Caputo Flour Differences: All Varieties of Caputo 00 Pizza Flour Explained
If you’ve ever made pizza dough, you’ve probably heard about Caputo brand flour out of Naples, Italy. Caputo is one of the most famous Italian flour mills in the world, known for their finely milled 00 pizza flour that’s perfect for making Neapolitan pizza. Here at My House of Pizza, we love using Caputo brand flour because it has the optimal amount of protein for gluten development and the best flavor for making high quality homemade pizza.
But it’s not as simple as going out and buying a bag of Caputo flour, because there are so many different varieties to choose from. From “Pizzeria” to “Manitoba”, Tipo 0 to Tipo 00, each variety of Caputo flour has its own strengths and weaknesses, and which one is best for you isn’t always obvious just by looking at the label. So, what are the differences between Caputo flour types?
For most people, Caputo Cuoco Flour (or Chef’s Flour in English) or Caputo Pizzeria flour will work just fine for a strong dough with a light texture, especially if you’re using it to make pizza.
These two varieties (commonly referred to as “Caputo red flour” and “Caputo Blue flour” due to their packaging) are readily available on Amazon and even in some specialty food stores. Here are some of the most common Caputo flour types:
Differences Between Caputo Tipo 0 and Tipo 00 Flour
Caputo Tipo 0 and Tipo 00 wheat flour both have distinct characteristics that set them apart, primarily in their milling process and end-use. Tipo 00 flour is the most finely milled variety, resulting in a super fine texture. This fine texture makes it an excellent choice for delicate pastries and thin-crust pizzas, like the classic Neapolitan style. Its high refinement allows it to create a very smooth and elastic dough, ideal for dishes where a tender bite is key.
On the other hand, Tipo 0 flour is slightly coarser than Tipo 00. It’s still finer than many standard flours, but this slight coarseness gives it a bit more structure. This makes Tipo 0 more versatile for a broader range of baked goods. It’s often the go-to for bread, pasta, and some types of pizza that require a heartier, more robust dough. In summary, while Tipo 00 is your pick for delicate, light creations, Tipo 0 steps in when you need a sturdier, yet still refined, flour for your baking adventures.
Caputo Tipo “00” Flours:
- Caputo 00 Chef’s Flour
- Caputo 00 Pastry Flour
- Caputo 00 Pizzeria Flour
- Caputo Classica 00 Flour
- Caputo Pizza A Metro 00 Flour
Caputo Tipo “0” Flour:
- Caputo Manitoba 0 Flour
Why Antimo Caputo Pizza Flour Is Considered Among the Best For Pizza
Antimo Caputo 00 flour is often seen as the go-to for pizza dough, more so than many other brands. It’s not just about being finely milled, though that’s a big part of it. This texture, which Caputo is internationally known for, is key for that smooth, elastic Neapolitan pizza dough we all love so much. You get this ideal thin crust with a nice airy edge, which isn’t always the case with other flours.
Then there’s the protein content. Caputo strikes a balance that’s just right for gluten development. You get elasticity without ending up with an overly chewy crust. It’s a balance that not every brand gets right, though some premium brands come close.
Caputo is also diligent about the quality of their wheat and their blending process. They pick high-quality wheat and blend it carefully, ensuring consistency. It’s this kind of attention to detail that sets Caputo apart, making it an easy choice for home chefs and would-be pizzaiolos.
What The W Rating Means on Each Type of Caputo Flour
The W rating on Caputo flour is like a measure of its strength, specifically its ability to absorb water and develop gluten. Think of it as a way to tell how well the flour can handle fermentation and how much it can rise.
A higher W rating means the flour is stronger and can handle longer fermentation times. This is great for breads or pizzas that need a long rise to develop flavor and texture. A lower W rating means the flour is softer and better for quick recipes or delicate baked goods. It’s not about quality, but more about choosing the right tool for the job.
