Caputo Pizzeria – Tipo “00” pizza flour
Caputo Pizzeria - Tipo “00” pizza flour, recognized as the world’s best pizza flour, is the obvious choice for making authentic Neapolitan pizzas at home. This type “00” flour is especially suitable for dough with a medium-long rise time and ensures a light, airy texture—perfect for both pizza and focaccia. The flour is specially made to withstand high baking temperatures above 370°C and can be used in a stone oven, gas oven, or electric oven.
It’s an ideal choice for cooking enthusiasts, restaurateurs, and anyone who loves creating delicious meals for family and friends. Caputo Pizzeria - Tipo 00 pizza flour is also perfect for high-hydration dough, giving a light, even rise—ideal for classic Neapolitan pizza.
For ultimate pizza connoisseurs and lovers
Flour is no more just flour than pizza is just pizza. That’s especially true of Caputo Pizzeria. This world-famous flour from Caputo is specially developed for pizza baking and milled at the city of Naples’ only remaining mill. It tastes so good that foodies and cooking enthusiasts applaud with delight. Caputo Pizzeria is flour with the finest grind, classified as type “Tipo” 00. Finely milled flour gives an airy crumb and is easy to work with. In other words, the flour’s gluten becomes more effective: the higher the flour strength, the better it absorbs liquid and makes the dough light and supple. Caputo Pizzeria is the perfect flour for the classic Neapolitan pizza. Caputo flour has long been known and loved—actually for a hundred years, ever since the company started in 1924. Today, it’s Caputo flour that Neapolitan pizzerias, almost without exception, use to make the world-famous pizzas.
Neapolitan pizza is on UNESCO’s World Heritage List
The classic Neapolitan pizza as we know it today was invented in 1889 by pizza maker Raffaele Esposito. He owned the pizzeria “Pietro il Pizzaiolo”, which, as something new at the time, offered pizza delivery. And with Raffaele Esposito’s culinary skills, pizza went from being absolute “poor people’s fast food” to being recognized and elevated as a dish in its own right. History has it that this happened after a famous serving for the Italian royal couple themselves, King Umberto I and Queen Margherita. Of three different Esposito pizzas, the queen was especially delighted with a version with tomatoes, mozzarella, and basil, which Esposito quickly named after her: Pizza Margherita. An immensely big hit was created and is still made in the best authentic way, 135 years later. The special, tradition-rich pizza craft from Naples has secured true Neapolitan pizza a place on the prestigious UNESCO World Heritage List of unique cultural treasures.
Invite people over for pizza made with the world-famous ultimate pizza flour
Next time you’re craving pizza, make your own dough with the finest quality flour from Caputo Pizzeria and let both you and your guests taste the difference. You’ll get a pizza dough that’s light and rises perfectly. That makes the most delicious base, which you can top with traditional pizza toppings—and follow in Raffaele Esposito’s authentic culinary footsteps—with e.g. tomatoes, mozzarella, and basil, but you can also always compose your pizza toppings to match your mood, creativity, taste preferences, or whatever your fridge has in store. Caputo Pizzeria insists on high quality and calls for plenty of Italian-inspired coziness, happy informal get-togethers, and tastes wonderfully of amazing holidays with family and friends.
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| Energy | 1502 kJ / 354 kcal |
|---|---|
| Fat | 1.0 g |
| Of which saturated fatty acids | 0.2 g |
| Carbohydrates | 72 g |
| Of which sugars | 1.0 g |
| Protein | 12.5 g |
| Salt | 0.006 g |
