Americana
Mulino Caputo
Developed in collaboration with top American pizza makers for NY and Neo-Neapolitan styles. High protein (14.25%) with natural wheat malt for excellent browning at lower oven temperatures (500-700°F). Additive-free blend of Italian and European wheat, slowly double-milled to maintain protein and starch integrity. Perfect for home ovens where traditional Neapolitan temps aren't achievable.
Optimal hydration: 70% – 78%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 6-21 hoursat 22°C
OfficialVery strong flour (W370). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Comments
2Completley overrated imo. Just use bread flour and save yourself the money...
Finally a Caputo flour that actually works for NY style. Higher protein means you get that chew without having to blend flours. 58-60% hydration is the sweet spot
Best For
Technical Specifications
Absorption | 62% |
Ash Content | 0.55% |
Mulino Caputo Americana is a type 00 flour, W370 strength, 14.25% protein, a P/L ratio of 0.55, a recommended hydration range of 70–78%, and 62% absorption. Developed in collaboration with top American pizza makers for NY and Neo-Neapolitan styles. High protein (14.25%) with natural wheat malt for excellent browning at lower oven temperatures (500-700°F). Additive-free blend of Italian and European wheat, slowly double-milled to maintain protein and starch integrity. Perfect for home ovens where traditional Neapolitan temps aren't achievable. It ferments best over 6.3–20.5 hours at room temp (22°C). Very strong flour (W370). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
pizza, ny-style, neo-neapolitan, type-00, home-oven, malted, high-protein