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

Which is the best flour for homemade pizza?

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Caputo Cuoco vs Pizzeria Flour, the siblings battle.

Who will win the title of best for homemade pizza?

Let’s find out!

Caputo Chef's vs Pizzeria Flour
Caputo Cuoco vs Pizzeria

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 that there is more to it than just “marketing” or “branding” a red bad or a blue bag.

Ultimately, you will be able to 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!

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


Antimo Caputo Chefs Flour

Caputo Chef’s Flour

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

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 give the dough more strength. 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.

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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
Caputo Cuoco vs Pizzeria

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

Flour Type

Both 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 is 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, though; 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 make the flour stronger.

See the Strength section for more information.

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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 as a measurement of their flour’s “strength”, we will explain it, so you understand what it means.

The “W” index is an indicator of 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 enables the measurement of 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 image
Alveograph Test

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

alveograph data chart image
Caputo Cuoco vs Pizzeria

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

This video is presented by Chopin Technologies.

What is the “W” Index?

The “W” index is an indicator of 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.

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%

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

To understand the difference between Caputo Chef’s and Pizzeria flour, we need to look at the values.

The values on the chart suggest that chef’s flour is a much stronger flour 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 a “strong flour”.

Elasticity – Caputo Cuoco vs Pizzeria

The difference between Caputo Chef’s and Pizzeria Flour in terms of elasticity is a little 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 it is extensible, making it more challenging to work with as it will be tougher and dense.
  • The lower the 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.

For both of the Caputo Flours, they show a P/L value of 0.5 to .06, both having the same value.

Which is optimal.

Now, how can both flours possibly have the same value when they both have 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 Chef’s 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 a stronger flour with a 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 to make 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.

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! 

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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.


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