Where To Buy Caputo Flour?

Caputo Chef’s Flour is the best pizza flour for prolonged fermentation. Italian Tipo 00 flour Caputo Chef’s Flour, often known as Caputo Red, allows for lengthy fermentation times, which results in a delicious pizza crust.

The high strength and amount of gluten in Caputo Chef’s Flour sets it apart from other flours. Its 13% gluten content and W300–320 strength enable the dough to create a robust gluten network. This will result in a dough that can ferment for up to 24 hours.

When I bake cold fermented pizza, which is one of my favorites because of the amazing flavor, I always use Caputo Chef’s Flour! I highly advise it for any slow-fermented Neapolitan-style pizza (recipe can be found here).

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Do supermarkets sell 00 flour?

Use 00 wheat from Italy whether you run a commercial bakery, bake on the side at home, or simply want to make real pizza.

Its gluten content is stronger and less elastic due to its fine grinding, giving your baked goods a robust structure and a lovely bite.

While some national and local retailers, like Walmart, Kroger, Publix, and Whole Foods, carry several 00 flour brands, most supermarket stores do not carry the Italian 00 flour. Additionally, you can get 00 flour online from stores like Amazon and Ditalia.

Consider using all-purpose flour as a 00 flour alternative if you are unable to locate 00 flour locally. Even while the final baked goods may have a slightly different texture and chewiness, it will still work perfectly.

Do they offer 00 flour at Trader Joe’s?

Yes, I did go there. Have you ever purchased ready-made pizza dough from Trader Joe’s or another retailer? Have you ever noticed how soft and sticky the dough was? It is manufactured with flour grade 00! So sure, 00 flour is available at Trader Joe’s, but it is used to make pre-made pizza dough. It is the ideal replacement for my grilled pizza made with 00 flour and is available in the store’s refrigerated department. a one-stop shop offering excellent quality, yes? No, Trader Joe’s is not a sponsor of this article. I simply love shopping at the grocery store and appreciate making your life a little bit simpler.

What type of pizza flour is the greatest in the world?

Caputo Tipo 00 Pizza Flour is simply unbeatable in terms of quality. Antimo Caputo is a firm situated in Naples that produces a particularly distinctive form of flour called Caputo 00 flour. Caputo is renowned across the world for its premium pizza flour, which is made primarily from wheat grown nearby. One of the “authorized suppliers by the True Neapolitan Pizza Association” is Antimo Caputo (AVPN). Despite producing a variety of flours, Antimo Caputo is best known for their Tipo 00 pizza flours.

Other types of flour can certainly be used to make a delicious pizza, but Caputo 00 is the better option for pizza dough. It is manufactured by the Caputo family from a selection of the finest grains, is finely ground, and has less gluten than most other flours. Starting with Caputo Tipo 00 flour will ensure that your homemade pizza is both authentic and delicious.

Test Results

Our pizzas tasted authentic, somewhat like the pizza you might have at a real Neapolitan restaurant, as was to be expected, thanks to this flour. The amount of moisture you use determines how soft and airy the dough becomes. This is the pizza we usually order.


Professionals from all around the world agree that Caputo Tipo 00 flour is the most effective kind of flour to use for pizza dough. Our tests also supported this. [/summary]

Which flour brand works best for making pizza dough?

Purchasing superior pizza flour

  • All-Natural “00 Flour from Vivace.
  • Flour Antimo Caputo, Manitoba.
  • Roman pizza flour 00 ‘Super’ from Polselli.
  • Fine semolina flour from Herbalia
  • 100% Organic All-Purpose Flour from King Arthur Flour.
  • Pizza Flour by Antimo Caputo, gluten free.

Why is pizza made using 00 wheat better?

There will always be disagreements over whether it is feasible to create a delicious pizza in a home oven without the 1,000° fire that burns inside the top pizzerias. We think it’s definitely possible, therefore let’s move on to the next issue: is it accurate to say that the sort of flour you use has just as much bearing as the oven? If our test kitchen experience is any indication, all flours are most definitely not created equal when it comes to creating pizza. The perfect pizza crust is thinner in the center and has a slightly inflated rim for that essential crunch. When testing the pizza margherita recipe, we developed a strong affection for Caputo 00, an Italian flour that has been called the “grand don” or “Godfather of flours.”

