Antimo Caputo Pizzeria (Blue) 00
Antimo Caputo
OpenPizzaMap is an Amazon Associate. We earn a small commission on qualifying purchases at no extra cost to you.
A W260 to 280 soft wheat 00 flour milled in Naples and built for wood fired ovens above 800F.
About the Antimo Caputo Pizzeria (Blue) 00
Caputo Pizzeria, the blue bag, is the default flour for home Neapolitan pizza and the one most guides point you to first. It is a soft-wheat 00 milled in Naples at about 12.5% protein and roughly W270, built for the fast, hot bake of a wood or gas oven above 800F.
That strength suits an 8 to 24 hour room-temperature rise or up to 48 hours cold, at 58 to 65% hydration. It is widely stocked in both the US and EU, which is half of why it became the standard. If you are making your first Neapolitan dough, this is the safe, forgiving place to start.
Specifications
Strengths
- The proven default for home Neapolitan pizza
- Milled in Naples for high-heat ovens above 800F
- Widely stocked in both the US and EU
Watch for
- Not strong enough for very long multi-day cold ferments
- Shines above 800F, less special in a cool home oven
- Soft 00 needs a gentle hand when wet
Common questions
Is Caputo Pizzeria (blue) good for beginners?
Yes, it is the most forgiving starting flour for Neapolitan pizza. At about 12.5% protein and W270 it handles same-day and one-day rises well at 58 to 65% hydration, and it is sold almost everywhere. Its main limit is very long multi-day cold ferments, where the stronger Cuoco is a better match.
What is the difference between Caputo blue and red?
The blue Pizzeria bag is softer, around W270, tuned for hot wood and gas ovens; the red Cuoco (Chef's Flour) is stronger, around W310, so it tolerates the lower heat and longer rises of a home oven. Choose blue for a hot oven and short rise, red for longer ferments.
