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Everything you need for perfect pizza
Here you will find a carefully selected assortment of authentic pizza ingredients. From top-class Italian pizza flour to genuine San Marzano DOP tomatoes and specially developed pizza yeast. We stock several Caputo flour types adapted to different needs, whether you want classic Neapolitan pizza, airy crusts, or long-fermented dough. In addition, you will find quality products from Mutti and Strianese, among others, which give you the true taste of Italy. With the right ingredients, you lay the foundation for a pizza with a perfect base, balanced sauce, and professional results.
Pizza flour, the foundation for perfect pizza
Good pizza doesn't start with the topping; it starts with the dough. And the dough starts with the right flour.
The difference between an okay pizza and a truly good pizza often lies in the base. The perfect pizza base should be airy, elastic, and have the right balance between crispiness and chewiness. To achieve this, you need flour with properties that suit both fermentation time and water content.
Here you will find carefully selected pizza flour from Caputo, one of the world's most renowned producers of pizza flour.
What do Tipo 00 and Tipo 0 mean?
Italian flour is classified by how finely it is milled:
- Tipo 00 – very finely milled, gives pliable and elastic dough (perfect for pizza)
- Tipo 0 – slightly coarser, gives more structure and often airier crusts
For pizza, you should usually choose Tipo 00 or Tipo 0.
Flour strength (W) – the key to proper fermentation
Flour strength (W-value) indicates how strong the flour is and how long the dough can ferment.
- Low W (220–240) → shorter proving (6–24 hours)
- Medium W (260–280) → classic pizza dough (12–40 hours)
- High W (300+) → long-term fermentation (up to several days)
The higher the strength, the more water the flour can absorb – and the longer the dough can develop flavor.
Hydration – how much water can the flour tolerate?
Hydration refers to how much water you add relative to the flour:
- 60% hydration = 600 g water per 1 kg flour
- 70% hydration = 700 g water per 1 kg flour
Stronger flour tolerates higher hydration, which results in airier and juicier pizza crusts – but also a more challenging dough to work with.
Which flour should you choose?
Here's a simple guide to the types of flour we stock:
Caputo Tipo 00 Doppio zero Classica
- W: 220–240
- Best for: Classic pizza, short to medium proving
- Characteristics: Easy to work with, stable, and predictable
- Perfect starter flour for most
Caputo Tipo 00 Pizzeria
- W: 260–270
- Best for: Neapolitan pizza
- Characteristics: Gives elastic dough and a classic pizza base
- A safe choice for authentic Italian pizza
Caputo Tipo 0 Nuvola
- W: 260–280
- Best for: Airy pizza crusts (cornicione)
- Characteristics: Creates large bubbles and "cloud-light" crusts
- A favorite for modern pizza
Caputo Tipo 00 Cuoco Chef
- W: 300–320
- Best for: Long-term fermentation (up to 48+ hours)
- Characteristics: Strong flour with a more complex flavor
- Perfect when you want to take your pizza to the next level
Caputo Semola (Durum)
- Protein: approx. 13%
- Best for: Pasta and dusting pizza dough
- Characteristics: Reduces stickiness and creates a crispier base
- Often used as a supplement to pizza dough
Fermentation, flavor develops in the dough
Fermentation is where the magic happens. Over time, gluten breaks down and flavor develops.
- Short proving → mild flavor
- Long proving → deeper, more complex flavor
But beware: too long fermentation can weaken the dough.
In summary, how to choose the right pizza flour
- If you want it simple → Classica
- If you want to make authentic Neapolitan → Pizzeria
- If you want airy crusts → Nuvola
- If you want to long-ferment → Cuoco
- If you want to improve dusting → Semola
