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A bag of Mulino Caputo Tipo 00 Pizzeria Flour with a blue and white design, featuring an image of a pizza on the front.
A bag of Mulino Caputo Tipo 00 Pizzeria Flour with a blue and white design, featuring an image of a pizza on the front.
A hand holds a thick slice of artisanal flatbread pizza topped with red tomato sauce, melted white cheese, and fresh basil leaves above a wooden cutting board with a whole pizza in the background.
A hand pours the dark red sauce over a freshly baked pepperoni pizza on a white plate, set against a warm stone fireplace with visible flames.
Several smooth, flour-dusted dough balls rest on a dark, flour-sprinkled surface.
Two braided loaves of sesame seed bread, likely challah or matzo, resting on a white cloth.
A round pizza on a white plate, topped with fresh arugula leaves, melted cheese, and a large dollop of white mozzarella or burrata cheese, photographed from above on a gray stone-like surface.
A Nutrition Facts label for a 1/4 cup serving size, showing 100 calories with detailed macronutrient and micronutrient content including fat, cholesterol, sodium, carbohydrates, sugars, and protein.

CAPUTO 00 Pizzeria Flour – For Pizza & Focaccia

Caputo

$16.00

Milled in Naples, Italy, Caputo 00 Pizzeria Flour is a professional Italian flour developed primarily for pizza dough. Trusted by pizzaioli around the world, it is suitable for Neapolitan, New York-style, pan and other pizzas baked in wood-fired, gas or electric ovens, including conventional home ovens.

With 12.5% protein and a strength rating of W 260–280, it develops elastic, resilient gluten for smooth, workable dough and a crust with a balanced combination of chewiness and crispness. While specially formulated for pizza, it can also be used for focaccia, ciabatta and other lean Italian-style breads that benefit from strong gluten development and good hydration.

Its finely milled Tipo 00 texture and balanced strength make it suitable for medium-to-long fermentation doughs, depending on the recipe, yeast level and fermentation temperature. It is an excellent choice for professional pizzerias and home bakers seeking reliable structure, workability and consistent results.

Key Features:

  • Italian Tipo 00 soft wheat flour
  • Developed for traditional Neapolitan pizza
  • Protein: 12.5%
  • Flour strength: W 260–280
  • Elasticity: P/L 0.50–0.60
  • Suitable for wood-fired, gas and electric pizza ovens
  • Produces a light crust with balanced chewiness and crispness
  • All natural and non-GMO
  • Product of Italy

Yield Guide:

A 2.5 kg package can make approximately 15 twelve-inch pizzas, depending on the recipe and dough-ball weight.


Gusta Supplies has expanded into an online heaven of specialty ingredients and tools from its humble beginning as a convenient shop for students attending classes at Gusta Cooking Studio. We hope you enjoy shopping here as much as our students do.

Inventory Last Updated: Aug 03, 2026

Customer Reviews

Based on 4 reviews
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k
kai

repackaged but is the authentic caputo, pretty sure this is one of the best prices in markham area

k
kai
Good service and product

Great flour for neapolitan pizza, repackage. and cheaper than other places! used in a ooni koda 16 and got great results

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L
Lisa Caira-Balsam
Great product

Purchased this for baking pizza in an Ooni propane oven. Pizza crust was crispy and chewy. This flour perfected my Napoletana pizza. Definitely will be purchasing this again.

Thanks for your great service.

J
Jamie Fine
Best pizza flour for gas/wood oven

Great flour for making pizza in a proper pizza oven. Makes crispy and chewy crust, very airy and light. Cooked at around 420C with 70% hydration.

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