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CAPUTO PIZZERIA WHEAT FLOUR TYPE "00"

CAPUTO PIZZERIA WHEAT FLOUR TYPE "00"

Caputo Pizzeria Type "00" Wheat Flour
 is widely recognized as the professional standard for authentic Neapolitan pizza. Often referred to by its signature blue packaging as "Caputo Blue," this flour is specifically engineered by Mulino Caputo in Naples, Italy, to perform in high-heat environments.


Core Characteristics
  • Milling ("00" Grade): This designation indicates a highly refined flour made only from the heart of the wheat endosperm. It is sifted to an ultra-fine, silky texture, removing nearly all bran and germ.
  • Protein Content: It contains 12.5% protein, providing the necessary strength for a robust gluten structure while maintaining the extensibility needed to stretch dough thinly without tearing.
  • Strength (W Rating): It has a strength rating of W 260-280, which makes it ideal for medium-to-long fermentation periods (typically 8–24 hours).
  • Purity: The flour is all-natural, non-GMO, and free from additives, bleaching, or enrichment.


Baking Performance
  • Ideal Temperature: This flour is specifically designed for wood-fired, gas, or electric ovens that reach temperatures above 700°F (370°C).
  • Texture and Flavor: It produces the classic Neapolitan "cornicione" (crust)—light, airy, and soft on the inside with a delicate, thin, and slightly charred exterior.
$1.20

Original: $3.99

-70%
CAPUTO PIZZERIA WHEAT FLOUR TYPE "00"—

$3.99

$1.20

Product Information

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Description

Caputo Pizzeria Type "00" Wheat Flour
 is widely recognized as the professional standard for authentic Neapolitan pizza. Often referred to by its signature blue packaging as "Caputo Blue," this flour is specifically engineered by Mulino Caputo in Naples, Italy, to perform in high-heat environments.


Core Characteristics
  • Milling ("00" Grade): This designation indicates a highly refined flour made only from the heart of the wheat endosperm. It is sifted to an ultra-fine, silky texture, removing nearly all bran and germ.
  • Protein Content: It contains 12.5% protein, providing the necessary strength for a robust gluten structure while maintaining the extensibility needed to stretch dough thinly without tearing.
  • Strength (W Rating): It has a strength rating of W 260-280, which makes it ideal for medium-to-long fermentation periods (typically 8–24 hours).
  • Purity: The flour is all-natural, non-GMO, and free from additives, bleaching, or enrichment.


Baking Performance
  • Ideal Temperature: This flour is specifically designed for wood-fired, gas, or electric ovens that reach temperatures above 700°F (370°C).
  • Texture and Flavor: It produces the classic Neapolitan "cornicione" (crust)—light, airy, and soft on the inside with a delicate, thin, and slightly charred exterior.