When it comes to making Neapolitan-style pizza, Caputo Pizzeria is the gold standard. This tipo “00” flour is high in protein and ideal for making slow-rise pizza dough that will be baked at high temperatures in a wood fired or gas oven. 

Caputo Pizzeria is the flour of choice for pizzaioli in Naples because of the light, airy cornicione this flour produces, and the deep flavor that results from the long fermentation process.

This flour is perfect for classic Neapolitan-style dough, producing a light, soft, perfectly risen crust with a hearty flavor profile. It also works well in doughs requiring a high protein flour.

12.5% protein

Give it a try in one of our selected recipes linked below or head to our ‘Recipes’ page for more inspiration.

Suggested Recipes

• Classic Pizza Dough
• Biga Style
• Sourdough Pizza Dough