🍕 Elevate your pizza game with Caputo – where tradition meets trend!
LOW SALT PURE FLAVOR - Minimal salt content lets your toppings shine without compromise
HIGH PROTEIN FLOUR POWER - 12.5% protein ensures perfect gluten development for that iconic chewy crust
VERSATILE ALL PURPOSE USE - Craft authentic Neapolitan pizzas or experiment with gourmet flatbreads effortlessly
PRECISION PORTIONED 1 KG PACK - Ideal size for consistent, artisanal pizza dough every time
TRUSTED MULINO CAPUTO QUALITY - From Italy’s renowned miller, join the global community of pizza connoisseurs
Mulino Caputo’s 1 kg all-purpose pizza flour delivers a high-protein, low-salt base perfect for crafting authentic, chewy Neapolitan-style pizzas. Expertly milled in Italy, this flour balances energy and fiber to fuel your culinary creativity, making it a must-have for serious home chefs and pizza aficionados alike.
Specifications
Product Dimensions
7 x 11 x 16 cm; 1 kg
Item model number
B07QJTLQQ4
Allergen Information
Contains: Cereals containing Gluten, Mustard may contain, Soy may contain
Weight
1 kg
Volume
1000 Millilitres
Units
1000.0 gram
Manufacturer contact
caputo uk
Brand
Mulino Caputo
Format
Dried
Manufacturer
Mulino Caputo
Serving Size
100 g
Energy (kJ)
1502.00 kJ
Energy (kcal)
358.98 kcal
Fat
1.0000 g
Fibre
3.0000 g
Protein
12.5000 g
Salt
0.0060 g
Have a Question? See What Others Asked
How many pizzas can you make on average from a 1kg bag?
Never used before what is the correct way to mix and prepare
Are there instructions on the packaging for a single pizza? do you have to let it prove? at yeast?
Can you use this flour also to make pasta for tagliatelle via pasta machine and how long to prove. Thanks new to this.
Reviews
4.7
All from verified purchases
M**Y
Mama Mia!!!
Top top flour, always buy from this brand for all my traditional Italian breads and pizza baking. Delicious, and really worth the cost. The quality is superb and makes the best pizza bases.
B**K
The best flour for pizza
I've been passionate about pizza for 40 years and have tried all sorts of methods and techniques to create the best possible pizza at home.Of course one of the most important parts is the ingredients. And in that respect, IMO this is THE best flour you can get. I've tried all the Caputo's and other Italian OO brands, but believe me, this is the one you want.Why? Because it produces the most relaxed, stretchy dough that you can pull (not roll) into shape without tearing and without it springing back to a tiny circle. With minimal handling you can get a nice large round pizza base which is still full of air. So the result is a light, crispy and chewy pizza, not a round biscuit.If you haven't tried it, I also recommend cooking on a pizza steel (not a stone). Domestic ovens cannot go hot enough but compensating for this, a steel conducts heat into the pizza base much more rapidly than any stone can do - and produces a pizza closer to a real Naples pizza. Just whack your oven up to full for half an hour with the pizza steel in it and cook your pizza near the top of the oven for about 5 minutes.
J**E
Best pizza bases I have every made
This flour made really boxes bases for ninja pizza oven. Really enjoy making ahead of time and then proving when required.Worth the spend, really high quality flour and taste
M**J
A must for quality pizza
If you want an authentic tasting pizza base then use this. This flower makes the perfect base thats easy to work with and taste great when cooked.Well worth the money over other flour
J**C
Great flour
I made almond biscotti with the flour. They are great.
J**.
The best pizza flour!
We have recently been experimenting, making pizzas at home as we found we were spending lots of money ordering takeaway pizza.We usually eat at Franco Manca and wanted to try and replicate their pizza at home - we followed their pizza dough recipe on their website. It recommended 00 flour, I had read that the Caputo Blue flour is for pizza ovens and the Red flour is for home use/standard oven.The flour is a lot easier to work with than my usual choice, I find that it makes a really nice dough - it has excellent elasticity and stretches out incredibly easily. It can be stretched out quite thinly without splitting, so ideal for thin crusts. The dough feels really light and airy. Suitable for recipes that require a long prove.Excellent flavour; makes for a chewy soft pizza crust, you can tell the difference in both flavour and appearance.Highly recommend this flour, will definitely be using this again!
E**N
Flour
Very good. Recommend
J**F
Perfect pizza dough flour
It’s not cheap. But I struggled to find this elsewhere locally to me & it was highly recommended so I thought I’d give it a go. I’m so glad I did. The pizza dough made with this was perfect. Mixed well, was just right for an authentic thin & crisp yet bubbley crusted pizza. Stretched really well & tasted delicious. I used an overnight (12 hr) proof in the fridge recipe for my dough then rested it for 1 hr to come too while the pizza stone heated. Hand stretched it, topped & baked for 7/8 mins. The flavour was terrific.
Common Questions
Trustpilot
TrustScore 4.5 | 7,300+ reviews
Anita G.
Good experience, but the tracking updates could be better.
