What Is Caputo Flour?
Caputo flour is a highly specialized Italian flour milled from select varieties of wheat to achieve a specific protein content and granulation, making it ideal for Neapolitan-style pizza and other baked goods requiring particular texture and elasticity.
The Heritage of Caputo Flour
The Molino Caputo, located in Naples, Italy, has been producing flour since 1924. The company’s longevity and dedication to quality have made it synonymous with Neapolitan pizza. Understanding Caputo flour requires appreciating its historical context and the meticulous milling process that sets it apart. It’s not just flour; it’s a tradition. They focus on creating flours with consistent protein content and granulation, crucial for achieving authentic results.
Understanding the W Rating and Protein Content
A key characteristic of flour is its strength, often represented by the “W” rating. This measures the flour’s ability to absorb water and withstand long fermentation times. Caputo flours, especially the Pizzeria and Saccorosso types, have moderate W ratings, making them suitable for longer fermentation, which contributes to a more flavorful and digestible crust. The protein content is also crucial, typically ranging from 11% to 13%, influencing the gluten development.
Caputo Flour Types and Their Uses
Caputo offers a range of flours, each designed for specific purposes:
- Caputo Pizzeria (Blue Bag): This is arguably the most famous. It’s ideal for Neapolitan-style pizza baked at high temperatures.
- Caputo Saccorosso (Red Bag): Also known as “Chef’s Flour,” it’s slightly stronger than the Pizzeria flour, suitable for longer fermentation and various baking applications.
- Caputo Manitoba Oro: A very strong flour with a high W rating, often used for panettone, brioche, and other rich doughs.
- Caputo Fioreglut: A gluten-free option for those with dietary restrictions, designed to mimic the performance of traditional wheat flour.
The Milling Process: A Key to Caputo’s Quality
Caputo uses a slow-milling process that preserves the starch quality and prevents the flour from overheating. This results in a flour that hydrates more easily and develops gluten more effectively. Unlike high-speed industrial milling, Caputo’s gentle approach ensures the flour retains its natural characteristics.
Benefits of Using Caputo Flour
- Consistent Results: Provides predictable and reliable performance, crucial for professionals and home bakers alike.
- Improved Texture: Creates a light, airy, and digestible crust due to optimal gluten development.
- Enhanced Flavor: The slow fermentation process allows the flavors to develop fully, resulting in a more complex and satisfying taste.
- Authenticity: Using Caputo flour is a key ingredient in achieving authentic Neapolitan-style pizza.
Common Mistakes When Using Caputo Flour
- Overmixing: Caputo flour doesn’t require extensive mixing. Overmixing can lead to a tough crust.
- Incorrect Hydration: Understanding the specific hydration requirements of each Caputo flour type is crucial.
- Using the Wrong Type: Substituting one Caputo flour for another can significantly impact the final result. For example, using Manitoba for Neapolitan pizza would likely yield a very tough, dense crust.
Table Comparing Different Caputo Flour Types
| Flour Type | Protein Content | W Rating | Best Use |
|---|---|---|---|
| Caputo Pizzeria | 12.5% | 260-270 | Neapolitan Pizza |
| Caputo Saccorosso | 13% | 280-300 | Neapolitan Pizza, Bread, and Other Baked Goods |
| Caputo Manitoba Oro | 14.5% | 370-400 | Panettone, Brioche, and High-Fat Doughs |
| Caputo Fioreglut | N/A | N/A | Gluten-Free Baking |
Frequently Asked Questions (FAQs)
What is the difference between Caputo Pizzeria and Caputo Saccorosso?
Caputo Pizzeria (Blue Bag) is designed for shorter fermentation times (typically 8-24 hours) and produces a softer, more delicate crust. Caputo Saccorosso (Red Bag), also known as “Chef’s Flour,” has a slightly higher protein content and W rating, making it suitable for longer fermentation (up to 72 hours) and creating a crust with more structure and chew.
Can I use Caputo flour for bread making?
Yes, especially Caputo Saccorosso and Manitoba Oro. Saccorosso’s higher protein content and strength make it excellent for various bread types, while Manitoba Oro is ideal for rich, enriched doughs like brioche and panettone that require significant gluten development.
How should I store Caputo flour?
To maintain its freshness and prevent insect infestation, Caputo flour should be stored in an airtight container in a cool, dry place, away from direct sunlight.
What does the “00” designation mean in Caputo “00” flour?
The “00” refers to the fineness of the grind. In the Italian flour grading system, “00” is the finest grind, resulting in a very soft, powdery texture ideal for pizza and pasta.
Is Caputo flour organic?
Most Caputo flours are not certified organic. They prioritize specific wheat varieties and milling techniques to achieve desired performance over organic certification. However, some limited organic options may be available.
Where can I buy Caputo flour?
Caputo flour is widely available in specialty food stores, Italian markets, and online retailers. Many pizza supply shops also carry it.
Can I substitute another flour for Caputo flour?
While you can substitute other flours, you may not achieve the same results. Strong bread flours can be a decent substitute in some cases, but for authentic Neapolitan pizza, Caputo Pizzeria or Saccorosso are highly recommended.
What is the hydration level for Caputo Pizzeria flour?
The optimal hydration level for Caputo Pizzeria typically ranges from 55% to 65%, depending on environmental factors and the desired texture. It’s best to start with a lower hydration and gradually increase it until you achieve the desired dough consistency.
Why is Caputo flour so expensive?
The higher price reflects the quality of the wheat, the slow-milling process, and the expertise involved in producing consistent, high-performing flour. It’s also imported from Italy, adding to the cost.
Does Caputo flour expire?
Yes, like all flours, Caputo flour has an expiration date. Check the packaging for the “best by” date and store the flour properly to maximize its shelf life.
Can I use Caputo flour in a home oven?
While Caputo flour is designed for high-temperature ovens, you can still use it in a home oven. The results may vary slightly, but you should still achieve a noticeably better crust compared to using standard all-purpose flour. Preheating a pizza stone or steel can help.
Is Caputo flour bleached or bromated?
No, Caputo flour is not bleached or bromated. It’s a naturally milled flour with no additives. This contributes to its clean flavor and optimal performance.