Caputo Cuoco vs Pizzeria Flour? What’s the Difference? Here’s What You Should Know

By: the PROs

Caputo Cuoco vs Pizzeria Flour? What’s the Difference? Here’s What You Should Know

Which is the best flour for homemade pizza?

It’s time to roll up our sleeves and dive into the fascinating world of flours, where the battle between Caputo Cuoco and Pizzeria Flour rages on. With years of experience crafting pies under our belts, we’re excited to share our findings on the key differences between these two flours.

Through an in-depth exploration of their unique characteristics, including the mysterious W rating, and flour absorption percentage, we’ll uncover the ultimate secret to creating the perfect pizza dough.

So, join us as we embark on this mouthwatering journey of discovery and determine which flour truly reigns supreme in the realm of pizza making. Trust us; you won’t want to miss out on this dough-lightful adventure!

Let’s find out!

Key Takeaways

Caputo Cuoco vs. Pizzeria

Caputo Cuoco is a high-protein flour meant for longer fermentation and results in a more traditional Neapolitan-style pizza with a chewy texture.

Caputo Pizzeria is a blend of flours designed for quicker fermentation and can be used for a wide range of recipes.

Chef’s flour is stronger, with 13% and higher water absorption, making it best for ovens up to 500°F, and the Pizzeria flour, with 12.5% with less water absorption, is best for higher temperature ovens of 600°F or higher.

Your choice of flour depends on your preference, the desired outcome of the crust, and the type of oven you have.

Caputo Cuoco vs Pizzeria Flour

Caputo Cuoco vs Pizzeria Flour infographic
Caputo Cuoco vs Pizzeria

Caputo Cuoco and Caputo Pizzeria Flour are two types of pizza flour used for baking pizza. All-purpose flour can be used for baking pizza and bread flour, which is a great substitute, but pizza flour is specifically designed for the perfect pizza!

Caputo Chef’s vs Pizzeria Flour

In this article, we will explain the difference between Caputo Cuoco vs Pizzeria Flour, the two most popular flours of Mulino Caputo.

For generations, Caputo Flours have been the number-one choice for the best pizza makers in Italy. Now, these staple flours are available for home bakers.

But with so many options, you need to know their differences.

You will find more to it than just “marketing” or “branding” a red bad or a blue bag.

Ultimately, you can identify the best flour for the pizza style you want to bake.

So, let’s discover the difference between Caputo Cuoco vs Pizzeria and what Caputo has to offer!

Caputo Flours Logo

Mulino Caputo

“Mulino” is the Italian word for mill. Mulino Caputo is a third-generation Italian family company that began in 1924 when Carmine Caputo returned to Italy from the United States to start a flour mill and pasta factory in Capua, Italy.

Upon his death, the little farm was inherited by his son Antimo, who, in 1939, bought the mill.

Ever since Molino Caputo has preserved the Neapolitan miller’s ancient tradition: tender wheat flour production uniting the most modern working techniques with old-fashioned values to keep and guarantee the high quality of products.

Using only the latest technology and sourcing only the best, highest-quality wheat every season, they are recognized by the leading Neapolitan pizza certification associations.

Their commitment to their values has led Caputo has grown to become the leading brand of “00” flour in Italy and the United States.

Caputo Cuoco vs Pizzeria


Caputo Cuoco
Caputo Cuoco

Caputo’s “Chef’s Flour,” also known as “Cuoco, ” is a versatile flour for professional or home chefs.

Caputo Chef’s (Cuoco) Flour General Characteristics

This flour provides the perfect stretch and flavor for authentic Neapolitan pizza dough with a higher protein.

  • This is a 100% wheat flour product.
  • This flour has robust and elastic gluten, great for home chefs or anyone looking to make dough from the most refined selected grains—higher protein content at 13% with no additives.
  • Perfect for long fermentation baking.
  • Excellent for home ovens that reach 500°F to 600°F.
  • It’s milled slowly and finely for optimal water absorption and superior yield to help bake authentic pizza.
  • This flour bakes a soft, flavorful crust for an authentic Neapolitan pizza.
Caputo pizzeria flour
Caputo Pizzeria Flour

Caputo’s Pizzeria Flour is made from top-quality, additive-free, all-natural soft wheat flour; it is milled slowly for optimal water absorption and superior yield.

The best way to use Pizzeria flour is to cook it in a pizza oven at around 800 degrees.

To make an award-winning dough, mix this flour with yeast, water, and salt and knead by hand or a stand mixer at a low speed.

Then, once your toppings are in place, cook in a wood-fired, gas, or electric oven at 700 – 1000 degrees Fahrenheit for no longer than 90 seconds to achieve the classically delicious Neapolitan crust.

Chefs flour or Americana would be a better choice if you cook at a lower temperature.

