Caputo Pizzeria Type 00 1 kg Pizza Flour

Caputo Pizza Flour Tipo 00 1 kg

Caputo Pizza Flour Tipo "00" is a premium Italian wheat flour developed for making traditional Neapolitan pizza. The flour is extra fine-ground, with an almost powdery consistency, which makes it easy to work with and provides a smooth and elastic dough.

With a protein content of approx. 12.5%, you get a dough that is both strong and pliable, while also rising well and developing an airy structure. The result is a pizza crust with a light, soft crumb and a crispy crust, exactly as authentic Italian pizza should be.

This flour is particularly well suited for doughs with good hydration and longer proofing times, which provides more flavor and better texture. It is developed for both professional pizza makers and home bakers who want authentic results.

Caputo is known as one of the world's leading producers of pizza flour, and this flour is used by pizzaiolos worldwide.

Taste and characteristics

• Extra fine-ground tipo "00"
• Approx. 12.5% protein for good elasticity
• Gives an airy and light pizza crust
• Ideal for well-hydrated doughs
• Perfect for long proofing times

Areas of use

• Classic Neapolitan pizza
• Homemade pizza in a stone oven or regular oven
• Pizza dough with long proofing
• Can also be used for other light baked goods

Recommended proofing

• 2 hours rest time at room temperature
• 24 hours proofing in the refrigerator
• Take out of the refrigerator 3 hours before use
  

Recipe for Neapolitan Pizza

Make authentic Neapolitan pizza at home with an airy cornicione, soft base, and classic high-temperature baking. This recipe yields 6 pizzas of approx. 30 cm.

Ingredients

• 1 kg Caputo "00" Pizzeria flour
• 640 g water
• 30 g salt
• 3.5 g Caputo Lievito dry yeast or 1.5 g instant yeast
• Caputo Semola for dusting

Equipment

• Stand mixer with dough hook
• Pizza oven or other very hot oven
• Pizza peel

Instructions:

1. Mix flour and yeast

Place flour and yeast in the mixing bowl and run on low speed for approx. 2 minutes.

2. Add water

Pour in the water and knead for another approx. 5 minutes.

3. Add salt

Add the salt and knead for another 10–12 minutes, until the dough is smooth, pliable, and well combined.

4. Let the dough rest

Remove the dough from the bowl and let it rest for 30 minutes.

5. Divide the dough

Divide the dough into 6 portions of approx. 270 g. Roll them into tight dough balls and place them in a dough box or airtight container.

6. Proofing at room temperature

Let the dough balls stand at room temperature for 1 hour.

7. Cold proofing

Place the dough in the refrigerator for 24 hours.

8. Prepare for baking

Take the dough out of the refrigerator 3–4 hours before use, so it can come to temperature.

9. Preheat the oven

Turn on the pizza oven approx. 1 hour before baking. For the best Neapolitan result, the oven should be as hot as possible, preferably around 480 °C or more.

10. Stretch the pizza

Sprinkle some Caputo Semola on the counter and gently stretch the dough by hand. Add desired toppings.

11. Bake the pizza

Transfer the pizza to the pizza peel and place it in the oven. Rotate the pizza approximately every 20 seconds to prevent the crust from burning.

Baking time is usually 90–120 seconds, depending on oven temperature.

12. Serve immediately

• When the pizza is finished baking, serve it immediately for the best possible result.
• Tips for best results
• Use your hands, not a rolling pin, when stretching the pizza.
• Caputo Semola makes stretching easier and helps the dough not stick to the counter.
• The higher the temperature, the closer you get to authentic Neapolitan pizza.
• A simple topping often gives the best result.

Product Information Sheet