Our pizza flours are the result of a careful selection of the best grains and a slow milling process that preserves all the nutritional properties of the cereal. Thanks to a milling experience that dates back to 1924, Mulino Caputo has developed a complete range of flours specifically for pizza, each with optimal technical characteristics for different types of dough and leavening.
The ideal flour for real Neapolitan pizza. With its perfect balance between strength (W 260-280) and elasticity (P/L 0,50-0,60), it guarantees easy-to-work dough and a soft, honeycomb-like crust. Perfect for medium-duration leavening (8-12 hours) and high-temperature cooking in a wood-fired oven.
Tradition in every dough. A versatile flour with medium strength (W 220-240) ideal for short leavening. Its rapid hydration and easily extensible gluten guarantee excellent dough maturation in a few hours. Perfect for those looking for excellent results in a short time.
Innovation at the service of contemporary pizza. Developed to obtain high, light and richly honeycombed crusts. With a W value of 260-280 and excellent fermentation capacity, it is the ideal choice for highly hydrated doughs and leavening of 24 hours or more.
Specifically designed for pizza in pala or Roman. Its calibrated strength and excellent water absorption make it perfect for highly hydrated doughs spread out in a pan. It guarantees a pizza that is crispy on the outside and soft on the inside.
The authentic taste of wheat. A finely ground wholemeal flour that preserves all the fibers and nutrients of the grain. Perfect for pizzas with a rustic and characteristic flavor, it can be used pure or mixed with other flours to customize the dough.
The gluten-free revolution. The only flour that allows you to make a real Neapolitan pizza even for those who suffer from celiac disease. Certified gluten-free, it guarantees workable dough and results surprisingly similar to traditional pizza.
Caputo Pizzeria is the traditional flour for Neapolitan pizza, with a perfect balance between strength and workability, ideal for leavening of 8-12 hours. Nuvola, on the other hand, was developed for contemporary pizzas with very alveolated edges, offering greater fermentation capacity and optimal results with leavening of 24 hours or more.
Absolutely yes. In particular, the Nuvola Super and Pizzeria are ideal for use with sourdough thanks to their greater strength and stability. For best results, consider a slightly higher hydration than doughs with brewer's yeast.
Store flours in a cool, dry place, away from heat and humidity, preferably at temperatures between 18° and 22°C. Always close the packages tightly after use and respect the expiration date. For larger quantities, storage in airtight containers is ideal.
No, Caputo flours are 100% natural, without chemical additives, preservatives or improvers. Their quality comes exclusively from the careful selection of raw materials and the slow, low-temperature grinding process.
The Caputo Doppio Zero is the most suitable for beginners, thanks to its versatility and ease of use. It guarantees excellent results even with simple kneading techniques and short leavening times. As you gain experience, you can move on to the Pizzeria or Nuvola to explore more advanced techniques.
The superior digestibility is due to several factors: the slow milling that preserves the natural properties of the grain, the absence of chemical additives, and the perfect calibration of the strength that allows for correct leavening. The strongest flours such as Nuvola Super, used with long leavening, allow for greater pre-digestion of the starch, making the final product even lighter.
Yes, it is a common practice among professional pizza chefs. For example, mixing Caputo Doppio Zero with Nuvola in variable proportions allows you to obtain a dough with intermediate characteristics, suitable for specific leavening or hydration needs.
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