Compare pizza flours
Which flour for which pizza, side by side. Pizza flours first, then flours for bread, pasta and baking. For exact amounts, our dough calculator does the math. For the why behind each one, see our flour guide.
Neapolitan, New York, gluten-free
Pizza flours
For a same-day dough or a three-day cold ferment.
 Caputo Pizzeria Tipo 00 FlourFrom $7.49 |  |  |  Caputo Manitoba Oro Tipo 0 FlourFrom $8.25 |  Caputo Classica Tipo 00 FlourFrom $7.49 |  Caputo Fioreglut Gluten Free Tipo 00 FlourFrom $20.99 |  Caputo Semola Durum Wheat SemolinaFrom $7.79 | |
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Style The first question everyone asks. Pizza, bread, pasta or pastry: it tells you right away if this is the right flour for what you want to make.
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Who it's for Beginner, keen home cook or advanced? Some flours forgive mistakes, others ask for more technique. Knowing this saves you some frustration.
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Fermentation Can I make my dough the day before? Tonight for tomorrow? The flour decides how much time the dough needs to develop its flavour and texture.
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Type How refined the flour is, not its quality. 00 is milled finer, for a smooth, silky dough. 0 keeps a little more of the grain, for a bit more flavour. Caputo makes great flours in both.
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Protein The more protein, the stronger and more elastic the dough. A high-protein flour handles long fermentations and high-hydration doughs better, the key to an airy crust.
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Strength (W) It measures how strong the dough is and how well it holds. Low W: a soft dough and a short fermentation. High W: a dough that holds up, ideal for long fermentations (24, 48, 72 h). That's often where the magic happens.
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Bread, pasta, baking
For everything else
Caputo flours for bread, fresh pasta and baking.
 |  | Caputo Semola Durum Wheat SemolinaFrom $7.79 |  | |
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Style The first question everyone asks. Pizza, bread, pasta or pastry: it tells you right away if this is the right flour for what you want to make.
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Who it's for Beginner, keen home cook or advanced? Some flours forgive mistakes, others ask for more technique. Knowing this saves you some frustration.
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Fermentation Can I make my dough the day before? Tonight for tomorrow? The flour decides how much time the dough needs to develop its flavour and texture.
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Type How refined the flour is, not its quality. 00 is milled finer, for a smooth, silky dough. 0 keeps a little more of the grain, for a bit more flavour. Caputo makes great flours in both.
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Protein The more protein, the stronger and more elastic the dough. A high-protein flour handles long fermentations and high-hydration doughs better, the key to an airy crust.
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Strength (W) It measures how strong the dough is and how well it holds. Low W: a soft dough and a short fermentation. High W: a dough that holds up, ideal for long fermentations (24, 48, 72 h). That's often where the magic happens.
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Shelf life |
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How to read the table
- StyleStart here: the pizza you want to make. Neapolitan, New York, Sicilian, bread or pasta.
- FermentationHow long the flour can hold up. A strong flour handles dough made the day before, or three days ahead.
- Protein and W strengthThe higher they are, the more elastic the dough and the longer it holds. That's the key to an airy crust.
- Type 00 or 0It's how refined the flour is, not its quality. 00 is milled finer and keeps less bran, for a smooth, silky dough. 0 keeps a little more of the grain, for a bit more flavour and texture.
Frequently asked questions
Which flour for Neapolitan pizza?
Caputo Pizzeria, for an 8 to 24 hour dough. For a longer ferment, 24 to 72 hours, go with Chef's (Cuoco). Our Neapolitan recipe walks you through it.
Which flour for dough made a day or more ahead?
A strong flour, like Cuoco or Manitoba. Their gluten holds up over several days in the fridge. We explain it in long or short fermentation.
Can I make gluten-free pizza with these flours?
Yes, with Fioreglut. It handles differently from wheat flour, so follow our gluten-free recipe.
