Caputo “00” Flour | Blue

Caputo 00 Blue Pizzeria Italian Pizza Flour

Experience the ultimate pizza flour with Caputo 00 Blue Pizzeria Flour, Italy’s top choice for pizza artisans. This finely milled flour, renowned for its elastic gluten and soft starch, provides superior hydration, resulting in an airy, light crust with exceptional flavour.

Perfect for long fermentation, Caputo 00 Blue is the go-to flour for Neapolitan-style pizza. Its balanced gluten strength and elasticity ensure consistent rising, ideal for both home chefs and professional pizzaioli.

Key Features:

• Protein: 12.5% for optimal dough strength
• Elasticity: P/L 0.50 – 0.60 for easy shaping
• Panification: W 260/270 for a superior rise

Ingredients: Wheat, Calcium Carbonate, Iron, Niacin, Thiamin. May contain traces Soya.

Allergy Advice:

For allergens, including cereals containing gluten, see ingredients in bold.

What’s the Difference Between Caputo 00 Blue and Caputo 00 Red Flour

Caputo 00 Blue and Caputo 00 Red flours are both high-quality Italian flours from the Caputo brand, but they are designed for different uses due to their protein content and gluten strength. Here’s a breakdown of the key differences:

Caputo 00 Blue (Pizzeria):

• Usage: Specifically designed for making pizza, particularly Neapolitan-style pizza.
• Protein Content: Around 12.5% (medium gluten).
• Gluten Strength: Medium gluten strength, providing a dough that is strong but also stretchy. This makes it perfect for a soft, elastic pizza dough that is easy to shape.
• Fermentation Time: Works best with long fermentation times (up to 24 hours), which is typical for authentic pizza-making.
• Texture and Crust: Produces a crispy crust on the outside with a soft, chewy interior.

Caputo 00 Red (Chef’s Flour):

• Usage: More versatile and is ideal for making pasta, bread, or even pizza with shorter fermentation times.
• Protein Content: Slightly higher protein content than the blue (around 13%), giving it more gluten strength.
• Gluten Strength: Stronger gluten network compared to Caputo 00 Blue, making it better for recipes that need more structure, like bread or quick-rise pizzas.
• Fermentation Time: Suitable for both short and long fermentation times, depending on your recipe.
• Texture: Works well for making dough with a bit more chew and structure, particularly for bread or thicker-crust pizzas.

In summary, Caputo 00 Blue is best for long-fermented pizza dough, while Caputo 00 Red is more versatile and can be used for bread, pasta, or quicker-rise pizzas.