Caputo Pizzeria Flour General Characteristics

Its high protein and gluten content results in a consistent, long-rise dough. 

  • Made from a Special Blend of soft white wheat.
  • It contains less protein at 12.5% and is blended with Farina Manitoba flour to strengthen the dough. Manitoba flours are highly enriched flours with a “W Index” higher than 350 that are subjected to long leavening and used to reinforce weaker flours. Refer to the chart below for more on the “W” Index.
  • A flour with elastic, resistant gluten and high-quality protein results in a consistent long-rise dough.
  • Ideal for classic Neapolitan pizza made in high-heat wood-fired, gas, or electric ovens in high temperatures over 700°F.

Ooni Promo

Caputo Cuoco vs Pizzeria – Technical Specifications

In the below table, find the technical specifications for each flour provided by Caputo as of the date of this article.

Caputo Flour “W” Rating

 Chef’s FlourPizzeria
Flour TypeType “00”Type “00”
Protein Content13%12.5%
Shelf Life12 months11 months
StrengthW300/320W260/270
ElasticityP/L 0.050 / 0.60P/L 0.050 / 0.60

Let’s take a look at each of the different categories and explore their differences.

Flour Type

Caputo’s Chef’s Flour and Pizzeria Flour are “Tipo 00” flours.

Type 00 refers to how finely the flour is ground. The double zero is part of a grading system that indicates how finely ground the flour is. Other grades include 0, 1, and 2, with 00 being the finest.

In this case, both flours go through the same grinding process.  The texture of this grinding process is spectacular, almost powdery, with no lumps. 

Protein Content

Flour’s protein or gluten content consists of two proteins, Gliadin and Glutenin. Gliadin gives the dough the ability to rise properly during baking.

At the same time, Glutenin provides the dough with strength and elasticity. Accordingly, the higher the content of gluten, the stronger the flour.

However, gluten does not always determine the strength of flour; you also need to look at its characteristics. The strength of the flour is more dependent on the properties of gluten.

Two flours may have the same amount of gluten; one may be stronger and the other weaker.

Caputo 00 Flour Protein Content

The Caputo flour, Chef’s Flour, has a 13% protein content, while Pizzeria has a 12.5% protein content. However, Pizzeria flour is a flour blend; Manitoba is added to the mix to strengthen the flour.

See the Strength section for more information.

Pizza Pun

How Do You Fix A Broken Pizza?

With Tomato Paste

Shelf Life

The shelf life of flour should give you an idea of how long you can keep a bag of flour without losing its characteristics or just going bad.

Chef’s flour has a shelf life of 12 months, while Pizzeria has a shelf life of 11 months. That is assuming that you are keeping your flour correctly.

If you keep your flour in an airtight container in the refrigerator, you should be able to keep it for up to a year.

Strength

Since Caputo provides the “W” Index to measure their flour’s “strength”, we will explain it so you understand what it means.

The “W” index indicates a flour’s strength, commonly used by professional bakers. It is measured using a Chopin Alveograph.

Chopin Alveograph

The Chopin Alveograph is a machine that was developed in the late 1920s in France by Marcel Chopin. Today is still used by flour producers worldwide.

The alveographic test measures the dough’s strength, extensibility, and elasticity.

Alveograph Test

The test performed by the Alveograph involves taking a piece of dough with a standard mix of flour and water and forcing air into it, causing it to expand like a balloon until it bursts. 

dough ballon in alveopgraph
Alveograph Test

The data is recorded on a graph as a line measured in millimeters.

alveograph data chart

The dough’s resistance is measured as the pressure required to burst the dough, expressed as “P.”

The extensibility is measured as “L,” which is the final size of the dough.

The elasticity is measured as “P/L” or the ratio of P to L.

The area under the line is represented by “W,” which indicates overall strength.

Check the Alveograph Test in action

Chopin Technologies present this video.

What is the “W” Index?

The “W” index indicates a flour’s strength, commonly used by professional bakers. It is measured using a Chopin Alveograph.

What you need to know about the “W” Index:

  • The “W” index is rarely shown on flour bags. It is only shown on the large bags sold through wholesalers.
  • A higher “W” index flour will require a longer rising time for leavened products. Therefore, the longer the leavening time longer it takes to make the final product.
  • Higher “W” index flour retains the carbon dioxide (CO2) produced during the fermentation process better because the gluten traps the produced gas.
  • The higher the “W” index is, the easier it will be for the dough to rise.
  • Flour with a higher “W”, absorbs more water and has a higher content of proteins that help the rising of the dough, favoring the formation of the gluten network. (See Flour Absorption)

Pro Tip

Different flours react differently to temperature, humidity, protein content, and water absorption. Experiment with different kinds to find what is best for you.

