Caputo pizza flour | chef cuoco saccarosso

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From 2,18 per 1000 gram

This is an authentic Italian flower from Naples, the south of Italy. This is the basis for pizza, focaccia or bread. Depending on the bag size, there are different inscriptions on it, but each bag contains the same familiar type of red Caputo flower of type 00.

Print on the pockets:
1kg: cuoco chef
5kg: cuoco chef
25kg: saccorosso

Content: 1 or 5 or 25 kilos
Flour type: 00
Protein: 13%
Dough and gluten strength: W 300/320
Elasticity: P/L 0.50/0.60

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Caputo pizza flour chef cuoco

Mulino Caputo Di grano Tenero topi 00, or flour for bread and pizza from the Caputo brand. These well-known red bags with top quality flour come directly from Naples where the flour comes fresh from the Caputo mill. This type of flour is 00, which is a baker’s term for flour made from common wheat .

Content: 1 or 5 or 25 kilos
Flour type: 00
Protein: 13%
Dough and gluten strength: W 300/320
Elasticity: P/L 0.50/0.60

On the 1 and 5 kilo bags is written ” Chef “, on the 25 kilo bag ” Farina Saccorosso ” is written.

Type 00 is suitable for making professional pizza bases that rise chilled (+- 48 hours in the fridge). This type of flour makes the dough elastic and full of flavor. This flour has a protein value of 13% and contains a high gluten content.
We have written an extensive blog about Caputo flower, you will find all the information here.

win win win!

We are busy with cheese all week, but when we have the weekend off, we like nothing more than making pizza. That’s why I’m happy to share the authentic pizza dough recipe that we got from a professional pizza baker from Italy.
Here you will find our Caputo recipe for real Neapolitan pizza dough.

Share a photo of your pizza like other enthusiastic home bakers!
On this page we share all submitted results and recipes . That is of course also an ideal page to gain inspiration and share tips! We raffle a pizza package among the entrants every 2 months!

What is the difference between Caputo pizzeria and chef?

Let’s assume that you bake a delicious pizza with both types. The choice for pizzeria or chef is often one of personal preference. Professional Italian pizzerias bake with both. It just depends on which pizza baker you meet. We do have an explanation that makes your choice easier.

Caputo Pizzeria:

This is a type of flour with a slightly less strong gluten structure than red. This is ideal for dough that rises for a shorter time (up to 24 hours). Because the gluten structure is weaker, the yeast can ferment faster. 24 hours is the minimum rising time we recommend for a real Neapolitan pizza. We can therefore say that pizzeria is better suited for dough that rises unrefrigerated .

The elastic gluten structure and soft starch help to perfectly hydrate the dough. It is light, fine and rises perfectly. This is the ideal flour for a real Neapolitan pizza. This dough is suitable for baking at high temperatures in a short time.

Caputo chef (formerly cuoco):

Ideal for dough that rises longer (+- 48 hours). The longer your dough rises, the more complex the taste becomes. If you leave dough to rise for longer than 24 hours, we recommend storing it in a cold environment (refrigerated, or colder if room temperature). We can therefore say that Caputo chef is better for dough that rises chilled . This ensures that the dough rises less quickly and therefore does not ferment too far. If your dough is flat, has superficial air bubbles and smells like alcohol, it’s fermented too far. The gluten structure of Caputo chef is stronger than that of Caputo pizzeria, the W value is 300 and that of blue is 260.

If you are already ordering the base for your pizza, take a look at our peeled tomatoes , mozzarella and cold meats .

Additional information

Weight1 kg

Flour and flour


1 kilo bag, 5 kilo bag




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