Pandough
Pizzeria
VERACE PIZZA NAPOLETANA • APPROVED • VERACE PIZZA NAPOLETANA • APPROVED •
AVPN

Mulino Caputo Pizzeria

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Tipo 00 Neapolitan pizza flour from Mulino Caputo (Naples). W 260-280, P/L 0.50-0.60, 12.5% protein. Built for classic Neapolitan doughs and medium fermentation (about 8-12 h). The retail blue bag; Saccorosso is the stronger professional sister.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 9 h at 22°C, inside a 6–14 h window. In the fridge at 4°C, it holds 8–46 h.
  • Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Tipo 00 Neapolitan pizza flour from Mulino Caputo (Naples). W 260-280, P/L 0.50-0.60, 12.5% protein. Built for classic Neapolitan doughs and medium fermentation (about 8-12 h). The retail blue bag; Saccorosso is the stronger professional sister.

Mulino Caputo Pizzeria fermentation range

The catalog window for Mulino Caputo Pizzeria is 6–14 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

Community bakers report their best results around 20 hours of fermentation.

Pandough users most often plan about 25 hours for this flour in Traditional Napoletana, based on 424 bakes.

pizza, neapolitan, professional, type-00, benchmark, avpn-approved

Bakes with this flour

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Technical Specifications

Absorption
59%
Ash Content
0.55%

Pizzeria vs Pizza Napoletana (Rossa)

Pizza Napoletana (Rossa)
Pizza Napoletana (Rossa)
Strength
Strong · W 270Strong · W 310
P/L
0.550.60+0.05
Protein
12.5%13.5%+1.0%
Hydration
——
Maturation
6-14h 22°C4.6-14.9h 22°C0h