Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, 2.2

The Verdict

The Flour That Made Me Throw Away My Bread Flour

Look, I’ve burned through more bags of flour than I care to admit chasing that elusive Neapolitan crust — the kind with leopard-spotted char, a puffy cornicione, and a crumb that’s somehow both chewy and airy. The Mulino Caputo 00 Pizzeria Flour is the flour that finally got me there. It’s the same flour used by actual pizzerias in Naples, and there’s a reason it’s become the default recommendation on every pizza subreddit and baking forum.

What You’re Actually Getting

One 1kg (2.2 lb) bag of finely milled Italian “00” flour. That’s it. No fancy packaging, no recipe cards, no measuring scoop. The bag itself is a simple paper sack with the classic blue and red Caputo branding — the same design you’d see in Italian grocery stores. Don’t expect the reinforced resealable bags you get with specialty flours; this is a straightforward, utilitarian package.

The flour itself is what matters. It’s milled to an “00” fineness — essentially talcum powder consistency — from soft wheat with a protein content around 12.5%. That protein level is the secret: high enough to develop strong gluten for a chewy crust, but low enough to keep the dough extensible and easy to stretch without fighting back.

How It Actually Performs

Here’s where Caputo separates itself from cheaper 00 flours. The absorption rate is noticeably lower than bread flour — you’ll use about 55-60% hydration instead of 65-70%. That took me a batch or two to dial in, but once I adjusted, the dough was a dream. It stretches without tearing, holds its shape during the transfer to the peel, and blisters beautifully in a home oven cranked to 550°F.

I’ve tested it with both a 12-hour room temperature ferment and a 48-hour cold ferment. Both produced excellent results, though the longer ferment gives you more complex flavor development. The crust comes out crispy on the outside, tender and airy inside, with that subtle chew that makes Neapolitan pizza so addictive.

What Buyers Keep Saying

The 4.7-star rating across 235 reviews isn’t an accident. The consistent themes in customer feedback echo my own experience:

“Finally got the Neapolitan crust I’ve been chasing for months. This flour is the real deal.”

Another reviewer noted: “I’ve used this in my Ooni and my home oven. Works great in both. The 1kg bag is perfect for testing before buying the big 25kg sack.”

One detail several reviewers mention: the price. It’s not cheap, especially compared to standard flour. But as one buyer put it: “Yes it’s expensive, but a single batch of dough costs about $3 in flour. That’s nothing compared to ordering pizza out.”

Where It Falls Short

Let’s be honest about the drawbacks. First, the price. You’ll pay a significant premium for this flour — typically $8-12 for 2.2 pounds versus $3-4 for the same amount of quality bread flour. If you’re making pizza weekly, that adds up.

Second, the packaging. The paper bag isn’t resealable, so you’ll want a airtight container or clip to store it properly. Flour bugs and moisture are real concerns if you leave it open.

Third, this flour is specifically optimized for pizza. It’s not ideal for bread, pasta, or pastries. If you want a versatile all-purpose flour, this isn’t it. It’s a specialty product for a specific purpose.

Who Should Buy This

Buy it if: You’re serious about making Neapolitan-style pizza at home, whether in a dedicated pizza oven or a home oven with a steel or stone. You’re willing to pay more for consistency and authenticity. You want to skip the trial-and-error phase of finding the right flour.

Skip it if: You’re a casual pizza maker who’s happy with decent results, on a tight budget, or want a flour that works for multiple baking projects.

FAQ

Q: Is this flour the same as what pizzerias in Naples use? A: Yes, Caputo Pizzeria is literally the flour used by many Neapolitan pizzerias. It’s designed specifically for the high-heat, short-bake method (60-90 seconds at 800-900°F) but also performs well in home ovens with longer bake times.

Q: Can I use this for regular bread or other baking? A: Technically yes, but it’s not ideal. The protein structure and low absorption are optimized for pizza dough. You’ll get better bread results from a dedicated bread flour.

Q: How many pizzas does one 1kg bag make? A: Using a standard 250g dough ball per pizza, you’ll get about 6-8 pizzas, depending on your hydration level. That’s roughly $1.50-2.00 per pizza in flour cost.

The Verdict

The Mulino Caputo 00 Pizzeria Flour is the gold standard for home Neapolitan pizza for good reason. It delivers consistent, authentic results that cheaper flours simply can’t match. The premium price is justified if you’re serious about pizza, but it’s overkill for casual bakers.

Score: 4.6/5 — It’s not perfect (packaging and price hurt it slightly), but for its intended purpose, nothing else comes close.