Ever wondered what makes an authentic Neapolitan pizza so extraordinary? For me, the journey began with my first experience using Antimo Caputo Pizzeria Flour. I was skeptical at first, thinking all flours were the same (or at least all Type 00 flours). But once you’ve really delved into making a true Neapolitan pizza, using a true Italian flour made just for the task changed everything!

The Difference Between Italian and American Wheat Flours
One of the most significant discoveries I made was the difference between Italian wheat flour and American wheat flour. Italian flour, (such as Caputo’s), is typically made from softer wheat varieties. This gives it a lower protein content and makes it perfect for creating that light, tender pizza crust.
In contrast, American wheat flour is derived from harder wheat varieties, resulting in a higher protein content. While this makes American flour great for bread, many American varieties result in a denser, less airy pizza crust.
Remind what Type 00 means?
When making pizza, you’ll quite frequently see the “Type 00” associated with flour – especially flour designed for Neapolitan (but also New York). Type 00 (which in Italian is pronounced doppio zero) refers to the milling specification – the flour is ground to an extremely fine level, much like baby powder in terms of consistency.
While it is often associated with Italian pizza flour it is really not very useful in understanding that flour’s best application since it doesn’t describe the wheat type (e.g. soft vs. hard), protein content, or W Index – which are all far more critical aspects of a flour when choosing it for pizza.
What Makes Caputo Pizzeria Flour Different?

You don’t actually need to travel to Naples to experience true Neapolitan pizza. Thankfully, you can get lovely Italian flours imported into the US. With quality Italian pizza flours, you can achieve that coveted balance of chewiness and crispiness right in your own kitchen.
The unique blend of up to eight different wheat varieties in Caputo flour ensures a consistent quality and the ideal properties for Neapolitan pizza dough. Blending apparently allows Caputo to maintain their quality standards regardless of varying wheat crop conditions. Their quality experts ensure that each flour maintains optimal protein levels and starch-binding characteristics, influenced by factors like weather, soil, and the harvest. The resulting flour, cherished by pizza masters worldwide (including my local favorite Neapolitan pizza place, Settebello), is the secret ingredient that can turn your homemade pizza into a culinary masterpiece.
One tidbit I found interesting in researching this flour is that not all of the wheat that is used for Italian flours is grown in Italy. That’s true of Caputo flours as well as Polselli Classica, another fantastic Italian option, but according to the Caputo website, the entire Grano Nostrum (their soft wheat flour – one of the grains used in Pizzeria) process is certified 100% made in Italy.
“Blue” is the Gold Standard of Pizza Flour

Antimo Caputo Pizzeria Flour (affectionately called “blue” in the US because of its packaging) stands out with its high-quality protein (12.5%) and elastic, resistant gluten. Unlike flours for you might use for bread or all-purpose applications (even American pizzas), Caputo’s flours are crafted for specific applications, allowing chefs to achieve optimal results for each.
Thus the unique composition of the Blue Pizzeria flour ensures your dough is light and airy yet strong enough to hold up under the highest baking temperatures, perfect for achieving the quintessential Neapolitan pizza crust. Baking best at over 700°F, Caputo Pizzeria flour guarantees a balance of chewiness and crispiness that is hard to match.
By the way, in it’s Italian packaging, Pizzeria is actually red!

Caputo’s is a Family Tradition Rooted in Naples

Since its founding in 1924, the Caputo family has upheld the ancient Neapolitan art of milling. Their dedication to quality and tradition spans three generations, with each member contributing to the company’s growth and success. From its humble beginnings in Capua to becoming the gold standard for Neapolitan pizzaioli, the Caputo legacy is one of resilience, innovation, and passion.
The Caputo Legacy: A Flourishing Family Tradition
The Caputo family’s journey began in 1924 when brothers Carmine and Pasquale Caputo returned to their hometown, Capua, Italy, after working in the United States. They founded the Caputo Mill and pasta factory, laying the foundation for what would become a flour empire.
After Carmine’s passing, his son Antimo took over at the young age of 21, steering the company through significant growth. Moving operations closer to Naples, Antimo strategically positioned the mill in San Giovanni a Teduccio, leveraging its proximity to the port for wheat imports.
Under the management of Antimo and his wife Maddalena, the mill flourished, focusing solely on flour production. Despite a devastating fire in the late ’70s, the family’s resilience saw the mill rebuilt and expanded. Today, Antimo and Maddalena’s sons, Carmine and Eugenio, continue to run the company with their own sons, ensuring the Caputo legacy thrives.
Expanding from Naples to the World
Caputo’s reputation as a “flour boutique” quickly spread beyond Campania, making waves in the global foodservice industry. The American adventure began in the ’90s when a prominent New York restaurateur discovered the flour in Naples and introduced it to the US market.
With Antimo and Eugenio’s sons joining the company, Caputo continued to innovate and expand. In 2009, they launched their award-winning Gluten Free Flour, Fioreglut, maintaining their commitment to natural ingredients without compromising on flavor or texture.
Why Choose Antimo Caputo Pizzeria Flour?

