Caputo Cuoco Chef Type 00 1 kg Wheat Flour

Caputo Wheat Flour Tipo 00 Cuoco Chef 1 kg

Caputo Tipo “00” Cuoco is a premium wheat flour from the renowned Italian mill Antico Molino Caputo. This flour is specially developed for those who want to make authentic Italian pizza, Focaccia, and Ciabatta with perfect texture and flavor.

The flour is finely ground tipo "00," the finest classification of wheat flour in Italy. Its powdery structure creates a pliable and easy-to-work dough, while the high protein content of approximately 13% provides good elasticity and strength.

Cuoco is a so-called “rinforzato” (reinforced) flour, which means it is extra robust and can withstand long proofing times and high temperatures. This makes it ideal for pizza baked in a stone oven or at high heat, but it also works very well in a regular oven.

The result is a dough that is easy to work with, rises well, and yields an airy, flavorful, and light pizza crust with good structure.

Caputo is known worldwide for its quality and is used by professional pizza makers and home cooks who want the best raw materials.

Taste and characteristics

• Finely ground tipo "00" with a powdery consistency
• Approx. 13% protein for strong and elastic dough
• Yields an airy, flavorful, and light pizza crust
• Withstands high heat and long proofing times
• Consistent and stable quality

Uses

• Pizza (Neapolitan and classic)
• Focaccia
• Ciabatta
• Bread and other baked goods with an airy structure

New York Style Pizza Recipe at Home

This recipe gives you classic New York-style pizza with a thin crust, good structure, and a crispy bottom. The recipe yields 6 pizzas of approx. 30 cm.

Ingredients

For the dough

• 1 kg Caputo “00” Cuoco
• 600 g water
• 8 g Caputo Lievito dry yeast
• 25 g honey
• 25 g salt
• 20 g extra virgin olive oil
• Caputo Semola for dusting

Topping per pizza

• 150 g crushed tomatoes
• 20 g parmesan
• 150 g mozzarella
• Any other desired toppings

Equipment

• Stand mixer with dough hook
• Pizza stone, baking steel, or baking sheet
• Pizza peel if using stone or steel
• Baking paper if using a baking sheet
  

Instructions

1. Mix flour and yeast

Place Caputo “00” Cuoco and yeast in the mixing bowl. Run on medium-low speed for approximately 2 minutes.

2. Add water and honey

Dissolve the honey in the water and pour into the mixing bowl. Knead for another 3 minutes.

3. Add salt

Once the water is well incorporated into the dough, add the salt and knead for another 2–3 minutes.

4. Add olive oil

Pour in the olive oil and knead for another 2–3 minutes, until the dough is well combined and pliable.

5. Let the dough rest

Leave the dough in the mixing bowl. Cover and let it rest for 1 hour.

6. Divide the dough

Take the dough out of the bowl and divide it into pieces of approximately 280 g. Form each piece into a smooth and round dough ball.

7. First proofing

Place the dough balls in a dough box or airtight container. Let them sit at room temperature for 2 hours.

8. Cold proofing

Place the dough in the refrigerator overnight.

9. Take out the dough well in advance

Take the dough out of the refrigerator 4–5 hours before use, so it can temper and become easier to roll out.

10. Preheat the oven

Place the pizza stone, baking steel, or baking sheet in the oven and preheat to the highest temperature, preferably around 285 °C, for at least 30–40 minutes.

How to top and bake the pizza

If using a pizza stone or baking steel

• Sprinkle a little Caputo Semola on the counter and stretch out the dough. Add tomato sauce, but leave a border of approximately 1–1.5 cm. Add parmesan, mozzarella, and desired toppings.
• If using fresh mozzarella, add it during the last 2 minutes of baking time.
• Transfer the pizza to the pizza peel and into the oven.
• If using a baking sheet
• Place baking paper on the counter and sprinkle with semola. Stretch the dough onto the paper. Take out the hot tray and place the dough on top. Top the pizza directly on the tray.

Baking time

Bake the pizza for 5–7 minutes, until golden and crispy.

When using fresh mozzarella, add the cheese towards the end of the baking time.

Before serving

Let the pizza rest for 2–3 minutes before serving.

Tips for best results

• Baking steel or pizza stone gives the best crust
• Semola makes rolling out easier
• Don't use too much topping
• Perfect for large slices with good structure

Product information sheet