Probably the world’s best pizza flour
Try the unique flour varieties from Mulino Caputo
Caputo Aria tipo “0”
Perfect for focaccia, pinsa pizza and modern pizza.
Caputo Nuvola
For fragrant, airy crusts. A versatile flour, perfect for focaccia, pan pizza and modern pizza.
Caputo Semola
Double-milled durum wheat flour.
Ideal for fresh pasta and crusty wheat breads.
Caputo Pizzeria
Traditional pizza flour. Ideal for high-hydration dough. Light and rises beautifully.
Perfect for classic Neapolitan pizza.
Caputo Cuoco
For long proofing times.
Perfect for flavourful, aromatic bread.
Caputo Lievito
100% Italian dry yeast. Suitable for all types of proving and perfect for gluten-free recipes.
Only the best wheat becomes Caputo flour
Since 1924, Caputo has produced the very best in quality flour.
Caputo’s flour is made with respect for ingredients and traditions in Naples’ culinary heritage.
Caputo flour is dedicated to food enthusiasts, restaurateurs and everyone who loves expressing creativity in the kitchen.
Southern Italian milling traditions
Caputo flour is made with respect for great ingredients and Italy’s proud food traditions.
Since 1924, Caputo has nurtured Naples’ rich culinary heritage to offer professionals and baking enthusiasts the very best in quality flour.
Caputo is authentic Italian flour from the only active grain mill in Naples. Only the finest wheat varieties make it into Caputo, so you can bake crispy pizza bases, delicious focaccia, soft ciabatta loaves—and get the true taste of Naples’ unique gastronomic traditions.
Flour for creative food enthusiasts
Caputo flour is dedicated to food enthusiasts, restaurateurs and anyone who loves expressing creativity in the kitchen and is looking for a unique, authentic taste. Caputo flour is in a league of its own, created for the enjoyment of professionals and masters of the white baking arts. Molino Caputo selects, with the greatest care, only wheat of the very highest quality. Only the best wheat becomes Caputo flour.
The wheat is milled slowly and gently to avoid damaging the starch and proteins. The flour is pure wheat, without any additives, which gives a natural, authentic taste. Caputo flour is suitable for all kinds of use, from bread to pizza, or fresh pasta, and guarantees outstanding performance and baking results of very high quality.
Maybe the world’s best pizza flour
Some of the very best flour produced in the world comes from Italy’s Mulino Caputo, and Caputo Pizzeria lives up to the producer’s strong reputation in every way. Caputo Pizzeria is a flour with great gluten potential and is therefore especially well suited to pizza dough that needs to rise for up to 48 hours.
If you’re making classic Neapolitan pizza, Caputo Pizzeria is a safe choice that gives you an extra-tasty pizza with a crisp base and an airy crumb. With Caputo Pizzeria, you get a truly versatile flour that’s also used by professional pizza makers worldwide.
Bake with Caputo flour
