Antimo Caputo Cuoco / Chef's Flour (Red) 00
Antimo Caputo
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A stronger 00 flour than Caputo's blue Pizzeria bag, sold as Cuoco in Italy and Chef's Flour in the US, suited to the lower heat of a home oven.
About the Antimo Caputo Cuoco / Chef's Flour (Red) 00
Caputo Cuoco, sold as Chef's Flour (the red bag) in the US, is the stronger sibling of the blue Pizzeria bag: about 13% protein and roughly W310. That extra strength lets it hold a longer, more forgiving rise, which suits the lower heat and slower bake of a home oven.
It handles 24 to 48 hours cold or 12 to 24 hours at room temperature at 58 to 68% hydration, and stretches to New York as well as Neapolitan. If you cook in a home oven rather than an 850F pizza oven, or you like long cold ferments, red is often the better choice over blue.
Specifications
Strengths
- Stronger W310 holds long, forgiving cold ferments
- Suits home-oven heat as well as high-heat ovens
- Works for both Neapolitan and New York doughs
Watch for
- Slightly less classic than blue for hot-oven Neapolitan
- Can be tight in short same-day doughs
- Higher strength wants a touch more hydration and time
Common questions
Should I use Caputo Cuoco or Pizzeria?
Use Cuoco (red) if you cook in a home oven or ferment your dough for two or more days, because its W310 strength tolerates longer rises and lower heat. Use Pizzeria (blue) for a hot wood or gas oven and a shorter same-day rise. Both are excellent; the difference is strength versus time.
Can Caputo Cuoco be used for New York pizza?
Yes. At about 13% protein it has enough gluten strength to hold a wide New York slice, especially with a one to two day cold ferment. It bridges Neapolitan and New York better than the softer blue Pizzeria bag.
