Caputo Flour: the Complete Guide

21 February 2018 || Bread, Cooking tips, Uncategorised

The importance of high quality flour when used in Italian cooking, specifically pizza making, is something that cannot be underestimated. For many, however, knowing what flour to use remains a mystery. After all, how many types can there really be? As one of our most commonly asked questions, therefore, we thought we’d compile a blog post on our guide to Caputo Flour. The only flour you’ll need to create delicious pizzas, pastas and pastries.

Known as the ‘gold standard’ of Italian flour, Caputo wheat flour is internationally recognised as the best pizza flour in the world. Produced in Naples since 1924, the company was founded by Carmine Caputo, who on his return to Italy from the US set up a pasta factory and flour mill in Capua. Now into its third generation, Caputo continue to produce this sought after flour, which is used in an impressive 80% of pizzerias in Naples.

Additive free and 100% natural, Caputo flour is a key staple to your kitchen cupboard. Below, you’ll find a round-up of the different Caputo flours that Vorrei stock, including handy tips on what each flour should be used for.

So, put those takeaway pizza menus back in the draw, and read on. You’ll be tossing pizza like an Italian in no time.

Caputo Blue ’00’ Pizzeria Flour

Best for: thick crust pizzas

This is flour with strong, elastic gluten, ideal for dough that requires a long fermentation. Light with a perfect rising it is great for making a thicker crust Neapolitan type pizza with a thin middle and thicker edge.

The ’00’ of the name refers to how finely the wheat flour has been ground, and overall texture. This Caputo Pizzeria Flour is particularly fine: the roughest graded at ‘1’.

Alt="Vorrei Italian Caputo Pizzeria Flour"

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Caputo Red 00 Flour

Best for: thin crust pizzas/general baking

Caputo Red flour is ideal for those looking to cook a thinner crust pizza. With a little more gluten and protein in it than the Blue Caputo Pizza flour, it provides a little more elasticity to the dough and is ideal for slow rises. This is also a good general 00 flour which can be used for bread, cakes and sauces too.

Alt+"vorrei italian caputo red flour"

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Caputo Pasta & Gnocchi Flour

Caputo flour isn’t just for pizza, and for pasta lovers, the Caputo Pasta and Gnocchi flour is another store cupboard essential. Another ’00’ grade, this wheat flour creates a light dough that produces fluffy gnocchi, and is ideal for making all types of pasta from tagliatelle through to ravioli.

caputo flour for pasta and gnocchi

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Recipe idea: Nonna Giulia’s Gnocchi Recipe

Caputo Semola Flour

Caputo’s semolina re-ground (‘rimacinata’) durum wheat flour has been milled twice to produce a finer flour than most semolinas.

Semolina flour is made from a rougher variety of wheat and has a distinctive yellow colour. As it is a coarse flour it is considered to be healthier than fine white flour Semolina contains more carbohydrates, proteins and fibre than white flour which is rich in simple carbs but without fibre and protein.

Semolina flour is recommended for certain traditional homemade pastas and breads adding structure and bite, and wherever the yellow colour, special texture and flavour of semolina are desired.

Alt="Vorrei italian semola flour"

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Caputo Gluten Free Flour

If you’re looking to make a gluten free pizza, then you’re in luck! Caputo also offer a gluten free alternative to their traditional ’00’ wheat flour. Carefully crafted after years of research, this gluten free alternative is equally delicious and can be used to make pizza, bread, pasta and other baked goods.

caputo flour gluten free

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Recipe idea: Gluten Free Maccheroncini all Casanova

So, there you have our complete guide to Caputo flour! If you’re looking to make a homemade pizza, pasta or bread, make sure you stock up on Caputo’s finest.

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