Due to its fine grinding and lower gluten concentration than most flours, Caputo 00 flour is perfect for making pizza dough. Italian flours are categorized by numbers based on how finely they are ground, starting with the coarsest “tipo1 and ending with the finest “00. The “00 denotes the texture of the flour. The elasticity you experience when you bite into a crunchy loaf of bread is due to gluten, a naturally occurring protein that is left over after the starch in wheat grains is removed. Less flexibility will be present in your dough as the protein content of the flour, gluten, and gluten all decrease (cake flour has the lowest gluten level). Different wheat strands are chosen for processing in order to control the amount of gluten produced; for example, high-gluten bread flour is produced from wheat with 14–15% gluten. While this is going on, the Caputo 00 is created using a selection of the best grains the Caputo family has been able to locate to give your dough just the right amount of stretch at 12.5% gluten.

Does King Arthur flour have a mill code of 00?

It’s common to see Italian-style or “00 flour in pizza recipes. While various “double 0s” with higher protein content are available, King Arthur’s is a particularly fine-textured, low-protein flour that works well to create mellow, manageable doughs that are perfect for thin-crust pizza, flatbreads, and focaccia.

Visit our online shop to see the full range of flour we have to offer and to find the ideal flour for your baking endeavors.

We are grateful to illustrator Lucy Engelman for providing the stunning line art for this piece.

What distinguishes 00 flour from all-purpose flour?

Because different baked items require different qualities, all-purpose flour, often known as plain flour in the UK, is made to work for many types of baking but necessarily requires some compromise. For instance, a flour’s protein level needs to be in the center to be ideal for both light, low-gluten baked goods like cakes and denser, high-gluten baked goods like bread and pizza.

All-purpose flours typically have between 10 and 12% protein, which is a bit less than 00 flour, which contains between 12 and 13% protein. Therefore, while you can prepare pizza dough using all-purpose flour and it will still be totally edible, it is likely to be softer and spongier than pizza produced with 00 flour.

All-purpose flour is not derived from durum wheat, although 00 flour is, and there is another distinction. This means that all-purpose flour tends to produce soft pizza bases rather than crispy ones since it produces stretchier gluten strands.

The most noticeable distinction between the two is that all-purpose flour lacks the ultra-fine texture that gives 00 flour its name. You will need to be particularly cautious to prevent tearing because this will make rolling or stretching your dough more challenging.

The 00 flour’s fineness makes it absorb water much more quickly than other types of flour, so you’ll probably need less of it to bring your dough to the right consistency. If you wish to substitute 00 flour for all-purpose flour in a pizza or pasta recipe that calls for all-purpose flour, add the water very gradually and stop when the dough achieves the required consistency. You’ll probably discover you need less water than you anticipated.

What type of flour are used in pizzerias?

It seems like every day a new variety of flour is introduced to the market these days. Pizza producers must find the ideal mixture that works best for their particular pizza styles and dough types since flour is the main component of pizza crust. This essay was written to help our visitors understand some of the misunderstanding because it takes a lot of time away from work to research the efficacy of each type of flour.

Felice Colucci, our resident chef and pizzaiolo, has spent years perfecting his baking skills. He believes that we need to go “back to the basics and look at the science underlying the ingredients” in order to comprehend the function of flour in a recipe. Felice developed the following recommendations using flour from our partners Caputo and General Mills.

For the best pizza, select the appropriate flour.

First off, not every variety of pizza responds best to a certain flour. It’s critical to keep in mind that not all flours are made equal. In order to get the greatest results, you must first decide what kind of pizza you’ll be cooking before deciding which flour to use. Each dough type has unique requirements in terms of protein level, malt, and fermentation, regardless of the sort of pizza you are interested in making, including Neapolitan, Neo-Neapolitan, Detroit, Chicago, New York, Sicilian, and others.

2. The Amount of Protein

To prepare a fantastic New York Style, Detroit, Sicilian, or Chicago, Chef Felice advises selecting a flour with a high proportion of protein, particularly 13.5% to 14.5%. In contrast, pizza Napoletana requires one with a lower protein content (11–13%) because, typically, the thinner the pizza crust, the more protein it requires. A dough with a higher protein concentration will be harder and stronger, whereas a dough with a lower protein content will be softer. Additionally, compared to the Neapolitan dough type, which requires less hydration, New York, Detroit, and Sicilian dough types demand a larger amount of water.

