Bring professional baking into your home kitchen with Caputo “00” Chef’s Flour. Soft-milled yet powered by strong gluten, this flour is made in Italy by the Caputo family and is ideal for doughs that benefit from long proofing, high hydration, or demanding baking techniques. 

Key Specifications

What It’s Ideal For

This flour is versatile and strong, making it a go-to in many baking situations:

• Doughs need long fermentation (cold proof or multi-day) to develop flavour.

• High hydration pizza crusts — stretchy yet resilient enough to handle.

• Artisan breads, focaccias, and other yeasted goods where open crumb and structure matter.

• Pasta, crepes, or any recipe that benefits from a smooth, elastic dough.

• Home ovens and moderate commercial ovens — give professional-level baking without needing speciality equipment.

Baking Tips & Best Practices

• Use hydration of ~ 65-70% (or more, depending on conditions) to get airy texture.

• Give dough adequate resting/stretch-fold periods rather than aggressive kneading.

• Cold ferment (12-24 hours or longer) if possible — flavour improves greatly.

• Preheat oven well; if using pizza stone or steel, allow good radiant and bottom heat for better crust.

• Store in a cool, dry place, tightly sealed — 00 flours are very fine and absorb moisture easily.