Caputo's classic '00' for Neapolitan pizza: 12.5% protein, W 260–280 and P/L 0.50–0.60, made for well-hydrated dough with an 8 to 12-hour rise.
Pizzeria is the flour Mulino Caputo in Naples recommends for classic Neapolitan pizza. It is a soft-wheat Tipo 00 with 12.5% protein, a strength of W 260–280 and an elasticity (P/L) of 0.50–0.60. In practice, the gluten is elastic enough to stretch a thin centre without tearing, while the soft starch lets the dough take on plenty of water and stay light. Caputo pitches it at medium leavening of 8 to 12 hours and at very hot, wood-fired baking, where it gives a soft, honeycombed cornicione. Many pizzaioli work it at about 60–65% hydration with a direct dough. For longer schedules, dough balls can rest in the fridge and come back to room temperature before stretching. Beyond Neapolitan rounds, it suits pizza fritta, calzone and pizza bianca. The large sack fits a pizzeria running dough daily.
