Best Caputo Flour for Pizza: Pizzeria vs Chef’s vs Nuvola Explained
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Antimo Caputo, the Naples mill, makes the flour most Neapolitan pizzerias use. Its bags look similar, but they’re made for different ovens and doughs. The short version: use Pizzeria (blue) in a 700°F+ pizza oven and Chef’s (red) in a home oven. Here’s every Caputo flour worth knowing.
| Flour | Type | Best for |
|---|---|---|
| Pizzeria (blue) | 00 | Neapolitan pizza in 700°F+ ovens |
| Chef’s (red) | 00 | Home ovens, bread, pasta |
| Nuvola | 0 | Airy, high-hydration dough |
| Manitoba Oro | 0 (strong) | Long ferments, blending, bread |
| Semola Rimacinata | Durum semolina | Dusting peels, pasta |
| Fioreglut | Gluten-free | Gluten-free pizza |
- Caputo Pizzeria 00 Flour (Blue), 2 x 2.2 lb – best Caputo for Neapolitan pizza
- Caputo Pizzeria 00 Flour (Blue), 11 lb Bag – best value bulk Caputo
- Caputo Chef’s Flour (Red), 2 x 2.2 lb – best Caputo for home ovens
- Caputo Nuvola Super Type 0 Flour (55 lb) – best for airy, high-hydration dough
- Caputo Manitoba Oro Tipo 0 Flour (11 lb) – best for strengthening blends
- Caputo Semola Rimacinata (Semolina), 2.2 lb – best for dusting peels
- Caputo Fioreglut Gluten-Free Pizza Flour – best gluten-free pizza flour
- King Arthur 00 Pizza Flour (4 x 3 lb) – best American 00 alternative
The Best Caputo Flours
1. Caputo Pizzeria 00 Flour (Blue), 2 x 2.2 lb – best Caputo for Neapolitan pizza
Caputo Pizzeria, the blue bag, is the flour Neapolitan pizzaioli use. It’s milled in Naples for long fermentation and very high heat: Caputo says it’s made for wood, gas or electric ovens above 700°F.
Its elastic gluten gives the soft, puffy, bubbly cornicione (rim) of a true Neapolitan pizza.
Key specs:
- Type: 00 soft wheat
- Best oven temperature: 700°F+
- 2 x 2.2 lb bags
PROS:
- The Neapolitan standard
- Great for long fermentation
- Puffy, airy crust
CONS:
- Pale crust in a 500°F home oven
- Small bags cost more per pound
2. Caputo Pizzeria 00 Flour (Blue), 11 lb Bag – best value bulk Caputo
The same Pizzeria flour in a 5 kg (11 lb) bag, a much better price per pound if you make pizza every week.
Key specs:
- Type: 00
- 11 lb (5 kg) bag
PROS:
- Lower cost per pound
- Same Pizzeria flour
CONS:
- Store it airtight
3. Caputo Chef’s Flour (Red), 2 x 2.2 lb – best Caputo for home ovens
Caputo Chef’s flour, the red bag, has strong, elastic gluten and is milled for home ovens up to about 500°F. It’s the better Caputo if you don’t have a pizza oven. It also works for bread and pasta.
Key specs:
- Type: 00
- Suited to home ovens up to ~500°F
- 2 x 2.2 lb bags
PROS:
- Better browning in home ovens
- Versatile for bread and pasta
- No additives
CONS:
- Not the classic choice for 900°F ovens
4. Caputo Nuvola Super Type 0 Flour (55 lb) – best for airy, high-hydration dough
Nuvola (“cloud”) is Caputo’s type 0 flour, popular for light, airy, high-hydration dough. On Amazon it comes in a 55 lb bulk bag, best for serious home pizzaioli or small businesses.
Key specs:
- Type: 0
- 55 lb bag
- Made in Italy
PROS:
- Very airy crusts
- Bulk value
CONS:
- 55 lb is a lot for home use
- Limited stock
5. Caputo Manitoba Oro Tipo 0 Flour (11 lb) – best for strengthening blends
Manitoba Oro is a strong type 0 flour. Pizza makers blend it with 00 flour for long, cold fermentations, and it’s also good for bread and pan pizza.
Key specs:
- Type: 0 (strong)
- 11 lb (5 kg) bag
PROS:
- Adds strength to blends
- Good for long ferments and bread
CONS:
- Not a standalone Neapolitan flour
6. Caputo Semola Rimacinata (Semolina), 2.2 lb – best for dusting peels
Caputo’s twice-milled durum wheat semolina is the pizzeria trick for launching. A light dusting on the peel acts like ball bearings and doesn’t burn as fast as flour. It also makes great pasta and bread.
Key specs:
- Type: durum semolina, re-milled
- 2.2 lb bag
PROS:
- Best for dusting peels
- Also for pasta and bread
CONS:
- Not for the dough itself
7. Caputo Fioreglut Gluten-Free Pizza Flour – best gluten-free pizza flour
Fioreglut is Caputo’s gluten-free blend of rice and potato starches, rice and soy flour, made specifically for pizza and bread with a soft crumb and bubbly rim.
Key specs:
- Gluten-free blend
- 2.2 lb bag
PROS:
- One of the best GF pizza flours
- Made for pizza
CONS:
- Contains soy
- Availability varies
8. King Arthur 00 Pizza Flour (4 x 3 lb) – best American 00 alternative
King Arthur’s 00 is finely milled from American-grown hard and soft wheat and is designed for Neapolitan-style pizza in a home oven. It’s a good, easy-to-find alternative to Caputo.
Key specs:
- Type: 00 (American wheat)
- 4 x 3 lb bags
- Non-GMO Project Verified
PROS:
- Made for home ovens
- Easy to find
- Good value
CONS:
- Not Italian-milled
Which Caputo Flour for Your Oven?
Pizza oven (Ooni, Gozney, wood-fired): Pizzeria (blue). It’s designed to bake in 60–90 seconds without burning.
Home oven or countertop oven (500–750°F): Chef’s (red), or King Arthur 00. Pizzeria flour can bake up pale and dry at lower temperatures.
More on flour in our best flour for pizza dough guide and basic pizza dough recipe.
FAQ
What does 00 mean on flour?
It’s the Italian grind classification. 00 is the finest milling. It describes texture, not protein content.
Is Caputo Pizzeria or Chef’s better?
Pizzeria for pizza ovens above 700°F, Chef’s for home ovens and general baking.
How should I store Caputo flour?
In an airtight container somewhere cool and dry. Big bags keep best if you decant them.
Our Pick
Buy Caputo Pizzeria if you have a pizza oven, Caputo Chef’s if you don’t, and a bag of semola for dusting your peel.
