Mulino CaputoSaccorosso (Cuoco)
The red bag from Mulino Caputo, and the flour most pizzerias reach for when the schedule runs long. Caputo publishes type 00, 13% protein, W 300 to 320 and P/L 0.50 to 0.60, and describes its gluten as balanced between extensibility, strength and elasticity. What Caputo actually recommends it for is long rests and prolonged refrigerated fermentation, in pizzerias, leavened pastry and professional kitchens. At W 310 it will hold a 48 to 72 hour cold ferment where Pizzeria at W 270 is already tiring. A note on names, because the internet disagrees with itself here. The current professional line is Saccorosso, in 5, 15 and 25 kg. Cuoco and Pizza Chef Rosso are older and retail labels whose dated Caputo sheets publish the same bands. Matching published numbers are good evidence of a shared recipe and are not proof of an identical blend, and Caputo has never published a rename, so treat them as the same family rather than as confirmed to be the same flour. Two claims you will see repeated that Caputo does not make: that it is the "summer" flour to Pizzeria's winter, and that it is aimed at home ovens around 260 to 315C. Both trace to third-party writing. The seasonal pairing describes how pizzerias worked before reliable refrigeration, not a difference between the two bags today.
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
Technical Specifications
Absorption | 60% |
Ash Content | 0.55% |
Community Ratings
6Best results at 65% hydration
Based on 6 community bakes
Mulino Caputo Saccorosso (Cuoco) is a type 00 flour, W310 strength, 13% protein, a P/L ratio of 0.55, a recommended hydration range of 65–69%, and 60% absorption. The red bag from Mulino Caputo, and the flour most pizzerias reach for when the schedule runs long. Caputo publishes type 00, 13% protein, W 300 to 320 and P/L 0.50 to 0.60, and describes its gluten as balanced between extensibility, strength and elasticity. What Caputo actually recommends it for is long rests and prolonged refrigerated fermentation, in pizzerias, leavened pastry and professional kitchens. At W 310 it will hold a 48 to 72 hour cold ferment where Pizzeria at W 270 is already tiring. A note on names, because the internet disagrees with itself here. The current professional line is Saccorosso, in 5, 15 and 25 kg. Cuoco and Pizza Chef Rosso are older and retail labels whose dated Caputo sheets publish the same bands. Matching published numbers are good evidence of a shared recipe and are not proof of an identical blend, and Caputo has never published a rename, so treat them as the same family rather than as confirmed to be the same flour. Two claims you will see repeated that Caputo does not make: that it is the "summer" flour to Pizzeria's winter, and that it is aimed at home ovens around 260 to 315C. Both trace to third-party writing. The seasonal pairing describes how pizzerias worked before reliable refrigeration, not a difference between the two bags today. It ferments best over 4.6–14.9 hours at room temp (22°C). W300-320. Caputo describes as flour for long fermentation. 12h bulk minimum, community reports up to 48h warm.