Caputo Cuoco Tipo 00 – strong pizza flour for longer fermentation
Caputo Cuoco Tipo 00 is a strong wheat flour for elastic and resilient doughs. With its higher flour strength, it is particularly suitable for pizza with longer fermentation and for applications where the dough needs to remain stable over a longer period.
Technical Specifications
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Flour type: Tipo 00
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Protein: 13%
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W-value: 300–320
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P/L: 0.50–0.60
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Content: 1 kg
You can find other varieties in our Caputo collection. For classic Pizza Napoletana with slightly lower flour strength, Caputo Pizzeria Tipo 00 is the right choice.
Frequently asked questions about Caputo Cuoco
What is Caputo Cuoco suitable for?
Cuoco is particularly suitable for pizza and doughs that require longer fermentation and a stable gluten structure.
How strong is Caputo Cuoco?
The flour has a W-value of 300–320, making it stronger than Caputo Pizzeria with a W-value of 260–280.
Is Caputo Cuoco a Tipo 00 flour?
Yes. Cuoco is an Italian Tipo 00 wheat flour.
What is the difference between Cuoco and Pizzeria?
Cuoco is stronger and designed for longer fermentation times. Pizzeria is tailored for classic Pizza Napoletana and lighter pizza doughs.
