If you’re serious about making restaurant-quality pizza at home, Caputo pizza flour is often the name you’ll hear from every pizzaiolo. Known for its fine grind, balanced gluten content, and consistent performance, Caputo 00 flours are the go-to choice for Neapolitan-style pizzas, airy Roman crusts, and even focaccia. Below you’ll find the two most popular types used by home pizza makers and professionals worldwide.
Caputo Pizzeria 00 Flour is designed for high-temperature ovens, typically baking above 800°F (430°C). With around 12.5% protein, it develops strong gluten structure, making it perfect for long fermentation doughs. Expect a light, tender crumb with the iconic Neapolitan leopard spotting when baked in wood-fired or electric pizza ovens like the Ooni Volt or Breville Pizzaiolo. We also published an article to help you understand the Caputo Pizzeria Flour W Rating and other technical specifications that will help you make the best possible dough.
Caputo Chef’s 00 Flour offers slightly more elasticity, making it a great choice for longer fermentation times and for ovens running at lower temperatures (500–750°F). With its balanced protein level (around 12%), it’s ideal for home ovens, focaccia, or even bread. Many home pizza makers choose Caputo Chefs flour for its forgiving nature and consistent rise, even if you’re new to long fermentation.
Caputo Blue vs Red – break down protein, elasticity, and baking performance between these iconic flours.
Caputo Flour Protein Content Explained – learn how Caputo’s different protein percentages affect gluten development, fermentation times, and crust chewiness.
Best 00 Flour for Pizza – a complete guide comparing Caputo, Polselli, and other Italian 00 flours for Neapolitan, New York-style, and Roman pizza.
Polselli vs Caputo: Which One Wins? – an in-depth comparison for pizza makers who want to experiment beyond Caputo.
If you’re just starting out, Chef’s 00 Flour is a forgiving, versatile option that works great in standard home ovens. But if you own a high-heat oven and crave that light, blistered Neapolitan crust, go with Pizzeria 00 Flour—it’s the flour used in some of Naples’ best pizzerias.
Whichever you choose, using Caputo pizza flour will instantly level up your dough’s texture, elasticity, and flavor.