The Caputo Pizzeria flour is truly specialized to producing the coveted AVPN Neapolitan pizza. At a very reasonable price point on Amazon, you can make the exact same pizza crust you’d find in the classic haunts of Naples here in North America.
- W Index Rating*: Caputo pizzeria flour has a W index rating of 260-280, which is moderately high.
- High Protein Content: At 12.5%, it provides the necessary strength for an elastic and chewy dough.
- Ideal for High Heat: Designed to withstand oven temperatures above 700°F, perfect for Neapolitan pizza.
- All Natural: Non-GMO, Vegan, Kosher, and Halal, ensuring quality and inclusivity.
- Family Expertise: Generations of milling experience ensure consistent, high-quality flour.
*W Index Rating?
Flours have what’s called a “W rating”, which rates the strength of the flour (gluten and protein content) and their ability to absorb water. Generally speaking, a higher W rating is good for pizza, as it lends strength. Antimo Caputo Pizzeria 00 flour and Polselli Classica (another fantastic Italian flour) are both 260-270. Some of the heavier-duty American pizza flours are much higher (such as the Tony Gemignani’s 00 flour which has a W index rating of 390-400, which is VERY high!). In contrast, a pastry flour (which can also be a 00), often has a W rating below 200.
Neapolitan Pizza with Antimo Caputo Type 00 Pizza Flour
So, once I got my hands on Antimo Caputo Type 00 Pizza Flour, obviously I had to make a traditional Neapolitan pizza. I had no choice!
Caputo Pizzeria Flour Recipe
The instructions for our Caputo Pizzeria flour recipe are detailed on our AVPN page (and also in the recipe below), but I followed the classic method of making Neapolitan pizza dough with my Caputo Blue. The flour works well both with just a dry yeast or with a starter (Biga, Poolish, or Sourdough).

The dough was left to ferment at room temperature for 24 hours, allowing the natural flavors and textures to develop fully.

I’ll be honest, this flour hasn’t been very forgiving of me over-proofing it. I’ve made about 20 pizzas with this flour and I’ve found it far easier to over-proof the dough and end up with a real challenge on my hands. If you’re making individual 8-9 ounce pizzas, you’re using a pinch of yeast – like 1/3rd of 1/8th of a teaspoon. It’s very easy to add too much!
Quite frankly, this dough does a lot better using a small and more measurable amount of starter (or Mother dough, per the AVPN rules, larger batches (where you can more accurately measure the yeast), or a little shorter proofing times (8 hours at room temperature seems to be a happier spot for me).
So, I suggest playing it safe and proofing at room temperature for under 12 hours.
Basking in the Heat

Baking the pizza at the traditional 900°F, the crust developed the perfect Neapolitan texture: slightly charred, airy, and with just the right amount of chew. The slices were characteristically floppy, as a true Neapolitan pizza should be. Unlike when you use an American (hard wheat flour), when done exactly right, this pizza is best enjoyed with a fork and knife.
Can I Make Other Types of Pizza?
While a lot of flours are very versatile, frankly I think this is a one-trick pony.
But, that’s really by design. Caputo really does make several varieties of flours for different applications and “Blue” just really is best suited for the classic AVPN Neapolitan pizza. If you have another pizza in mind, I’d pick a flour that’s more specifically suited to the pizza dough you’re making.
When Not To Use This Flour
While this flour makes one of the most coveted Neapolitan pizza dough recipes, Caputo Blue Pizzeria flour is a little susceptible to over-proofing and then losing its strength. I didn’t find this flour an ideal choice for long fermentations. Thankfully, there are specialty flours just for this application, including Caputo Chef’s Flour (red packaging in North America) as well as others like Central Milling’s Organic Reinforced Pizza Flour.

