Which flour to use for Neapolitan pizza
Choosing a flour means choosing how long the dough will ferment. These are the three numbers that matter and the flours most used at home. Italian flours are graded tipo 00 or tipo 0 by how finely they are milled; strength is a separate number.
W strength
It tells you how much the dough resists and how long it can ferment. W 220–260: up to 12 hours. W 260–300: 24 to 48 hours. W 300–340: 48 to 72 hours. Above 340, booster flours such as Manitoba.
Protein and P/L
Protein (on the nutrition label) gives you an idea of how much gluten there is. P/L compares tenacity and extensibility: around 0.5 gives doughs that stretch well; above 0.7 the dough fights back and shrinks.
Caputo flours for pizza
| Flour | Type | Protein | W | P/L | Fermentation | Notes |
|---|---|---|---|---|---|---|
| Caputo Pizzeria (blue) | 00 | ≈12.5% | 260–280 | 0.50–0.60 | 8–24 h | The classic Neapolitan flour. Ideal for short and medium fermentations and a very hot oven. |
| Caputo Cuoco / Chef (red) | 00 | ≈13% | 300–320 | 0.50–0.60 | 24–72 h | Stronger. Handles long cold fermentations and higher hydrations. |
| Caputo Nuvola | 0 | ≈12.5% | 260–280 | – | 24 h or more | Designed for very wet doughs and an airy, open crust. |
| Caputo Nuvola Super | 0 | ≈13.5% | 300–320 | – | 48–72 h | A stronger version of Nuvola, for 70% hydration or more. |
| Caputo Classica / Doppio Zero | 00 | ≈11.5% | 220–240 | – | up to 12 h | Medium strength. Good for quick doughs; too weak for a long cold ferment. |
| Caputo Manitoba Oro | 0 | 14% | 360–380 | 0.45–0.55 | booster | Very strong. Use up to 20–30% in a blend; on its own the dough shrinks back. |
W and P/L values come from Mulino Caputo spec sheets where published; values marked “≈” come from distributors and may vary between batches. Always check the bag.
What if my flour is a different brand?
It works just the same. Look for the W value on the bag or the spec sheet. If there isn't one, go by protein: flours with 11–12% suit short fermentations; 12.5–13.5% suit long cold fermentations.
In the calculator, choose “Other flour”, enter the protein (and the W, if you know it) and see the hydration and fermentation time suggested for it, on its own or blended with a Caputo.