What is the best pizza flour? This is a question I’ve asked a lot, and most of the time I get the answer: Caputo Pizzeria Tipo 00 Pizza Flour. I have been searching for the best pizza flour for years and tried every type I could get my hands on. But there is simply nothing that beats the Italian Caputo Pizzeria Tipo 00 Pizza Flour!
Caputo makes a variety of different flours, ranging from semolina to pizza flour for the home chef. Caputo Pizzeria is Caputo’s top-shelf pizza flour series, ideal for wood-fired pizza ovens.
What is 00 Flour?
First of all, what is Tipo 00 flour, or double zero flour? Tipo 00 flour is Italian-milled wheat flour. The “00” refers to the finest milled flour on the Italian flour scale. Tipo 00 is also considered the highest quality flour. The reason is that it uses the core of the wheat and therefore has the least amount of brand and wheat middlings. Tipo 00 is the ideal flour for pizza baking because the fine grind, combined with a high protein content creates a stretchy and elastic dough.
When baking traditional Neapolitan pizza, you want to let dough slowly rise over a longer period of time. It’s therefore important that the flour has high stability. Stability is a measurement of the strength of the gluten in the dough. Stronger gluten will make the dough keep its shape longer. If the gluten doesn’t have high enough stability, you will end up with a deflated, compact pizza crust. Tipo 00 flour has high stability and is, therefore, the best choice for long-rise pizza.
If you want to know more about pizza flour, check out this article.
What is Caputo Pizzeria Flour?
Caputo Pizzeria is a Tipo 00 flour meant for long-rise pizza doughs baked in a wood-fired oven. The flour is milled in the pizza’s birthplace, Naples, Italy. It’s also considered one of the top pizza flours by the local pizzaioli of Naples.
Caputo is a family business, that started in Naples in 1924. The company has been grinding high-quality flours for the local pizzerias for generations and is today one of the top producers of pizza flours.
Caputo Pizzeria is their special blend of high-quality wheat, mainly local Italian wheat from Umbria and Marche, but also mixed with wheat from northern Europe to get the desired properties. This blend is designed to make the flour ideal for pizza dough baked in a blazing hot
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Making some of the highest quality pizza flour, both for the local pizzaiolos of Naples, as well as pizza chefs around the world. Caputo is also one of the “approved suppliers” by the True Neapolitan Pizza Association (AVPN) which manages regulations for true Neapolitan pizza.
While Caputo Pizzeria is made for professional pizzerias and is meant for wood-fired pizza ovens, they also have other alternatives. Caputo Chef’s Flour is a pizza flour aimed at home chefs. And is a blend made for pizza baking at lower temperature home ovens.
Gluten Content of Caputo Pizzeria Pizza Flour
Caputo Pizzeria has a gluten content of 12.5%. It’s a blend of different types of soft wheat, designed to work well in hot, wood-fired pizza ovens. The gluten content is great for making long-rise, elastic pizza dough.
Does It Make Good Pizza?
The most important question is: does Caputo Pizzeria really make good pizza? The short answer is yes, it makes way better pizza than any all-purpose flour.
There is a reason why Caputo Pizzeria is used by the local pizza pizzaioli in Naples, and why it’s considered an approved supplier by the AVPN. Caputo Pizzeria is my favorite pizza flour, and definitely one of the best pizza flours on the market. I have tried a wide range of different flours for pizza, but Caputo Pizzeria is my absolute favorite.
Even though Caputo Pizzeria is advertised as a professional pizza flour, it’s also great for home chefs. It works great for homemade pizza baked on a pizza stone or
Since I live in the city now, I bake most of my pizza on a pizza steel, and Caputo Pizzeria gives an amazing result every time. The pizza dough gets nice and elastic, making it easy to form the pizza base. I let it slowly rise in the fridge for 2-3 days, to let it develop flavor, and then bake it on a preheated
As a famous Michelin reviewer once said: The crust is the most important part of the pizza, and accounts for 80% of the score when I’m reviewing pizza. Without quality ingredients, you can’t make good pizza dough and crust. So if you’re a professional pizza chef or a pizza enthusiast, that’s looking for the best pizza flour, you should use Caputo Pizzeria Tipo 00 Pizza Flour (affiliate link).
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