Mulino Caputo: A Century of Neapolitan Flour Since 1924

For more than a century, Mulino Caputo has been making specialist flour in Naples for the people who work with dough every day. Founded in 1924, the family-run mill is known for selecting and blending wheat for specific uses, from classic Neapolitan pizza and contemporary focaccia to fresh pasta, pastry and bread.

That focus makes Caputo especially useful in the kitchen. Instead of treating every pizza flour as interchangeable, you can choose a flour that suits your fermentation time, hydration, oven and preferred style.

At Ratton Pantry, we stock a broad Caputo flour collection in practical home sizes and larger professional formats. Whether you are planning a weekend pizza or ordering Italian wholesale ingredients for a busy pizzeria, there is a Caputo flour designed for the job.

A Neapolitan Mill With 100 Years of History

Mulino Caputo was founded in 1924 by brothers Carmine and Pasquale Caputo, who returned to Italy after spending time in the United States. Their family business began a long association with the milling tradition of Naples.

Following Carmine’s death, his son Antimo took over the business. In 1939, he moved the operation to San Giovanni a Teduccio in Naples, allowing the mill to use the nearby port for grain transport. The company remains headquartered in Naples today, in the same historic building.

Now in its fourth generation, Caputo continues to operate as a family-run mill. Its flours are exported to more than 80 countries, where they are used by pizzaioli, bakers, pastry chefs, pasta makers and enthusiastic home cooks.

The mill celebrated its centenary in 2024. That milestone marked 100 years of continuity, but the company’s approach remains firmly focused on the future: selecting wheat carefully, developing specialist blends and supporting the changing needs of professional and home kitchens.

Caputo is also an approved supplier of the Associazione Verace Pizza Napoletana, the organisation dedicated to protecting the traditions and standards of authentic Neapolitan pizza.

Why We Stock Caputo

A flour for the result you want
Caputo gives you a genuine choice of flour for different dough styles. You can match flour strength and characteristics to your fermentation time, hydration and preferred pizza, focaccia, bread or pasta.

Home and professional formats
The same family of specialist flours is available in convenient home sizes and larger professional sacks. That makes Caputo just as practical for a few pizzas at home as it is for a busy pizzeria or bakery.

A deep technical range
Pizza flour is only part of the story. Caputo also produces specialist flours for fresh pasta, gnocchi, pastry, sourdough, gluten-free baking, semolina and enriched doughs.

Authentic Neapolitan heritage
Caputo’s flours are made by a fourth-generation Neapolitan milling company and are used by pizzaioli around the world. You get a product with genuine regional heritage, supported by clear technical purpose.

What Makes Caputo Flour Worth Buying?

Caputo is valuable because it makes flour selection more precise. A well-chosen flour can help you build the dough you want, rather than forcing one flour to perform every task.

“00” is about refinement, not strength

The term “00” describes how finely refined the flour is. It does not, by itself, tell you how strong the flour is or how it will behave during fermentation.

That is why two “00” flours can perform very differently. You should also consider protein, flour strength, hydration and intended use.

The W rating is a useful guide to strength. It indicates how a flour copes with fermentation and hydration. Caputo Pizzeria is typically around W 260–280, while Nuvola is around W 270–290. Stronger specialist flours are available for longer or more demanding dough processes.

Traditional and contemporary pizza

Caputo Pizzeria “00” is the classic choice for traditional Neapolitan pizza. Its elastic gluten and soft starch help the dough take on high hydration while remaining light, extensible and easy to shape.

Nuvola Type “0” is designed for greater volume and a more open, honeycombed crumb. It is a popular option for contemporary pizza and focaccia, particularly when you want a light, airy crust.

Nuvola Super Type “0” offers greater strength for focaccia, pan pizza and contemporary pizza styles. Cuoco Saccorosso Red is another popular high-protein “00” flour for doughs requiring additional strength.

More character and specialist performance

Tipo 1 includes more of the grain than highly refined flour, bringing fuller flavour and a little more character to the finished dough.

For voluminous, alveolated sourdough doughs, Aria Tipo “0” contains added mother sourdough. Manitoba Oro Tipo “0” and Manitoba Tipo “0” are high-protein, elastic flours suited to pastry, enriched and leavened doughs, as well as longer fermentation.

Caputo also produces Americana “00”, milled for artisanal American-style pizza. It is a useful choice when your target is a different pizza structure from the soft, slim Neapolitan style.

