Mulino CaputoSaccorosso (Cuoco)
Tipo 00 from Mulino Caputo, the red bag (also sold as Cuoco / Chef's Flour). W 300-320, P/L 0.50-0.60, 13% protein. Stronger than Pizzeria for longer cold fermentation and home-oven bakes that need more structure.
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
7Best results at 65% hydration
Based on 7 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. Tipo 00 from Mulino Caputo, the red bag (also sold as Cuoco / Chef's Flour). W 300-320, P/L 0.50-0.60, 13% protein. Stronger than Pizzeria for longer cold fermentation and home-oven bakes that need more structure.