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Caputo Cuoco vs Pizzeria Flour: What's the Real Difference?

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Caputo Cuoco vs Pizzeria Flour - What's the Real Difference - Pizza Bien

When you're making pizza, there are a lot of different factors to consider. From the sauce to the toppings, everything has to be just right. But one of the most critical decisions is what kind of flour to use. 

There's no definitive answer to that question. Different people seem to have different opinions on the matter. Some people swear by using only 00 flour for their pizzas, while others say that all-purpose flour works just fine. 

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Some people even say that you can use any type of flour you want, as long as you adjust the amount of water accordingly. So, what's the real deal? Read on to find more!

Difference Between Caputo Cuoco vs Pizzeria Flour

The first difference is in the texture of the flour. Caputo Pizzeria Flour is finer and has high gluten content, making it an excellent choice for making dough for thick crust Neapolitan pizza. 

Its finer texture makes it more apt for thick crust Neapolitan pizzas, which are generally thinner than their thinner cousins.

"W" index

A flour's "W" index (W-index) is a crucial indicator of dough extensibility. This value is commonly measured by professional bakers by using the Chopin Alveograph, a device developed by Marcel Chopin in France. 

It measures the strength, extensibility, and elasticity of the dough. A flour's W-index should be between W-230 and W-380.

Flour Quality

Caputo flour is a high-quality 100% soft white wheat flour that is unbleached and free of chemicals. Caputo flour is also gluten-free. 

The latter is ideal for making bread and gluten-free pizzas and is now available in 1kg bags. Choosing the best flour for your particular recipe is essential, so check the Caputo Cuoco vs. Pizzeria Flour pointers carefully before buying.


Caputo Pizzeria Flour is sold as a professional pizza flour. It is ideal for home chefs to make a homemade pizza. However, if you have a pizza stone or steel, you can use both flours to create the soft, chewy dough you're looking for. 

Caputo Pizzeria Flour has a higher protein content than Caputo Cuoco. Using a baking stone and steel is better to utilize your flour to the maximum.

The most popular brand of pizza flour is Caputo 00 flour. The Italian company was founded in 1924, and since then, it has been widely recognized as one of the finest pizza flours in the world. 

Does Pizza Flour Make A Difference?

There are all sorts of different flours out there, and they all have different properties. So does pizza flour make a difference? There are two types of pizza flour that are often debated, Caputo Cuoco and Pizzeria Flour. Both have their advantages and disadvantages. 

Typically, Caputo Cuoco is preferred for long proofing periods, while Pizzeria Flour is preferred for short proofing periods, ideally 72 hours. Pizzeria flour and Caputo Cuoco both have slightly different W260-W350 indexes, which are indicators of the bread flour's elasticity. 

Pizza proofing also plays a huge difference when it comes to maxing out the best use of your flour. 

P to L ratio measures the relationship between extensibility and resistance, and Caputo Cuoco is superior. However, that's not all. To know extensively about which flour to get, read on below!

Caputo Cuoco Vs Pizzaflour: Protein Content

To compare both flours, you will want to know their protein content. The higher the number, the more extensible and resistant the flour is. On the other hand, a lower number means that the flour is weaker and more sticky.

Caputo Flours and Pizzeria flour both have a similar P/L ratio, but they are quite different in terms of protein content.

In a nutshell, pizza flour should have 12% protein. A higher protein content means a stronger crust. The higher the gluten content, the less starch, and gluten in the dough.

The higher the protein content, the more protein your dough will have. However, it's important to note that all-purpose flour is finer than pizza dough made with Caputo 00.

Pizzeria flour has higher protein levels and less water absorption. If you're using both, you'll get the best flavor and texture. So, which one should you choose? 

Pizzeria flour is typically made from higher protein and gluten. Its gluten content is higher than most plain flours. 

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Because of this, it is best suited for making dough that requires long fermentation, such as pizza dough. Caputo flour is also finer than other flour, making it a better choice for making thin-crust Neapolitan pizzas.

Why Should You Choose Caputo Flour For Pizza?

Caputo Flour is Italian and has been passed down through several generations. Neapolitan pizzerias have long relied on this brand. While there are several other brands out there, Caputo is the most popular brand in the area. 