Now, let’s look at a reference chart for some common Caputo flours and their W ratings:
| Flour Type | W Rating |
|---|---|
| Caputo Pizzeria | W260 – 270 |
| Caputo Chef’s Flour | W260 – 270 |
| Caputo Manitoba | W360 – 380 |
| Caputo Nuvola Super | W300 – 320 |
| Caputo Nuvola | W260 – 280 |
| Caputo Americana | W360 – 380 |
| Caputo A Metro | W310 – 330 |
This chart helps in picking the right flour based on what you’re baking. For example, the Manitoba and Americana flours, with their high W rating, is great for bread and pizza crusts that that needs a strong, elastic dough, while the Chef’s Flour works well softer styles like Neapolitan and Neo-Neapolitan.
Related: All Ooni pizza oven models compared – find the best Ooni pizza oven for your budget and preferences.
Different Kinds Of Caputo 00 Flours Compared
There are so many different kinds of Caputo 00 flour that it’s difficult to know where to begin. But let’s just start with the ones that are most common on Amazon, since most people have access to their products in some form or another.
All of these flours have their uses, but for most people I recommend using Caputo’s 00 Chef’s Flour. This flour has a relatively high protein content and a strong W index rating, meaning it will produce a pizza crust that is soft but can still stand up to long fermentation periods. This is an especially good dough for highly hydrated, no-knead doughs that are following by a few days of cold-fermenting in the fridge.
Caputo 00 Chef’s flour is also widely available on Amazon which is a huge bonus for people living far away from major cities where 00 flour isn’t easily found.
Caputo 00 Pizzeria Flour
- Flour Type: 00
- Protein: 12.5%
- Shelf Life: 12 months
- “W” Index: W260/W270
- H20 Absorbability: 55-57%
The Caputo 00 “Pizzeria” line of flour is among the most popular flours for pizzerias, and for good reason.
This flour has a high protein content and a strong W index rating. This means the flour will form a dough that is strong and elastic while also holding up to long fermentation periods.
Caputo 00 Pizzeria is perfect for high temperature ovens, especially ones that reach up to 900F, which is ideal for Neapolitan style pizza. The elasticity and strength of the gluten is is what makes this one great for leaving in the fridge to cold ferment for several days.
Caputo 00 Classica Flour
- Flour Type: 00 Extra
- Protein: 11.5%
- Shelf Life: 12 months
- “W” Index: W220/W240
- H20 Absorbability: 55-57%
Caputo 00 “Classica” flour is on the weaker side of the flour spectrum due to its low protein content and W index rating. Because of this, it’s recommended by Caputo for doughs that require a shorter rising and fermentation time.
This means that “classica” flour is perfect, in my opinion, for making a pizza crust you plan on using the same day. The dough will definitely be on the weaker side and may tear if you’re not gentle with it, but it will mimic a lot of the qualities we look for in pizza doughs that have had a long rising time and/or have been cold-fermented for multiple days.
I still prefer to do the actual long-fermentation to get those hard to reproduce sourdough-like flavors. But if I was looking to create a super delicate dough in a hurry, I’d reach for this kind of flour.
Caputo Pizza A Metro 00 Flour
- Flour Type: 00
- Protein: 13.25%
- Shelf Life: 12 months
- “W” Index: W310/W330
- H20 Absorbability: 55-60%
Caputo’s 00 “Pizza a Metro” line of flour literally translates to “pizza by the meter”. This flour is very strong, with a high protein content and a strong W index rating, and will produce a dough with a lot of strength and elasticity.
This flour was specifically designed for a kind of long rectangle pizza served in Italy, particular Rome, that is priced by the meter. It’s also a good flour to use for focaccia bread, which is prepared very similarly to thicker pan shaped pizza.
Generally speaking, the longer a pizza dough ferments, the weaker the dough becomes. But because of this flour’s strength and durability, it’s perfect for long fermentation periods. This means you can cold ferment your dough using this flour for several days in the fridge without losing much in terms of strength.
