The Collection

Caputo

The blue bag — Caputo's entry-level "00" pizza flour, the world's most-sold professional pizza flour, W 220–240.

Caputo

Authentic Italian dried sourdough starter (lievito madre) — brings complex tang and flavour to pizza and bread without maintaining a live culture.

Caputo

Caputo's own instant dry yeast — specifically calibrated to pair with Caputo flours for optimal fermentation activity.

Caputo

Dedicated fresh pasta flour from Caputo — a unique blend for silky tagliatelle, pappardelle, and light gnocchi.

Caputo

W 300–320 professional bread flour in the iconic red bag — the bakery staple for sourdough, panini, and Italian breads.

Caputo

Stone-ground Italian wholemeal flour — rich in bran and fibre, ideal for rustic country breads and wholemeal pizza.

Caputo

The strongest flour in the Caputo line (W 380–400) — designed for the most demanding long-fermentation breads, croissants, and panettone.

Caputo

A versatile Italian "00" all-purpose flour — perfect for pastry, cakes, biscotti, and light pasta doughs.

Caputo

Caputo's celebrated gluten-free pizza flour blend, delivering a remarkably authentic crust texture for coeliacs and gluten-intolerant cooks.

Caputo

Twice-milled durum wheat semolina — the traditional flour for pasta fresca, gnocchi, and artisan bread.

Caputo

"Nuvola" means cloud — this W 260–280 flour creates incredibly light, airy pizza crusts with a pronounced "cornicione" rim.

Caputo

High-strength "00" flour with W 300–320 for long-fermented pizza, focaccia, and enriched breads.

Caputo

5 kg of the iconic Neapolitan "00" pizza flour — ideal for pizzerias, bakeries, and serious home cooks.

Caputo

The original Neapolitan pizza flour — finely milled soft-wheat "00" for exceptional gluten development and a light, airy crust.