Find Your Flour: When to Use Different Caputo Flours and Why

With a large variety of flours to choose from, it is easy be overwhelmed when trying to determine which one makes the most sense for what you're trying to execute. While there is a quiz you can take to see which flour works best for your recipes, part of the fun is understanding the science behind cooking, baking, the fermentation process, the hydration of a dough, and what leads you to achieve the results you’re looking for. Below, we’ve cultivated a cheat sheet that even the top chefs and pizzaioli can learn something new from. Let's get started!

"00" Pizzeria Flour

Pizzeria Bag
Everyone knows Pizzeria as “the blue bag,” or “Caputo blue,” and as the ideal flour for a perfect Neapolitan pizza. But what makes this flour the traditional, go-to flour by maestri pizzaioli worldwide? The flour’s elastic, resistant gluten and high-quality protein (12.5%) has the capability to produce a crispy crust and chewy, soft center when cooked at high temperatures. This flour is designed to be baked in wood fired, gas, or electric ovens at high temperatures (700F+) for no longer than 60-120 seconds.

"00" Saccorosso Flour

Saccorosso BagSaccorosso, or “Caputo red” or “the red bag,” is often seen as the “sister” flour to Pizzeria. While they are similar, Saccorosso has a slightly higher protein percentage at 13% compared to 12.5%, which is ideal for a longer rise and higher hydrations. In fact, pizzaioli in Naples used to use Pizzeria flour in the winter and Saccorosso in the summer, because without refrigeration available, the Saccorosso would better absorb some of the moisture and humidity in the air thanks to its extra bit of strength. It’s also the perfect choice for certain pastries like baba rum and specialty breads.

"0" Aria

Aria Bag“0” Aria is the newest flour in the Caputo collection, and it is also one of their most unique flours yet. Formulated with a blend of “0” wheat flour and pasta madre (mother sourdough), it is ideal for Pinsa, Pizza in Teglia, and Pizza in Pala. The pasta madre is a dried inactive mother sourdough made solely by combining water and soft wheat flour type “0”, an ancient recipe that gives the dough an airiness, fragrance, and crispiness. Aria also makes the dough capable of starting the fermentation of doughs for bakery and pastry shops.

"0" Nuvola Super

Nuvola Super BagAnother unique flour by Caputo is their “0” Nuvola Super which contains “pre-fermented wheat.” This made-up term from Caputo refers to the notion that some wheat was harvested later as if it started fermenting with a naturally higher enzyme count. Created for doughs made using a pre-ferment such as a Biga or Poolish, with Nuvola Super, you’re able to achieve more complex flavors, handle higher hydrations, and withstand longer fermentation. It’s a favorite for Roman style pizza, Contemporary Neapolitan, Focaccias, and other, light, airy, doughs, like cornetti!

"00" Americana

Americana Bag

How did Americana GET the name Americana? It was developed in Italy with the best pizza makers from the USA. With high protein and the addition of natural wheat malt, which allows for caramelization at lower temperatures, it is ideal for artisan pizzas and breads that are made at oven temps ranging from 500-700 degrees.


“00” Americana Super

Americana Super Bag
“00” Americana Super is your go to flour for doughs with a long rise, cold fermentation baked at oven temperatures ranging from 500-700 degrees. The highest gluten Caputo Flour at 15.25%, it still retains some softness and airiness while making New York, Detroit, Sicilian, and other classic American styles of pizza for the perfect bite and flavor.


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