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Caputo®

Caputo | Naples, Italy | Est. 1924

We absolutely love Caputo® here at Ratton Pantry, the Mill of Naples that's been producing flour for nearly 100 years. Their authentic flours make the best pasta and pizza that you could imagine. Bring the taste of Italy to your home cooking.

Ratton Pantry stocks a wide range of Italian Caputo Flours from Caputo Blue Pizzeria, Caputo Nuvola Type "0", Caputo Tipo 1, Caputo Americana "00" and Caputo Semola Rimacinata, which all make stunning pizza bases.

Since 1924, Caputo has ground wheat with generosity and passion so as to offer professionals and baking connoisseurs the very best in quality flour, produced with great respect for the raw ingredients and traditions involved.

Caputo® produces a wide range of flours made for pasta, pizza and sweet dough professionals, a wide selection of flours to cater for every baker's different needs.

The flour art of Caputo is born from these three values. Thanks to the experience developed over three generations as Master Neapolitan Millers,  Caputo® guarantees extremely high standards of quality so that the expert restaurateurs and artisans can express their creativity in the best possible way.

The value of our product is appreciated by and recognised all over the world, because of, thanks to the Caputo's Method, the flours that totally preserve the natural authenticity of flavours.

Caputo has always selected and mixed the best wheat in the tradition of the ancient art of milling, following a slow grinding process. This method permits them to obtain high-quality flours preserving the starch, the organoleptic properties and, most of all, the authenticity of the flavour.

Mixing a lot of qualities of the national wheat coming from Umbria, Marche, and other Italian regions to obtain the base of their product, they later mix them with wheat from the North of Europe, particularly from France, German and Finland. Caputo's products are therefore extremely natural, especially due to the fact they don't use any artificial enzymes and extra additives.

Buy Caputo Flour at Ratton Pantry.

Caputo®

About Mulino Caputo

Founded in Naples in 1924, Mulino Caputo has become one of Italy’s best-known specialist flour mills. Its range is built around selecting and blending wheat for specific uses, giving pizza makers, bakers and pasta makers flours designed for particular dough styles rather than a single all-purpose approach.

At Ratton Pantry we stock a broad selection of Caputo flours for classic and contemporary pizza, fresh pasta, bread and specialist baking, with formats suited to both home cooks and professional kitchens.

Flour for every style of pizza

Caputo’s pizza range is useful because each flour has a clear job. Pizzeria 00 is the classic choice for traditional Neapolitan pizza, while Nuvola Type 0 is designed for greater volume and a more open, honeycombed crumb in contemporary pizza and focaccia.

For longer or more demanding dough processes there are stronger options such as Nuvola Super and Saccorosso, while Tipo 1 introduces more of the grain for a fuller flavour and character.

Ratton Pantry

Why we stock Caputo

Caputo is one of the core Italian flour ranges at Ratton Pantry because it gives customers a genuine choice of flour for the result they want to achieve. Rather than treating all pizza flour as interchangeable, the range lets you match flour strength and characteristics to fermentation time, hydration and pizza style.

We also like being able to offer the same family of specialist flours in practical home sizes and larger professional formats, making the range useful whether you are making a few pizzas at home or running a busy pizzeria.

Choosing the right Caputo flour

For classic Neapolitan pizza, start with Caputo Pizzeria 00. For contemporary pizza, focaccia and a larger, airier cornicione, look at Caputo Nuvola.

For doughs that need greater strength or longer fermentation, compare Nuvola Super, Saccorosso and the other higher-strength flours in the range. For fresh pasta, Caputo Pasta Fresca e Gnocchi and Semola Rimacinata are the key specialist options.

The best choice depends on your recipe, fermentation schedule, hydration and oven. If you are unsure, Ratton Pantry can help you narrow the range down to the flour that best suits the way you cook.

Questions & answers

Caputo® FAQs

Which Caputo flour is best for classic Neapolitan pizza?

Caputo Pizzeria 00 is the natural starting point for classic Neapolitan pizza. Mulino Caputo specifically recommends it for traditional Neapolitan dough, with balanced strength, extensibility and elasticity for light, well-leavened pizza.

What is the difference between Caputo Pizzeria and Caputo Nuvola?

Pizzeria 00 is designed around traditional Neapolitan pizza. Nuvola is a Type 0 flour developed for greater volume and more open, honeycombed dough structures, making it particularly well suited to contemporary pizza, focaccia and airy cornicioni.

What does “00” mean on Caputo flour?

In Italian flour classification, 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 in a dough. For pizza, it is still important to choose a flour whose strength and intended use match your fermentation time and style of pizza.

Which Caputo flour should I use for fresh pasta?

For soft-wheat fresh pasta and gnocchi, Caputo Pasta Fresca e Gnocchi is the specialist choice in the range. Caputo Semola Rimacinata is a re-milled durum wheat flour that is also excellent for fresh pasta, durum-wheat breads and for dusting the pizza bench.

Does Ratton Pantry stock Caputo flour in professional sizes?

Yes. Ratton Pantry carries Caputo in a mixture of home and professional formats, including a number of larger 5kg and 15kg options alongside 1kg bags. The exact sizes available vary by flour and current stock, so check the individual product listing for the latest options.

What does the W rating on Caputo flour mean?

The W rating is a measure of flour strength and helps indicate how a flour is likely to cope 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.