Pizzeria
Antimo Caputo
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.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 25°C
TestedClassic Neapolitan fermentation window. The 'blue bag' benchmark for AVPN-style pizza.
Community Ratings
6Best results at 60% hydration
Based on 6 community bakes
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
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Best For
Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Falling Number | 350ms |
Antimo 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 56% 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 8–24 hours at room temp (25°C). Classic Neapolitan fermentation window. The 'blue bag' benchmark for AVPN-style pizza.
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