In fact, 80% of pizzerias in Naples use Caputo flour. And while there are some differences, it is hard to tell which is better. So, let's find out!

For the dough itself, Caputo flour is made from soft white wheat. Its slow milling process preserves the original quality of the wheat. 

It is also available in gluten-free varieties. Caputo flour has the right balance of starch and gluten. It is ideal for pizzas that are baked at temperatures between 700degF and 900degF.

Should You Buy Caputo Cuoco or Pizzeria Flour?

If you're wondering which flour to buy, the best choice is to check out Caputo's "W" index. This number provides you with a good indicator of how strong the flour is. Professional bakers use the W index to measure dough strength. 

This is based on the Chopin Alveograph, a test that involves inflating the dough like a balloon. The higher the W, the more extensible and elastic the dough is. However, for the best four cheese pizza, click here to order now 

If you're thinking about comparing the two, keep in mind that both flours contain some protein. The optimal amount of protein is around 12%. Antimo Caputos pizza flour contains 12% protein. 

All About Caputo Flour

All About Caputo Flour - caputo cuoco vs pizzeri - Pizza Bien

Antimo Caputo is a Naples-based company that specializes in producing quality pizza flour. The company uses locally-grown wheat and is a certified supplier of the True Neapolitan Pizza Association. 

Despite the high protein content of Antimo Caputo's products, their Tipo 00 flour is their most famous product. 

Caputo 00 flour is a highly versatile product that can be used in all types of baking, including pieces of bread and pastries. This flour is suitable for use at high temperatures, resulting in a soft crust with optimal hydration. Read on to learn more. 

  • Excellent For Pizza

All three Caputo 00 flours are excellent for pizza dough, though they are slightly different in quality. Caputo Chef's flour (also known as Caputo Red) contains higher levels of gluten than other Caputo varieties. 

This gluten development allows the dough to hold its shape for up to 24 hours. This type of flour is suited to baking at temperatures between 250 and 600degF. It's also ideal for home oven pizza.

  • Refined To Perfection

Caputo 00 flour is a highly refined Italian flour. Its fine milling makes it easier to knead and mold after proving. Its soft texture makes it the perfect choice for making pizza crust. 

Homemade pizza is not only delicious, but it also looks much more impressive than store-bought varieties. It's an essential ingredient for a delicious pizza, and Caputo 00 flour is ideal for making it.

  • Protein Content

Compared to all-purpose flour, Caputo 00 flour has higher protein content. This means that your dough will stretch more easily. It also doesn't require as much kneading as other flours. 

Using Caputo 00 flour allows you to roll your dough thinner and avoid tears while it stretches to the right size. This means that you can bake more delicious foods with it.

  • Authenticity 

In addition to using Caputo flour, you'll also be able to enjoy an authentic Italian brand. This brand is based in Naples, where pizza originated. In addition to the high quality of Caputo flour, the brand is a staple in Neapolitan pizzerias. 

80% of Neapolitan pizzerias use Caputo flour to make their dough. The brand has been around since 1924 and has been handed down through generations.

  • Dough Texture

Compared to standard flour, 00 flour has a lower absorption rate. Therefore, it requires 5% less water than regular flour. The best way to use 00 flour is to cook it in a pizza oven at around 800 degrees. 

This type of flour should not be used for anything other than bread. But it is suitable for making pizzas, so use it wisely! Just make sure that you use a pizza oven when making bread with it.

  • Gluten Content

Another benefit of Caputo 00 flour is its low gluten content. This type of flour is specially designed for pizza dough. As a result, it doesn't cause chewiness or toughness. However, if you don't have your own pizza oven, it may be difficult to make pizzas with it. 

Therefore, it is advisable to read the packaging carefully before purchasing the product. This flour is suitable for baking both traditional and modern pizzas.

Final Word

In conclusion, Caputo Cuoco flour is significantly better for pizza than regular all-purpose flour. It has a higher protein content and results in a crisper crust with a better flavor. If you're interested in making an authentic Italian pizza, be sure to use Caputo Cuoco flour instead of all-purpose flour.

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