Classica (Doppio Zero)
Mulino Caputo
The most versatile Caputo flour, ideal for beginners and everyday baking. Medium strength (W220-240) with easy hydration makes it forgiving and simple to work with. Ready to bake after just 30 minutes of fermentation. Perfect for light, soft doughs including pizza, bread, and pastry. Lower protein than specialty pizza flours limits hydration to 60-65% max.
Optimal hydration: 55% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-16 hoursat 22°C
OfficialFermentation window from flour profile data.
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Comments
2meh
perfect for weeknight pizza when you dont have time for a long ferment. 6h at room temp and youre good
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Best For
Pizza Classica
Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
Mulino Caputo Classica (Doppio Zero) is a type 00 flour, W230 strength, 11.5% protein, a P/L ratio of 0.55, a recommended hydration range of 55–65%, and 55% absorption. The most versatile Caputo flour, ideal for beginners and everyday baking. Medium strength (W220-240) with easy hydration makes it forgiving and simple to work with. Ready to bake after just 30 minutes of fermentation. Perfect for light, soft doughs including pizza, bread, and pastry. Lower protein than specialty pizza flours limits hydration to 60-65% max. It ferments best over 4–16 hours at room temp (22°C).
pizza, all-purpose, beginner-friendly, type-00, short-fermentation, versatile