Caputo Flour “W” Rating – Caputo Cuoco vs Pizzeria

Finding Protein Content in Caputo Flour Bags

Despite Alveograph measurements, the strength of flour is most commonly indicated by the flour’s protein content.

Caputo Nutritional Values – Caputo Cuoco vs Pizzeria

The amount of protein you can find on the packaging of each flour is expressed as a percentage.

The Nutritional Value chart will show the protein content for a 100g bag.

Protein 13g

13 divided by 100 = .13 multiply by 100 = 13%

caputo side label

If the bag of flour is packed in another weight that is not 100g, like the common 2.2lb bags.  You need to do a little math to calculate the protein content percentage. 

Strength Comparison – Caputo Cuoco vs Pizzeria

We must examine the values to understand the difference between Caputo Chef’s and Pizzeria flour.

The values on the chart suggest that Chef’s flour is much stronger than Pizzeria flour. We recommend using them as follows:

  • If the proofing process is about 8 to 24 hours, we recommend using the “Pizzeria” flour.
  • On the other hand, if the proofing period is longer than 24 hrs. We would recommend using Chef’s Flour. Remember, the longer the fermentation period, the more flavor you get. But this fermentation period should not exceed 72 hrs.
  • If you are considering other flour brands to make pizza, check your “W” index. The best flour for pizza should have an index from W260 to W350 for “strong flour.”

Elasticity – Caputo Cuoco vs Pizzeria

The difference between Caputo Chef’s and Pizzeria Flour in terms of elasticity is slightly more complex.

The P measures the elasticity of flour to L ratio or the relationship between the resistance expressed as “P,” and the extensibility of the flour expressed as “L’.

It’s a simple mathematical ratio where you divide the value from the resistance and divide by the extensibility, both being expressed in millimeters.

A well-balanced flour must be twice as extensive as it is resistant.

In simple terms, the test is performed, and the results are shown in the alveograph; let’s say the resistance of the dough was 100 millimeters, and the extensibility of the dough was 200 millimeters P/L value would then be .50 (100 divided by 200).

The optimal P/L for a well-balanced flour should be from 0.40 to 0.70.

  • The higher the P/L indicates the flour is more resistant than extensible, making it more challenging to work with as it will be tougher and denser.
  • The lower P/L indicates the flour is more extensible than its resistant making, which is also challenging to work with because it will be too weak, too extensible, and often sticky.

Both of the Caputo Flours show a P/L value of 0.5 to .06, with the same value.

Which is optimal.

How can both flours possibly have the same value with different protein contents?

Chef’s flour has a protein content of 13%, while Pizzeria has a protein content of 12.5%. Theoretically, Chef’s Flour should be stronger and Pizzeria weaker, given the difference in their protein content.

However, Caputo blends Manitoba flour with the Pizzeria flour to make it equally stronger and balanced as the Chefs Flour.

Therefore, both flours are equally elastic.

Difference Between Caputo Cuoco vs Pizzeria Flour

The red bag vs. the blue bag

The difference between Caputo Cuoco vs Pizzeria flour is the gluten content.

Chef’s flour is stronger, with 13% and higher water absorption, making it best for ovens up to 500°F, and the Pizzeria flour, with 12.5% with less water absorption, is best for higher temperature ovens of 600°F or higher.

Therefore, match your flour to the kind of pizza you want and the kind of oven you have, and you will make the best pizza.

The Last Slice

Hopefully, you can now understand the difference between Caputo Cuoco vs Pizzeria, and you will choose the one that best meets your needs.

Caputo Cuoco and Caputo Pizzeria Flour are two different types of specialty flours used for baking pizza. Caputo Pizzeria flour is a blend of flours made for quick fermentation, suitable for various pizza recipes and toppings. It can produce a crispy and crunchy crust.

On the other hand, Caputo Cuoco flour is made from high-protein wheat and is designed for long fermentation, producing a more traditional Neapolitan-style pizza with a chewy texture.

The flour choice for a pizza dough recipe can significantly impact the final outcome of the pizza, including crust texture and flavor, so choosing the right flour is crucial to a cook’s success.

For more check out our article on the best flour for pizza.

Always choose what is best for you!

Try Caputo Flours and Experience the Difference

Best for Standard Home Ovens
Antimo Caputo "00" Chefs Flour (Red)

The Chef's flour is a general-purpose, high gluten flour that works well for many recipes. "Tipo 00" refers to how refined the flour is. Chef's Flour is best for those who want to bake in their traditional home oven up to 500 degrees Fahrenheit! 

Check it Out
We earn a commission if you click this link and make a purchase at no additional cost to you!
Best for High-Temperature Ovens
Antimo Caputo Pizzeria 00 Flour (Blue)

A flour with elastic, resistant gluten and protein resulting in a long-rise dough. Ideal for classic Neapolitan pizza made in high heat wood fired, gas or electric ovens in high temperatures over 700 degrees F.


