Caputo Cuoco – Tipo “00” pizza flour
The well-known red Caputo, also known as Caputo Cuoco or Saccorosso, is ideal for long-rise dough, especially when the dough rises in the fridge. With a protein content of around 13%, this flour is perfect for creating an elastic dough that can handle longer kneading. The result is baked goods with greater volume, making it suitable for pizza, focaccia, bread, baguettes, rolls, and sourdough bread.
Caputo is recognized as one of the leading producers of tipo 00 flour in both Italy and the US, and many consider it to deliver the world’s best pizza flour. This finely milled flour has a lower gluten content than many other flour types, which helps create a supple dough that’s easier to work with for pizza.
Caputo Cuoco is tailored for those who love experimenting in the kitchen—whether it’s homemade pizza or advanced bread baking. It’s specially developed for long rises in the fridge, typically 24–36 hours, resulting in fuller, more flavorful baked goods.
The world’s best pizza flour
The world’s probably best pizza flour comes from Italy’s Mulino Caputo, the only active grain mill in Naples. Since 1924, Caputo has produced the very best in quality flour. Caputo 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. Caputo is Italian flour that lives up to its great reputation in every way, with respect for proud Italian food traditions. With Caputo flour, you can bake perfectly crisp pizza bases, delicious focaccia, soft ciabatta bread, and achieve the authentic taste of Naples’ rich food culture.
Read more about Caputo here.
...
| Energy | 1491 kJ / 352 kcal |
|---|---|
| Fat | 1.5 g |
| Of which saturated fatty acids | 0.3 g |
| Carbohydrates | 70 g |
| Of which sugars | 1.0 g |
| Protein | 13 g |
| Salt | 0.018 g |
