Mulino CaputoPizzeria
The benchmark Neapolitan pizza flour. Medium-high W strength (260-280) makes it forgiving for home bakers while delivering authentic leopard-spotted cornicione. Excellent extensibility and a slightly sweet flavor. The 'blue bag' standard that professional pizzerias worldwide measure against.
Comments
4overrated imo
W270, not the strongest flour but thats the point. if you want longer ferments mix it 70/30 with Manitoba Oro and youve got W320 basically. I do this for 48h cold retard and its perfect
62% hydration 24h cold ferment. Works every single time
best 00 flour you can get at a normal price. dont overthink it
Technical Specifications
Absorption | 59% |
Ash Content | 0.55% |
Falling Number | 350s |
Community Ratings
12Best results at 60% hydration
Based on 12 community bakes
Mulino Caputo Pizzeria is a type 00 flour, W270 strength, 12.5% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 59% absorption. The benchmark Neapolitan pizza flour. Medium-high W strength (260-280) makes it forgiving for home bakers while delivering authentic leopard-spotted cornicione. Excellent extensibility and a slightly sweet flavor. The 'blue bag' standard that professional pizzerias worldwide measure against. It ferments best over 6–14 hours at room temp (22°C). Classic Neapolitan fermentation window. The 'blue bag' benchmark for AVPN-style pizza.
pizza, neapolitan, professional, type-00, benchmark, avpn-approved