Caputo 00 pizza a metro isn’t always available easily in the US, but when you see some for sale I would pick it up and save it for super fermented pizza dough.
Caputo “Cuoco” 00 Chef’s Flour
- Flour Type: 00
- Protein: 13%
- Shelf Life: 12 months
- “W” Index: W300/W320
- H20 Absorbability: 55-57%
Caputo’s 00 “Chef’s Flour” line is interesting because it falls right between the “Pizzeria” and “Pizza a Metro” lines of flour we discussed previously.
This “chef’s” flour has a relatively high protein content as well as a moderately high W index rating. This means any pizza dough you make using this flour will be fairly strong and hold up to somewhat long fermentation periods without losing too much elasticity.
In my opinion, this flour is ideal if you’re going to be fermenting your dough for more than a day or so. The “pizza a metro” flour works for this as well, but seems to be harder to come by in the United States, while this flour is readily available on Amazon.
So if you’re in the market for a flour that you can use in a no-knead recipe and then let cold ferment in the fridge for several days, this is a great choice.
The lower water absorption rate will also ensure your dough is nice and soft without have to overhydrate it with lots of water in your recipe.
Caputo Manitoba Flour
- Flour Type: Type 0
- Protein: 14.24%
- Shelf Life: 12 months
- “W” Index: W360/W380
Caputo’s Manitoba flour is strong, great for breads and tough doughs. It’s got a lot of protein, helping doughs stay together during long rising times. Perfect for when you need your dough to be tough and hold up well, like in bread making.
But if you’re wondering why a flour named after the Canadian province of Manitoba features an American flag… no one knows!
Caputo Americana Flour
- Flour Type: Type 00
- Protein: 14.25%
- Shelf Life: 12 months
- “W” Index: W360/W380
Americana flour is perfect for American-style pizzas. It’s got high protein, making the dough strong and elastic. It’s a go-to for pizzas that need a good rise and hold their shape well.
Caputo Semolina Flour
- Flour Type: Durum wheat
- flour Protein: 12.5%
- Shelf Life: 12 months
- “W” Index: W250 minimum
Caputo’s Semola flour is a durum wheat flour with a protein content of 12.5%. It’s known for being a bit tougher than your regular flour. This strength, shown in its W rating of at least 250, makes it good for breads and especially pasta. It’s got a 12-month shelf life and is a staple for anyone wanting to make authentic Italian pasta or rustic breads that need a bit of a chewier texture.
When it comes to making pizza, I love to use Caputo semolina flour as a “bench” flour to prevent the dough from sticking to my hands and the pizza peel.
Why Caputo 00 Flour is Better Than All-Purpose for Pizza
Caputo flour is just better for pizza than all-purpose. It’s super fine, which helps make the pizza dough smooth and stretchy – exactly what you want for a thin, crispy crust. Unlike all-purpose flour, it’s got the right amount of protein.
This means your dough will be just elastic enough without getting tough. Plus, it absorbs water really well, so your dough is easy to handle and turns out perfect every time. When you’re making pizza, Caputo flour makes a big difference. It’s all about getting that authentic pizza texture and taste.
Final Thoughts
Tipo 00 flour is great, it’s what I prefer to use when making pizza, but it isn’t the be-all end-all. And as you’ve seen, there is plenty of variation between different types of 00 since 00 is a category of flour and not a specific type of flour anyways.
If you’re looking for the best 00 flour for all around usage, I recommend getting one that is strong like the Caputo’s “Pizza a Metro” line or the “Chef’s Flour” line. These flours will give you a pizza dough that is strong but also perfectly suited for long fermentations that will bake into a light and airy crust.
A a rule of thumb, aim for a 00 flour that has between 11-12% protein. This will ensure your pizza dough is strong but not too chewy or bread-like compared with using a strong bread flour.
