Antimo Caputo 00 Pizzeria Flour — 4×1 kg bags, 12.5% protein, extra-fine mill for elastic thin-crust pizza

Harvested and milled in Naples, this Mulino Caputo 00 Pizzeria Flour comes in four 1‑kilogram (2.2 lb) bags and is formulated with 12.5% protein to deliver extensible, elastic dough ideal for traditional Neapolitan-style pizza and other thin-crust applications. The extra-fine milling and low extraction yield a silky texture and consistent hydration behavior, favored by professional pizzaioli and serious home bakers alike.

How does this flour affect dough handling and rise?

The 12.5% protein content supports good gluten development while staying more extensible than high-gluten flours, so dough stretches easily without tearing. The low extraction and extra-fine grind create predictable water absorption and a smooth dough surface for comfortable shaping and oven performance.

• Supports balanced gluten strength for stretch and elasticity
• Predictable hydration for consistent dough mixing
• Fine texture reduces tearing and improves thin-crust shaping

What results can I expect in the finished pizza or baked goods?

Expect a tender, thin crust with a light crumb and a quick oven lift when baked at high temperatures. The flour’s refinement produces delicate browning and a soft interior while maintaining enough structure for char and blistering in hot ovens.

• Thin, tender crust with defined blistering in hot ovens
• Even crumb with balanced chew and softness
• Consistent color and texture for artisan-style pies

How should I use and store these 1 kg bags for best performance?

Use the flour within a few months for peak freshness and store in a cool, dry place or refrigerate/freezer for longer shelf life. Measure by weight for accuracy, allow dough adequate bulk fermentation when following Neapolitan or artisan recipes, and adjust hydration slightly based on your environment.

• Weigh flour for reliable hydration and repeatable recipes
• Store sealed in a cool, dry area; refrigerate/freezer for extended storage
• Allow proper fermentation time for ideal texture and flavor

Is this flour suitable for other recipes besides pizza?

Yes. While optimized for pizzeria-style pizza, the fine-milled '00' flour works well for pasta, focaccia with thin base, calzones, and delicate pastries that prefer lower extraction. Adjust liquid and kneading time to suit each application.

• Excellent for fresh pasta and gnocchi with delicate texture
• Great for thin-crust focaccia and calzones
• Can be blended with higher-gluten flours for sturdier breads

Who is this for? Bakers who value authentic Italian milling, home pizzaioli seeking Neapolitan-style results, and professional kitchens that require consistent, fine-textured flour will appreciate Mulino Caputo 00 Pizzeria Flour. The 1 kg bags in original Antimo Caputo packaging make it practical for regular use, recipe testing, and easy storage while providing the milling quality expected from a Naples-based producer.