Last updated: 28 May 2026
In 30 seconds: which Caputo flour for which pizza
Caputo Nuvola (W 260-280, blue bag) is built for airy, high-rim pizza: Neapolitan canotto and pan pizza, 65-70% hydration, 8-24 hours leavening. Caputo Cuoco (W 300-320, red Chef bag) is the strong flour for long maturation and high hydration: 24-72 hours, 65-75% water, the reference for the wood-fired Neapolitan that needs to hold a long cold ferment.
Caputo Pizzeria (W 260-280, blue) is the everyday classic for 8-24 hour direct doughs; Saccorosso Cuoco is the 25 kg professional pack of Cuoco. Below you find the full comparative table, a flour-by-pizza guide, what W and strength really mean, oven pairing, FAQ and where to buy Caputo in Switzerland.
Comparative table: Caputo Nuvola, Nuvola Super, Cuoco, Pizzeria, Saccorosso
| Flour | W strength | P/L | Protein | Hydration | Leavening | Ideal use |
|---|---|---|---|---|---|---|
| Nuvola (blue) | 260-280 | 0.50-0.60 | 12.5-13% | 65-70% | 8-24 h | Airy pan pizza, high-rim Neapolitan canotto |
| Nuvola Super (blue) | 300-320 | 0.55-0.65 | 13.5% | 70-80% | 16-48 h | Very high hydration, maximum alveolation, pinsa |
| Cuoco (red Chef) | 300-320 | 0.50-0.60 | 13% | 65-75% | 24-72 h | Long cold maturation, classic wood-fired Neapolitan |
| Pizzeria (blue) | 260-280 | 0.50-0.60 | 12.5% | 58-65% | 8-24 h | Daily direct dough, pizzeria workhorse |
| Saccorosso Cuoco (25 kg) | 300-320 | 0.50-0.60 | 13% | 65-75% | 24-72 h | Professional 25 kg pack of Cuoco |
Values are indicative of standard Caputo specifications; batches vary slightly. W is measured on the Chopin alveograph, P/L is the tenacity/extensibility ratio.
Which Caputo flour for which pizza
| Pizza type | Recommended Caputo | Hydration | Leavening |
|---|---|---|---|
| Neapolitan STG (wood, 90 s) | Cuoco or Pizzeria | 60-65% | 8-24 h |
| Contemporary Neapolitan canotto | Nuvola | 65-70% | 12-24 h |
| Pan pizza / Roman teglia | Nuvola or Nuvola Super | 75-80% | 24-48 h |
| Pinsa romana | Nuvola Super | 75-80% | 24-72 h |
| Long cold maturation (48-72 h) | Cuoco / Saccorosso | 65-75% | 48-72 h |
| Daily direct dough | Pizzeria | 58-62% | 6-12 h |
| Electric oven home pizza | Nuvola | 65% | 24 h |
What W and strength mean for a pizza flour
The W index measures the strength of a flour: how much work the gluten can absorb before the dough tears. It is read on the Chopin alveograph. A low W (170-220) is a weak flour for biscuits and short doughs; a high W (300-350) is a strong flour that holds long leavening and high water.
For pizza the useful range is W 260-350. Below 250 the dough collapses on long ferments; above 350 you need a panettone, not a pizza. Caputo Pizzeria and Nuvola sit around W 260-280, Cuoco and Nuvola Super around W 300-320.
The P/L ratio describes the balance between tenacity (P) and extensibility (L). For pizza the ideal P/L is 0.50-0.60: the disc opens without snapping back. A too-high P/L (over 0.70) gives a dough that fights you when you stretch it.
Caputo Nuvola: the flour for light doughs and big alveolation
Nuvola is a type 0 flour engineered for the contemporary Neapolitan canotto: the high, airy rim full of bubbles. With 12.5-13% protein and W 260-280 it absorbs 65-70% water comfortably and produces a light, digestible crumb.
Use Nuvola when you want maximum oven spring and a pronounced cornicione with an electric or gas oven at 430-480 °C. Leaven 8-24 hours at controlled temperature. Nuvola Super pushes higher: W 300-320, 70-80% hydration, for pan pizza, teglia and pinsa where you want extreme alveolation and a 24-48 hour ferment.
