Caputo

Caputo – flour for pizza, fresh pasta, gnocchi and bread from Naples

Mulino Caputo has represented Neapolitan milling tradition since 1924 and develops specialised flours for pizza, bread, fresh pasta, gnocchi and other Italian doughs. Our selection includes six 1 kg products, from flour for classic Neapolitan pizza to a gluten-free blend.

Which Caputo flour should you choose?

• Caputo Pizzeria Tipo 00 – for classic Neapolitan pizza; W 260–280.
• Caputo Nuvola Tipo 0 – for focaccia, pizza in teglia and modern pizza with an airy crust; W 270–290.
• Caputo Cuoco Tipo 00 – strong flour for longer fermentation; W 300–320.
• Caputo Farina Tipo 1 – versatile flour for pizza, bread and other doughs; W 250–270.
• Caputo Pasta Fresca e Gnocchi – for homemade fresh pasta and gnocchi.
• Caputo Fioreglut Pizza e Pane – gluten-free blend for pizza, bread and focaccia.

Frequently asked questions about Caputo flour

Which Caputo flour is best for classic Neapolitan pizza?

Caputo Pizzeria Tipo 00 is specifically designed for classic Neapolitan pizza.

Which flour is best for a very airy crust?

Caputo Nuvola Tipo 0 is designed for particularly airy, well-aerated doughs.

When should you choose Caputo Cuoco?

Cuoco is stronger and especially suitable for longer fermentation.

Which Caputo flour is for fresh pasta and gnocchi?

Caputo Pasta Fresca e Gnocchi is the dedicated option for these applications.

Is Caputo Fioreglut gluten-free?

Yes. Fioreglut Pizza e Pane is a gluten-free flour blend.

Where can you buy Caputo flour in Switzerland?

You can order all of these Caputo flours online from La Bottega del Caffè in Switzerland.