Saccorosso (Cuoco)
Antimo Caputo
The "sister" to Pizzeria with slightly higher protein (13% vs 12.5%). the iconic "red bag" from Mulino Caputo. With W300-320 strength and 13% protein, it's specifically designed for long fermentation doughs where balanced extensibility, strength, and elasticity are essential. The soft starch promotes excellent hydration and produces light, airy doughs with perfect rise. Ideal for home ovens (260-315°C / 500-600°F) where longer bake times benefit from its superior gluten structure. Creates high, soft, flavorful cornicione. Previously sold as "Cuoco" (Chef's flour) – same product, professional packaging.
Optimal hydration: 56% – 64%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 12-48 hoursat 22°C
OfficialW300-320. Caputo describes as flour for long fermentation. 12h bulk minimum, community reports up to 48h warm.
Community Ratings
4Best results at 65% hydration
Based on 4 community bakes
Comments
3Solid upgrade from blue bag. Handles long ferments like a champ
made a 72h cold ferment dough for my daughters birthday party last month. honestly the best pizza ive ever made at home. the crust had that crispy-chewy thing going on... im never going back to same-day dough
48h cold ferment at 63% hydration and this flour is untouchable. Way better structure than Pizzeria for anything over 24h. dont even bother with short ferments tho
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Best For
Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Antimo Caputo Saccorosso (Cuoco) is a type 00 flour, W310 strength, 13% protein, a P/L ratio of 0.55, a recommended hydration range of 56–64%, and 58% absorption. The "sister" to Pizzeria with slightly higher protein (13% vs 12.5%). the iconic "red bag" from Mulino Caputo. With W300-320 strength and 13% protein, it's specifically designed for long fermentation doughs where balanced extensibility, strength, and elasticity are essential. The soft starch promotes excellent hydration and produces light, airy doughs with perfect rise. Ideal for home ovens (260-315°C / 500-600°F) where longer bake times benefit from its superior gluten structure. Creates high, soft, flavorful cornicione. Previously sold as "Cuoco" (Chef's flour) – same product, professional packaging. It ferments best over 12–48 hours at room temp (22°C). W300-320. Caputo describes as flour for long fermentation. 12h bulk minimum, community reports up to 48h warm.