Caputo Pizzeria

The Caputo Pizzeria flour is made in the Molino Caputo mill, which is the only one located in Naples. This is the most commonly used flour in the pizzerias of Naples, and you could say that it sets the standard for how flour should be there.

With that being said, not everything is best just because it is the most common, and this flour gives certain results while other flours give different results. The taste is like the behind - split so to speak. However, you can trust that it is possible to make a great Neapolitan pizza with this.

The flour is of the slightly weaker kind (W 260-270), which makes it suitable for regular doughs. You can read more about the flour on their official website.

NOTE: The 1 kg bags are red while the 15 and 25 kg bags are blue; the content is the same. The large bags also come with tape on the top as that's how they come from the producer. So no one has broken and then patched them up :)