Caputo Cuoco: the flour for long maturation
Cuoco (the red Chef bag) is the strong all-rounder, W 300-320, 13% protein. Its strength lets the dough survive a 24-72 hour cold maturation in the fridge without losing structure: the gluten network stays intact and the long ferment develops aroma and digestibility.
It is the reference flour for the classic wood-fired Neapolitan baked at 450-485 °C in 60-90 seconds, and for any pizzaiolo who works with a 48 or 72 hour schedule. Hydration 65-75%. Saccorosso is exactly the same Cuoco flour in the professional 25 kg bag.
Flour and oven: matching strength to heat
The oven decides the flour as much as the recipe. A wood-fired oven at 450-485 °C cooks a Neapolitan in 60-90 seconds: use Cuoco or Pizzeria, hydration 58-65%, so the rim sets fast without burning.
An electric oven at 300-350 °C cooks slower, so a higher hydration (65-70%) with Nuvola keeps the crumb moist. For a home oven at 250-300 °C use Nuvola at 65% and a baking steel: longer bake, more water to avoid a dry biscuit.
Salt, yeast and dough management
For a 24 hour Neapolitan with Caputo Cuoco at 65% hydration: per litre of water use 50-55 g salt and 2-3 g fresh yeast (or 1 g dry). Autolyse 20-30 minutes, then add salt and yeast. Bulk ferment 2 hours at room temperature, then ball and refrigerate.
The colder and longer the ferment, the less yeast you need: for a 72 hour Cuoco dough drop to 1 g fresh yeast per litre. The strong flour does the rest, holding gas over three days.
FAQ: Caputo flours for pizza
What is the difference between Caputo Nuvola and Cuoco?
Nuvola (W 260-280) is made for airy, high-rim pizza at 8-24 hours and 65-70% hydration. Cuoco (W 300-320) is stronger, for long 24-72 hour maturation and high hydration. Nuvola gives lightness, Cuoco gives endurance on long ferments.
What does W mean on a Caputo flour?
W is the strength index measured on the Chopin alveograph: how much the gluten can work before tearing. For pizza you want W 260-350. Higher W holds longer leavening and more water without the dough collapsing.
Which Caputo flour for Neapolitan pizza?
Caputo Cuoco or Caputo Pizzeria for the classic STG wood-fired Neapolitan (60-65% hydration, 8-24 h). For the contemporary high-rim canotto use Nuvola at 65-70% hydration.
Which Caputo flour for pan pizza and teglia?
Nuvola or Nuvola Super, hydration 75-80%, leavening 24-48 hours. The high strength supports the extra water needed for a light, alveolated pan crumb.
What hydration for Caputo Cuoco?
65-75% for most uses. The W 300-320 strength absorbs water well, so you can push to 70-75% for a moister crumb on long ferments without losing structure.
Can I use Caputo Cuoco for a 72-hour dough?
Yes. Cuoco is designed for 24-72 hour cold maturation. Use only 1 g fresh yeast per litre of water and keep the dough at 3-4 °C in the fridge; the strong gluten holds gas for three days.
What is Saccorosso Caputo?
Saccorosso is the 25 kg professional bag of Caputo Cuoco flour: same W 300-320 strength and 13% protein, in the large format for pizzerias. Price is around 1.50-2.20 CHF per kg in the 25 kg pack.
How much does Caputo flour cost in Switzerland?
For foodservice, the 25 kg professional bag (Cuoco, Saccorosso, Pizzeria) costs around 1.50-2.20 CHF per kg. Nuvola and Nuvola Super run slightly higher. LAPA delivers the full Caputo range across Switzerland.
LAPA: Caputo flours for your pizzeria
LAPA is the Italian food wholesaler in Switzerland for restaurants and pizzerias. We stock the full Caputo range in the professional 25 kg bag: Cuoco (red Chef), Pizzeria (blue), Nuvola and Nuvola Super, plus Saccorosso, type 1 and semola rimacinata.
Refrigerated delivery 6 days a week across Switzerland, technical advice for pizzaioli on hydration and leavening included. Order on lapa.ch/shop or by phone: +41 76 361 70 21.