Antimo Caputo Pizzeria Flour Neapolitan Pizza Recipe
Equipment
- 1 Stand Mixer (Optional)
- 1 Outdoor pizza oven AVPN says wood-burning is required, but use what you've got!
Ingredients
- 2.5 Cups 00 Pizza Flour Antimo Caputo Type 00 Pizzeria (320 grams)
- 7 Ounces Water Filtered or bottled drinking water preferred. Do not use reverse osmosis purified water.
- 1 Tsp Sea salt fine is best
- 0.01 Ounces Dry yeast (1/2 of 1/8 Teaspoons)
Instructions
- Pour the water into the mixing bowl of a stand mixer. Pour the salt into the water and whisk (or stir) until the salt is dissolved.Add about 1/2 cup of flour into the water.
- Start your stand mixer using the hook attachment on its slowest setting.
- Add the yeast to the water.
- Slowly add more flour. Not all flour hydrates the same, so it may be that you'll need a little less or a little more flour.
- If you don't have a stand mixer, you can do this all by hand. Dissolve the salt in the water.Make a "volcano" of all of the flour and pour the salt water into the middle. Slowly move and mix the "volcano" walls into the water. Add the yeast into the paste of flour and water before kneading.
Checking the Dough
- The dough will form into a single compact ball.· When this happens, stop the mixer and check the texture. · Dust your hands with flour and pull the dough off of the hook. · Knead the dough in your hands. · The texture and moistness should be consistent throughout. If it is not, return it to the mixer and check again. · The dough should be slightly tacky and smooth but should not be leaving much sticking to your hands. If it is, return it to the mixer and continue adding flour – slowly. · The final dough ball should be "fat" in appearance and sticky, soft, elastic. It might not be perfectly smooth to the touch yet.
First Fermentation
- Place the dough on a clean surface and cover with a damp cloth for one hour. The damp cloth is important to keep the outer surface from drying out.
Second Fermentation
- Remove the damp cloth and separate the dough into two balls of equal size (this recipe will make two dough balls approximately 9 ounces – which should make about a 11" to 12" pizza).
- Work the two halves into balls (the traditional technique is to shape them the same way Italians prepare fresh mozzarella balls).
- Place the two balls into one or two sealed containers – the dough balls will double in size, so make sure they have enough room.
- Let the dough rest for between 8 and 12 hours at room temperature.
Stretching the Dough
- After the second fermentation, the dough will have become extensible (meaning you can stretch it) but not very elastic.
- Put 1 tablespoon of flour on your work surface
- Remove one dough ball from its container onto the floured work surface.
- Stretch the dough by hand from the center to the edge. Create a round shape but ensure that the edge of the crust is about 0.5" tall and 0.5" to 1" wide and the rest of the crust is very thin (less than two pennies, if you can).(If needed, add more flour to the work surface so the pizza does not stick, but do not use more than you need)
- With this recipe (which makes two 9 ounce pizza dough balls), you should be able to make up to a 12" pizza.
- Put 1 tablespoon of flour on your pizza peel and rub it into the wood (so the dough will not stick when launched into the oven).
- Transfer your dough to the pizza peel.
- You will want to quickly apply your toppings and get the pizza into the oven before the dough sticks to the peel. Start with the sauce.
- Fresh sliced mozzarella is always the best on a Neapolitan pizza, but you can use shredded. A bit of grated parmesan is also a nice addition!
- We also had some lovely pancetta left over from a previous pizza, so we used the last of it up here!
- Launch the pizza into the oven on the hottest part of the stone without being in the flames.
- Rotate the pizza one quarter turn every 30 seconds. Generally, the pizza will be done in 3 minutes or less. So watch it closely!
- Remove the pizza from the oven and let it rest for about 3 minutes.
- Cut and serve immediately.
Notes
- If you are going to cook this in a conventional oven, you’ll want the highest temperature you can get the oven to.
- If you have a pizza stone (or pizza steel), that’s going to help a lot in getting the most authentic crust. If not, a pizza pan (or cookie sheet) will still turn out a great pizza.
- You can either start the pizza on a pan (or cookie sheet) and transfer it to the stone after about 10 minutes (when the crust is firm enough to be safely transferred). At this point, turn off the oven and let the pizza cook on the stone for another 5 minutes. Remove and let rest on a cutting board for another 5 minutes before cutting and serving.
- Alternatively, you can start by launching the pizza directly to the pizza stone in your oven. This is more tricky and you might want to practice with some dough with no toppings!
Nutrition

Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.