pizza, handling high heat and hydration perfectly for home ovens.
- How should I store Caputo flour? Keep in a cool, dry place in an airtight container; freeze for extended shelf life up to 12 months. Avoid moisture to prevent clumping or spoilage.
- Can I use Caputo flour for bread or pastries? Yes, varieties like Manitoba suit enriched breads, while '00' works for focaccia, sourdough, and even biscotti, offering versatility beyond pizza.
- Is there a gluten-free Caputo flour? Absolutely, their Fioreglut gluten-free flour replicates '00' performance for pizza and breads, safe for coeliacs.