Caputo Cuoco flour 25 kg, ready to order
Saccorosso by Mulino Caputo, the flour of true pizzaioli. In stock in Switzerland, shipped immediately.
The flour that made the history of Neapolitan pizza.
Caputo Cuoco — the famous Saccorosso — is the strong tipo 00 flour from Mulino Caputo in Naples, designed for long-fermentation doughs and high-temperature baking.
Milled in Naples from selected wheat, it has a high strength (W) that withstands 24-48 hours of maturation without breaking down. It is the choice of thousands of pizza makers for classic Neapolitan pizza: high crust, open crumb, lightness and digestibility. Also suitable for focaccia, bread, and direct and indirect doughs.
Caputo flour, clear price and format.
Caputo Cuoco Saccorosso 00 — 25 kg
Caputo Blu Pizzeria 00 — 25 kg
Forza, struttura e leggerezza in un solo sacco.
Caputo Cuoco is a strong flour: it absorbs more water, withstands long fermentations and yields an elastic dough that puffs up during baking into a high and light crust. For those who want the real Neapolitan pizza, it is the starting point.
Original Caputo, already in Switzerland.
Local stock
The Caputo bags are in our warehouse in Embrach (ZH): you don't wait weeks from Italy.
Fast delivery
German-speaking Switzerland with our own vehicles, rest of Switzerland with Swiss Post or refrigerated Galliker in 1-3 working days. Order by 05:00, in German-speaking Switzerland it is with you the same day.
Pizzeria or home
25 kg bags for those who work every day, small sizes for the home oven.
From flour to pizza in 4 steps.
Basic instructions for Neapolitan pizza with Saccorosso.
Knead
Dissolve the salt, add the flour a little at a time and then the yeast. Hydration 60-65%.
Let it mature
Let the dough mature for 24-48 hours in the fridge: the strength of Saccorosso handles it effortlessly.
Form the dough balls
Divide into 250-280 g dough balls and let them rise at room temperature until doubled in size.
Bake very hot
Stretch by hand and bake at high temperature: high crust and light base.
Pizzeria pizza, in your oven.
Even at home you can use the same flour as the professionals. With Saccorosso you get doughs that rise well and remain light. Keep a bag in the pantry and you are always ready.
Fill the pantry →We supply your pizzeria, week after week.
25 kg bags, trade prices, regular deliveries across Switzerland. Write to us and we will prepare a tailored offer for you.
Pizzeria offer on WhatsApp →All about Caputo Cuoco flour.
What is Caputo Cuoco flour?
It is the Saccorosso from Mulino Caputo: a strong tipo 00 soft wheat flour, designed for long-fermentation Neapolitan pizza. It withstands 24-48 hours of maturation and gives a high, light crust.
How much does Caputo 25 kg flour cost?
The 25 kg bag of Caputo Cuoco Saccorosso costs CHF 54.13, about CHF 2.17 per kg. You can also find Blu Pizzeria at CHF 52.26 and Oro Super at CHF 78.86.
Do you deliver all over Switzerland?
Yes. In German-speaking Switzerland we deliver with our own vehicles, in the rest of Switzerland with Swiss Post or refrigerated Galliker in 1-3 working days. If you order by 05:00, in German-speaking Switzerland it usually arrives the same day.
What is the difference between Cuoco, Pizzeria and Oro?
Cuoco (Saccorosso) is the strong classic for long rising times; Blu Pizzeria is excellent for medium-long rising times; Oro Super has even greater strength for very long rising times.
Can I also buy a small amount for home use?
Yes. In addition to the 25 kg bag for pizzerias, we have small 1 kg packs for those who make pizza at home.
How do I order?
Add the bags to your cart in the shop, or message us on WhatsApp at +41 76 361 70 21 and we will assist you with your order.
Your Caputo flour is ready to ship.
Original bags in stock in Switzerland, fast delivery, prices for professionals who make pizza every day.