For New York, Chicago, Detroit, and Sicilian pizzas, Chef Felice suggests using high-quality bread flour like Caputo Americana or Gold Medal Unbleached Unbromated flour. He advises using finely ground Italian durum wheat in 00 flour for Neapolitan and Neo Neapolitan pizza. His preferred brands are Antimo Caputo pizzeria for its elastic and resistant gluten content, which is perfect for extended rising times, and the General Mills’ Di Prim’Ordine, a well-known brand in American baking.

3. Malt

Four. Bromating

Because utilizing them enables you to utilize the dough after a significantly shorter fermentationjust 5–6 hours, many American pizzerias use bromated flour. A flour that has been bromated has been exposed to potassium bromate, a potent oxidizing chemical that is available as a white crystal or powder. It is not allowed in Italy or Europe, and is never used to make true Pizza Napoletana, despite the fact that it is frequently used there to increase the dough’s flexibility and rise.

5. Fermenting

Higher protein flours require a longer fermentation process because they absorb more water.

A further advantage of prolonged fermentation is that it facilitates better pizza digestion in the body. Therefore, modify your fermentation process in accordance with the type of pizza you are creating and the amount of protein it includes. For the New York, Chicago, Sicilian, and Detroit varieties that use a higher protein content flour, Chef Felice advises a minimum of 24 hours. On the other side, the Associazione Verace Pizza Napoletana advises a levitation time of 8 hours at the very least and 24 hours at the most, with an extra 4 hours of kneading.

What variations exist in Caputo flour?

The protein level of tipo 00 flour is higher than that of regular all-purpose flour. It is also ground more finely, which aids in the formation of gluten and increases the elastic properties of the dough. Additionally, Tipo 00 flour is of superior quality since it uses the wheat’s genetic code. Tipo flour is more expensive than all-purpose flour because of this.

A larger protein content will give the gluten strands in the dough additional strength, resulting in a more elastic and stretchy dough. When baking, it will also result in a crispier crust. The dough holds up better over a long, gradual fermentation, which is what gives the dough its finest flavor, thanks to higher gluten concentration.

What grade does Caputo Tipo 00 flour receive?

Antimo Caputo, one of the leading manufacturers of Tipo 00 flour in the world, is undoubtedly already familiar to you if you’ve begun your search for 00 flours.

In Naples, this Italian milling enterprise first opened its doors in 1924. Caputo takes great satisfaction in obtaining the finest soft wheats from across the world and combining them to make superb soft flours with a wide range of additional qualities, such as

The main reason I bring up Caputo flour is because it is one of the most popular and prolific vendors of 00 flour on Amazon. Selling on Amazon ensures that, at least in the US, anyone with their service may access this flour and its numerous variants.

However, if you’ve ever looked at Caputo’s goods on Amazon, you’ll note that they sell a variety of different flours that are branded as 00. Let’s discuss the many types, the nomenclature, and how to choose the ideal flour for your upcoming pizza.

Italian translations

The Caputo company still makes extensive use of Italian on their packaging and website despite conducting so much business outside of Italy. Even their website has various differences between the English and Italian versions, with the Italian version offering far more technical details regarding their flours.

So let’s start by explaining what the most frequently used Italian words for 00 flour mean.

  • Italian for “flour” is “farina.”
  • The name of the company that makes the flour is Antimo Caputo.
  • The term “Molino Caputo” refers to the name of the mill that Caputo employs and meaning “Mill.”
  • Antico Molino: Since the word “Antico” in Italian means “old,” this term refers to the “old mill” that Caputo employs to grind its flour.
  • Di Grano Tenero: In other words “the flour is made of delicate grains.
  • Tipo 00: This is short for “type 00.
  • The Mulino of Naples “The Naples Mill. More so than anything else, this is a slogan.
  • Panificazione: Literally translated “but it particularly relates to the W index value.
  • Elasticity: The gluten’s elasticity
  • a proteine: a protein

Different Kinds Of Caputo 00 Flours

Caputo 00 flour comes in so many varieties that it can be overwhelming to know where to start. But since the majority of people have access to their products in some way, let’s just start with the ones that are most prevalent on Amazon.

While each of these flours has its applications, for the majority of individuals I advise utilizing Caputo’s 00 Chef’s Flour. The combination of this flour’s high protein content and high W index rating will result in a soft pizza crust that can withstand prolonged fermentation times. This dough works particularly well for no-knead, very hydrated doughs that will thereafter spend a few days in the refrigerator doing cold fermentation.

Additionally, Caputo 00 Chef’s flour is readily accessible on Amazon, which is a significant benefit for people who live in remote areas where 00 flour is difficult to find.