The new 100% GRANI ITALIANI CAPUTO flour is the result of a work carried out in several hands with SOUTH ITALY FARMERS - to select the GRAIN. This ‘00’ flour helps dough to get a great hydration and good elasticity - use it to make traditional Neapolitan pizzas with a light, bubbly crust. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Give it a try in one of our selected recipes linked below or head to our 'Recipe s' page for more inspiration. Now the most popular brand of ‘00’ flour in Italy and America, Caputo is now run by Carmine's grandsons Eugenio and Carmine and grand nephew Antimo who have maintained long-standing relationships with wheat suppliers around the world as well as the reputation of the company for 89 years of excellence. Whether you are in retail, food service, wholesale, export, or third-party handling and storage – our expertise and superior standards make us the supplier of choice for all your culinary demands.

We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. If you have already tried making pizza at home and haven’t had much success, we think that switching to this flour will make all the difference!

Since our founding in 1924, three generations of the Caputo family have produced flour in accordance with the ancient Neopolitan art of baking. Thanks to the Caputo's Method which consists in selecting and mixing only the best wheat, following a slow grinding process, they can obtain supreme quality flours by preserving the starch, the organoleptic properties and most of all the authenticity of the flavour.

The technical information, ingredients sheet, nutritional table are attached to the published object.

Caputo Pizzeria is internationally recognised as the best pizza flour in the world and it is trusted by 80% of pizza chefs in Naples.Italy 's leading miller has been producing flour in Naples for professional chefs since 1924 with Caputo famously being the flour of choice for master pizzaiolas throughout Naples and beyond. It recommended 00 flour, I had read that the Caputo Blue flour is for pizza ovens and the Red flour is for home use/standard oven. If you do need accurate ingredient information you should contact the manufacturer, whose contact details will appear on the packaging or label. Its elastic gluten and soft starch help doughs to get a great hydration and achieve the perfect rise.