Mulino CaputoPizzeria
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.
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% |
Community Ratings
14Best results at 60% hydration
Based on 14 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. 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.
pizza, neapolitan, professional, type-00, benchmark, avpn-approved