Caputo "00" Tipo Chef's Flour (2-pack)
Reviewed by Marco Rivera · Last tested
If you're making Neapolitan-style pizza, this is the flour. Finely milled, moderate protein, made for high-heat fast bakes.
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Check Price on Amazon →Who it's for
Anyone chasing Neapolitan style (Margherita, marinara, white pies) and using a baking steel or pizza oven.
Skip it if
You're making New York or Detroit style — go with high-protein bread flour (King Arthur Bread or similar).
+ What we like
- ✓Tolerates high hydration (65–75%) without tearing during stretch
- ✓Soft mouthfeel and pliable crumb after a 24–72h cold ferment
- ✓Consistent W-value batch-to-batch (~300)
- ✓2-pack price beats single-bag specialty importers
− Trade-offs
- ✗Designed for 800°F+ ovens — at 550°F it's fine but not magic
- ✗Not the right pick for chewy NY-style or crackery thin crust
Caputo Chef's Flour (the blue bag) is what most Neapolitan pizzerias in the US import. It's a soft-wheat "00" milled to ~200 microns, with ~12.5% protein and a W-value around 300 — strong enough for a 48–72h cold ferment, soft enough to stretch into a 12" pie without springing back.
The one nuance: "00" is not always better. At a true Neapolitan 850°F you get the leopard char this flour was bred for. At a home oven's 550°F max, you'll get a good crust — but King Arthur Bread Flour at the same temperature actually produces a slightly browner, chewier bottom. We have a full head-to-head in the Caputo vs King Arthur guide; the short version is "Caputo for Neapolitan, KA for NY."
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Last tested April 2, 2026.