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00 / pizza · Flour guide
All-round flour · About a one- to two-day plan is a natural fit.
Classic Neapolitan-oriented 00 flour. Strength data from published comparison.
| Brand | Caputo |
|---|---|
| Product | Pizzeria |
| Category | 00 / pizza |
| Protein | 12.25% |
| W-value | 260–280 |
| Ash | - |
| Catalogue regions | Argentina, Austria, Australia, Belgium, Brazil, Canada, Switzerland, Czech Republic, Germany, Denmark, Spain, France, Greece, Croatia, Ireland, Italy, Japan, Mexico, Northern Ireland, New Zealand, Poland, Portugal, Sweden, UK, United States, South Africa |
Caputo Pizzeria is listed at about 12.25% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 260–280 for Caputo Pizzeria. Higher W flours generally handle longer ferments and wetter dough better.
About a one- to two-day plan is a natural fit. In the app, it scores well for: US slice, coast, and bar, Soft Italian, Pan, tray, and deep bakes.
It can work for New York depending on hydration and ferment time. Open the calculator with this flour and the New York style to start from a sensible preset.