2 months ago
Rajesh P.
Customer service was outstanding when I had questions about the product.
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The quality is superb and makes the best pizza bases."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"B***K"},"datePublished":"30 August 2021","name":"The best flour for pizza","reviewBody":"I've been passionate about pizza for 40 years and have tried all sorts of methods and techniques to create the best possible pizza at home.Of course one of the most important parts is the ingredients. And in that respect, IMO this is THE best flour you can get. I've tried all the Caputo's and other Italian OO brands, but believe me, this is the one you want.Why? Because it produces the most relaxed, stretchy dough that you can pull (not roll) into shape without tearing and without it springing back to a tiny circle. With minimal handling you can get a nice large round pizza base which is still full of air. So the result is a light, crispy and chewy pizza, not a round biscuit.If you haven't tried it, I also recommend cooking on a pizza steel (not a stone). Domestic ovens cannot go hot enough but compensating for this, a steel conducts heat into the pizza base much more rapidly than any stone can do - and produces a pizza closer to a real Naples pizza. Just whack your oven up to full for half an hour with the pizza steel in it and cook your pizza near the top of the oven for about 5 minutes."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"J***E"},"datePublished":"20 October 2024","name":"Best pizza bases I have every made","reviewBody":"This flour made really boxes bases for ninja pizza oven. Really enjoy making ahead of time and then proving when required.Worth the spend, really high quality flour and taste"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"M***J"},"datePublished":"24 July 2024","name":"A must for quality pizza","reviewBody":"If you want an authentic tasting pizza base then use this. This flower makes the perfect base thats easy to work with and taste great when cooked.Well worth the money over other flour"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"J***C"},"datePublished":"30 December 2024","name":"Great flour","reviewBody":"I made almond biscotti with the flour. They are great."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"J***."},"datePublished":"10 October 2021","name":"The best pizza flour!","reviewBody":"We have recently been experimenting, making pizzas at home as we found we were spending lots of money ordering takeaway pizza.We usually eat at Franco Manca and wanted to try and replicate their pizza at home - we followed their pizza dough recipe on their website. It recommended 00 flour, I had read that the Caputo Blue flour is for pizza ovens and the Red flour is for home use/standard oven.The flour is a lot easier to work with than my usual choice, I find that it makes a really nice dough - it has excellent elasticity and stretches out incredibly easily. It can be stretched out quite thinly without splitting, so ideal for thin crusts. The dough feels really light and airy. Suitable for recipes that require a long prove.Excellent flavour; makes for a chewy soft pizza crust, you can tell the difference in both flavour and appearance.Highly recommend this flour, will definitely be using this again!"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"E***N"},"datePublished":"7 February 2025","name":"Flour","reviewBody":"Very good. Recommend"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"J***F"},"datePublished":"19 August 2020","name":"Perfect pizza dough flour","reviewBody":"It’s not cheap. But I struggled to find this elsewhere locally to me & it was highly recommended so I thought I’d give it a go. I’m so glad I did. The pizza dough made with this was perfect. Mixed well, was just right for an authentic thin & crisp yet bubbley crusted pizza. Stretched really well & tasted delicious. I used an overnight (12 hr) proof in the fridge recipe for my dough then rested it for 1 hr to come too while the pizza stone heated. Hand stretched it, topped & baked for 7/8 mins. The flavour was terrific."}],"aggregateRating":{"@type":"AggregateRating","ratingValue":5,"bestRating":5,"ratingCount":8}},{"@type":"FAQPage","mainEntity":[{"@type":"Question","name":"How many pizzas can you make on average from a 1kg bag?","acceptedAnswer":{"@type":"Answer","text":"Following the Ooni classic pizza dough recipe, you’d get 10 12” pizzas from a 1kg bag."}},{"@type":"Question","name":"Never used before what is the correct way to mix and prepare","acceptedAnswer":{"@type":"Answer","text":"The manufacturer does not provide specific instructions on how this flour should be used. \nYou can find some recipes on their website - https://www.mulinocaputo.it/?lang=en\nAlso, you can do a search on internet for 'recipes with Caputo flour'. There are plenty of videos and articles on the internet"}},{"@type":"Question","name":"Are there instructions on the packaging for a single pizza? do you have to let it prove? at yeast?","acceptedAnswer":{"@type":"Answer","text":"Nope - for 2 pizzas I use 300g of it with 1 teaspoon each of salt and (I use caputo) yeast, 1 tablespoon of extra virgin olive oil and 200ml warm water. \nMix it then knead for 5 mins then leave to prove for about an hour and it’s ready to go. Just knead for another minute before your roll it out. Longer prove is fine too - even overnight and the pizza still comes out well - good luck..! I bought my pizza stone in December and so far have saved around £400 making these instead of our weekly takeaway and they taste soooo much nicer 😀"}},{"@type":"Question","name":"Can you use this flour also to make pasta for tagliatelle via pasta machine and how long to prove. Thanks new to this.","acceptedAnswer":{"@type":"Answer","text":"Yes you can make pasta and I’d prove for 2hrs"}}]}]}
