Saccorosso is Caputo's best-known '00', with 13% protein and W 300–320, built for doughs that rest long and rise slowly in the fridge.
Saccorosso, the red sack, is the best known of the Mulino Caputo flours. It is a Type 00 soft-wheat flour with 13% protein, a strength of W 300–320 and an elasticity (P/L) of 0.50–0.60, and Caputo gives it a shelf life of 12 months. The mill describes its gluten as having a balanced ratio of extensibility, strength and elasticity, and recommends it for doughs that need long resting times and prolonged leavening in refrigerated cells. That makes it the stronger partner to Caputo Pizzeria: where Pizzeria targets an 8 to 12-hour rise, Saccorosso is the choice when dough is made a day or more ahead and balled cold. Caputo positions it for pizzerias, pastry shops and chefs' kitchens alike. In general, stronger 00 flours like this hold their structure through longer cold fermentation, which tends to give a more developed flavour and an airy, blistered rim. Store sacks cool and dry, off the floor.
