Caputo 00 Pizzeria Blue Flour 25 kg Sack — The Iconic Neapolitan Pizza Flour Since 1924
Farina Caputo 00 Pizzeria (Sacco Blu) is the legendary soft wheat flour Type 00 produced by Mulino Caputo in Naples since 1924, specifically blended for long fermentation Neapolitan pizza in wood-fired ovens. 25 kg paper sack, AVPN-recommended flour, the global benchmark for Neapolitan pizzaioli. HACCP-compliant for HoReCa use.
What is Caputo 00 Pizzeria Blue
The Blue Sack (Sacco Blu) Pizzeria is the entry-line professional flour of the Caputo range, designed for fermentation cycles of 6 to 24 hours at room temperature. Soft wheat Type 00 means very low ash content (below 0.55 percent), W strength around 280, P/L ratio 0.55: the technical signature for elastic dough with strong gluten network, excellent leopard-spotted crust (cornicione) and characteristic chewiness of Verace Pizza Napoletana STG.
The producer: Mulino Caputo
Mulino Caputo, founded in 1924 by Carmine Caputo in Naples, is the most iconic Italian flour mill for professional pizzaioli, with global presence across more than 70 countries. The mill operates AVPN (Associazione Verace Pizza Napoletana) official certification and supplies the most awarded Neapolitan pizzerias worldwide. Caputo flour is the technical sponsor of major pizza championships and dedicated chef academies, including Pizza University and the Pizza Master World Championship.
Organoleptic and technical characteristics
Pure white colour with a slightly ivory tint, fine and silky texture, very low ash content (below 0.55 percent on dry matter), W strength around 260 to 280, P/L ratio 0.55, maximum humidity 15.5 percent. Excellent absorption of water at 60 to 65 percent hydration for Neapolitan style. Compatible with direct method (Diretto) and biga preferment for extended cold fermentation up to 72 hours in a refrigerated dough room.
Professional uses
Five core applications for the pizzaiolo brigade: Verace Pizza Napoletana STG with 1.6 grams of fresh yeast per kg of flour, 60 percent hydration, 18 to 24 hours room temperature fermentation; Pizza in pala roman style at 80 percent hydration with 36-hour cold biga; Pizza al taglio teglia at 70 percent hydration with 48-hour cold bulk; focaccia genovese style at 75 percent hydration with olive oil and coarse salt; classic bread loaves of pane casereccio at 65 percent hydration with sourdough. Always sift before use to break clusters from sack storage compaction.
Common mistakes to avoid
Three errors at pizzaiolo level: opening multiple sacks at once, which exposes the flour to humidity and shortens shelf life; storing the open sack near the oven, which warms the flour and starts uncontrolled fermentation in the dough; using cold water from the tap straight into the mixer, which collapses gluten development. Always use room-temperature flour and water and mix in autolyse phase before yeast addition.
Storage and packaging
Store the closed paper sack in a cool dry place at relative humidity below 65 percent, away from direct sunlight and heat sources; shelf life 180 days from production. Once opened, transfer the flour to a sealed food-grade container and consume within 60 days for best leavening performance. Paper sack of 25 kg with internal lining.
Distribution and logistics in Switzerland
LAPA delivers Caputo flour across Switzerland with own fleet covering Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, St. Gallen, Winterthur and Bellinzona. For remote zones we rely on Swiss Post, Planzer, Galliker and Camion Transport. Fast delivery, 30-day invoicing for B2B customers, dedicated team support for pizzaioli, bakers, restaurateurs and pastry shops.
Who it is for
Pizzerias specialised in Neapolitan and Italian pizza styles, restaurants serving pizza menus, bakeries and pastry shops needing strong elastic flour, hotel kitchens and catering for pizza stations, Italian gastronomies and gourmet retailers, pizza academies and culinary schools. Order from LAPA, wholesale partner trusted by Swiss food service since 2016.
