Tipo 00Unmalted
Caputo
00 Pizzeria (Blue)
Classic Neapolitan 00. Extensible, fine mill, low ceiling — a 75% “country” mix here is a puddle, not a pie.
Load into Sourdough CalculatorThe numbers
- Protein
- 12.5%
- Ash
- 0.55%
- Safe hydration
- 62%
- Max ceiling
- 68%
How much water it takes
Safe 62%Ceiling 68%Failure
Green is the working loaf. Gold is the last mix that still has a gluten net. Red past the ceiling is a sticky puddle.
About this flour
- Wheat type
- Soft Wheat
- Extraction
- Tipo 00 (≤0.55% ash)
- Enzymatic profile
- Unmalted / Slow Ferment
How it handles
Built for 60–65% pizza dough and a 400°C oven, not a Dutch oven. Short mix, long cold. 62% is Neapolitan. 68% is already a wet pie dough. Do not autolyse like bread — you will make soup. Extensibility is the feature; elasticity is not.
Good for
- Neapolitan Pizza
- Wood-Fired Pies
- Thin Focaccia