Check it Out
We earn a commission if you click this link and make a purchase at no additional cost to you!

Additional Flour Resources

flour absorption

Flour Absorption 101: The Key to Crafting the Perfect Pizza Crust

the PROs

Ah, pizza. The one food that unites us all! What would we do without our delicious, cheesy slices of heaven? …

manitoba flour

Manitoba Flour: Unlocking the Potential of the #1 High-Gluten Flour

the PROs

You might have heard about Manitoba flour and are wondering what all the fuss is about. Well, let us tell …

Bleached flour vs whole-wheat flour

Bleached Flour vs Whole-Wheat Flour: Which is Best for Pizza?

the PROs

Bleached Flour vs. Whole-Wheat Flour The debate over bleached flour vs. whole-wheat flour for pizza is highly contended by those …

Bleached Flour vs Bread Flour

Bleached Flour vs Bread Flour: Which is Best for Pizza?

the PROs

Bleached Flour vs Bread Flour Are you interested in finding out the difference between bleached flour vs bread flour for …

How to Turn All-Purpose Flour into Pizza Flour

How to Instantly Turn All-Purpose Flour into Pizza Flour

the PROs

How to Turn All-Purpose Flour into Pizza Flour If you want to know how to turn all-purpose flour into pizza …

use bleached flour for sourdough starter

The Truth About Using Bleached Flour for Sourdough Starter

the PROs

Using Bleached Flour in Sourdough Starter? Are you wondering if you can use bleached flour for sourdough starters? Have you …

Does Pizza Flour Contain Yeast

Does Pizza Flour Contain Yeast? Find What You Need to Know

the PROs

Ever wonder what gives pizza its mouth-watering, fluffy, and crisp crust? It’s all about the magic happening behind the scenes …

Bleached Flour vs All-Purpose Flour

Bleached Flour vs All-Purpose Flour for Pizza (Why AP Flour is Better)

the PROs

Bleached Flour vs All-Purpose Flour for Pizza? Do you want to know which flour to pick to make your pizza …

Can you use bleached flour for pizza dough

Can You Use Bleached Flour for Pizza Dough? (Why Unbleached Flour Is Better)

the PROs

Bleached or Unbleached Flour for Pizza? When it comes to crafting the ultimate pizza, choosing the right flour is crucial …

Enjoy!

Not a PRO? Not a Problem!

Take a pizza class to bring your pizza skills to the next level,

so you can be a PRO!

Grill for Pizza

Best Grill for Pizza in 2024

the PROs

Best Grill for Pizza Picture this: a warm summer evening, the sun casting a golden glow as it sets, the …

how to cook pizza in air fryer

How to Cook Pizza in Air Fryer in 3 Easy Steps for the Perfect Crust!

the PROs

Do you want to learn how to cook pizza in an air fryer? Thanks to this fantastic hack for an …

What is uncured pepperoni

What is Uncured Pepperoni? Demystifying the Differences and Unveiling the Flavor Secret Behind Your Favorite Pizza!

the PROs

Editor’s Note: This article received its latest update on March 6, 2024, ensuring you have access to the most current …

let's make pizza image

Newsletter

Subscribe to our Recipe of the Week newsletter and receive our partners’ latest recipes, tips, and discount offers.

Keep in Touch!

info@homemadepizzapro.com

3 thoughts on “Caputo Cuoco vs Pizzeria Flour? What’s the Difference? Here’s What You Should Know”

  1. Hi there I just wanted to say what an absolute awsome article explaining the difference between the Pizzeria flour and the chefs flour thank you so much for taking the time

    Reply
    • Thank you very much for your comments; we try to deliver the best info for you! If we can be of further help, don’t hesitate to contact us. Happy Pizza Baking!!

      Reply
  2. I just used the pizzeria flour to make a loaded 16 inch pizza in my home oven. I put the dough ball in the fridge over night and put everything but the kitchen sink on it streiched on a aluminum pan for 8 minutes and then directly on the stone for 10 minutes. Hydration was 65% with instant yeast and a little bit of honey. I used a lb of cheese/sausage topped with hot cappacola. The Sauce was thickened with tom. paste with a good amount of olive oil and italian seasoning. The flour according to you shouldn’t have worked in such a low temp oven(500 deg F) but it is as good or better than the chefs flour recommended. The commercial pizzeria’s would go broke if it took as long as I did to cook it as people would never hang around for that amount of time but just letting you know that its doable at the lower temps.The crust is light and chewy but strong enough that it kept all the topping on when picked up and slightly folded to eat. My pizza has been called a casserol it has so much toppings,lol.

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.