Which Caputo Flour is best for making pizza?

Which Flour Is Best for Making Pizza?

When it comes to crafting authentic pizza, few names command as much respect as Caputo. Based in Naples, Italy—the birthplace of pizza—Caputo has been a family-owned business since 1924. Over the past century, it has built a reputation as the leading pizza flour manufacturer in the world, known for its dedication to quality and tradition. From professional pizzaiolos to passionate home cooks, Caputo offers a range of flours to suit every pizza-making need. But with so many options available, which one is right for you? Let’s take a closer look.

The Caputo Legacy

Caputo’s philosophy centers on using carefully selected grains to create flours with exceptional texture, elasticity, and flavour. Their milling process combines time-hounored traditions with modern technology, ensuring the highest quality standards. Each flour blend is meticulously designed to meet specific baking needs, particularly for pizza. Whether you’re aiming for a soft Neapolitan-style crust or a high-rise contemporary dough, Caputo has you covered.

Understanding the Options

• Caputo Doppio Zero (00) Flour
  This is Caputo’s flagship product and the gold standard for Neapolitan-style pizza. The term “00” refers to the ultra-fine grind of the flour, which results in a silky texture and light dough. It has a moderate protein content (around 12%), making it ideal for high-temperature ovens that can reach 450°C (800°F) or more. The result? A soft, airy crust with a perfectly crisp exterior. Perfect for 60-65% hydration recipes.
• Caputo Nuvola (0) Flour
  As its name suggests (“nuvola” means “cloud” in Italian), this flour is designed to produce light, fluffy pizza crusts with a beautiful open crumb. With a slightly higher protein content, Nuvola is perfect for home bakers who want a modern, artisanal crust with 65-75% hydration. It works well in both wood-fired and conventional ovens.
• Caputo Nuvola Super (0) Flour
  For those aiming to create pizzas with dramatic height and an even more open crumb, Nuvola Super is the flour of choice. Its elevated protein level provides the strength needed for extended fermentation and higher hydrations of up to 85%, resulting in dough that rises beautifully while maintaining a tender texture. 
• Caputo Pizzeria Flour (00) Flour
  Specially formulated for professional pizzerias, this flour is a favorite among chefs aiming for consistency and reliability. With a slightly higher gluten content than the standard 00 flour, it offers excellent elasticity and is perfect for prolonged fermentation. If you’re working with a high-temperature pizza oven, the Pizzeria Flour ensures a superior bake with classic Neapolitan characteristics.
• Caputo Red Chef’s Flour (00) Flour
  Designed for versatility, this flour is ideal for pizza dough that requires longer fermentation times. With its robust gluten structure and higher protein content, Red Chef’s Flour performs exceptionally well especially in lower temperature home ovens. It’s also a great choice for thicker, chewier crusts.
• Caputo Fior di Glut (Gluten-Free Flour)
  For coeliacs and those who need or prefer a gluten-free option, Caputo Fior di Glut is a game-changer. This blend is specifically designed to create excellent gluten-free pizza dough without compromising on taste or texture. Made from a combination of naturally gluten-free ingredients, Fior di Glut ensures elasticity and flavour comparable to traditional doughs, allowing everyone to enjoy the magic of pizza, regardless of dietary restrictions.

Choosing the Right Flour for You

While all Caputo flours are excellent for making pizza, the best choice ultimately depends on your specific needs:

• Neapolitan Purists: Go with Caputo 00 Flour or Pizzeria Flour for a classic thin crust with a soft, chewy interior.

• Artisan Enthusiasts who want to experiment with higher hydration: Opt for Nuvola or Nuvola Super for a high-rise, airy crust with a contemporary feel.

• Long Fermentation : Try Red Chef’s Flour to achieve complex flavours and a hearty texture.

Caputo has spent decades perfecting the art of flour, ensuring that every bag delivers exceptional results. Whether you’re a professional pizzaiolo or simply a pizza lover looking to elevate your home baking game, there’s a Caputo flour for you. Understanding the unique properties of each variety allows you to create the perfect crust, no matter your style.