Pasta, bread, pastry and gluten-free baking

For fresh pasta and gnocchi, Pasta Fresca e Gnocchi “00” is an easy-rolling, elastic option. Semola Rimacinata is a double-milled durum wheat semolina that works well for fresh pasta, gnocchi, durum wheat bread and dusting the pizza bench.

Fioreglut is an Italian gluten-free blend of rice and maize starches, buckwheat flour, sugar, thickeners and dietary fibre, developed for pizza and bread.

For cakes and pastry, Pasticceria “00” provides a specialist alternative to pizza and bread flours. Caputo’s Italian Lievito Secco instant dry yeast is obtained exclusively from Italian molasses and is ideal for soft doughs.

In the Range at Ratton Pantry

For classic Neapolitan pizza

Start with Caputo Pizzeria “00” 1kg for traditional Neapolitan pizza and high-hydration doughs. It is also available in a 5kg format and a 15kg sack.

For contemporary pizza and focaccia, explore Caputo Nuvola Type “0” or the larger Nuvola Super Type “0”. For high-protein pizza dough, consider Cuoco Saccorosso Red “00” or Americana “00”.

For bread and longer fermentation

For a fuller-flavoured dough, choose Caputo Tipo 1. For stronger doughs and artisan bread flour, Manitoba Tipo “0” offers high protein and elasticity.

Caputo Manitoba Oro Tipo “0” is available in a practical 1kg format, while Aria Tipo “0” with Mother Sourdough is designed for voluminous sourdough doughs and makes a useful addition to your sourdough baking supplies.

For pasta, pastry and specialist baking

Choose Pasta Fresca e Gnocchi “00” for fresh pasta and gnocchi, or Semola Rimacinata for durum wheat recipes and bench dusting.

For specialist dietary baking, discover Fioreglut gluten-free flour. You can also explore Pasticceria “00” and Caputo Italian Lievito Secco.

Which Caputo Flour Should You Choose?

• Classic Neapolitan pizza: Caputo Pizzeria “00”
• Airier contemporary pizza or focaccia: Caputo Nuvola Type “0”
• Stronger pan pizza and longer fermentation: Nuvola Super or Cuoco Saccorosso Red
• American-style pizza: Americana “00”
• Fuller flavour and more grain character: Tipo 1
• Sourdough and long-fermented bread: Aria or Manitoba
• Fresh pasta and gnocchi: Pasta Fresca e Gnocchi “00”
• Durum wheat bread or pizza bench dusting: Semola Rimacinata
• Gluten-free pizza and bread: Fioreglut
• Cakes and pastry: Pasticceria “00”

Your recipe, hydration, fermentation schedule and oven all matter. If you are unsure, we are always happy to help you choose.

Explore Caputo at Ratton Pantry

Discover the complete Caputo range online. Orders placed before 2pm Monday to Friday are eligible for same-day dispatch, with express next-day delivery options available.

For bakeries, pizzerias, cafés and food-production businesses, our trade account service makes regular ordering of specialist flour and Italian ingredients simpler. We can help you find suitable formats for your production needs.

Caputo FAQs

Which Caputo flour is best for classic Neapolitan pizza?

Caputo Pizzeria “00” is the natural starting point. Its elastic gluten and soft starch are suited to high-hydration dough and traditional Neapolitan pizza.

What is the difference between Caputo Pizzeria and Nuvola?

Pizzeria “00” is designed for traditional Neapolitan pizza. Nuvola Type “0” is designed for greater volume and a more open, honeycombed crumb, making it particularly useful for contemporary pizza and focaccia.

What does “00” mean on Caputo flour?

“00” describes how finely refined the flour is. It does not tell you the flour’s strength or how it will perform during fermentation, so you should also consider the W rating, protein and intended use.

What does the W rating mean?

The W rating indicates flour strength and helps show how a flour will cope with fermentation and hydration. Caputo Pizzeria is typically around W 260–280, while Nuvola is around W 270–290.

Which Caputo flour is best for fresh pasta?

Pasta Fresca e Gnocchi “00” is the specialist soft-wheat option for fresh pasta and gnocchi. Semola Rimacinata is also excellent for fresh pasta, durum wheat bread and dusting the pizza bench.

Does Ratton Pantry stock Caputo in professional sizes?

Yes. We stock a mixture of 1kg bags, larger home-baking formats and professional sacks, depending on the product. Please check the individual listing for current sizes and availability.