Caputo flour

Neapolitan tradition, a passion for the art of baking, and a love for quality.

Whole wheat flour, Nuvola, Gluten-Free and Pizzeria: the perfect choice for every need

In the vibrant heart of Naples, where time seems to follow the slow rhythm of leavening, Mulino Caputo was born—a story of family passion and respect for tradition that has spanned generations. Founded in 1924, the company has established itself as a benchmark in the milling art, selecting the finest grains and processing them using authentic and natural methods. For nearly a century, flour has represented the soul of Neapolitan baking, preserving the gastronomic identity of a region that has turned bread and pizza into a cultural heritage. With a vision focused on quality and transparency, has earned the trust not only of Neapolitan pizzaioli but also of professionals and enthusiasts around the world.

The range of products reflects meticulous attention to the needs of every type of dough. The renowned flour stands out for its slow processing and absence of additives, ensuring a balanced structure and an unmistakable fragrance. Among the most appreciated variants is Nuvola flour, designed for those who want a pizza with generous air pockets and unmatched lightness. It is the result of a careful selection of high-fermentation grains, ideal for doughs that aim for excellence. For those with specific dietary needs, gluten-free flour is an inclusive and versatile solution, capable of offering taste and texture even without gluten. One cannot overlook pizzeria flour, the undisputed queen of wood-fired ovens, loved for its impeccable performance and ability to enhance the flavors of Neapolitan tradition, making every pizza with Caputo flour a small artisanal masterpiece. Additionally, flour is also used for the preparation of leavened desserts, cookies, and cakes, guaranteeing softness, fragrance, and always balanced results.

Every dough tells a story, and with flour, this story is one of authenticity, natural leavening, and excellent results. To accompany and complete the preparation of a homemade pizza or focaccia, you can explore a carefully selected range of sauces, condiments, and preserves that enrich every dish with simplicity, maintaining the connection to home cooking. The perfect pairing can also be found in cured meats and cheeses, symbols of Italian genuineness, ideal to enjoy alongside freshly baked focaccia or as an appetizer at a dinner with friends, accompanied by craft or classic beers, perfect for enhancing the aromas of the flour and the flavor of a well-made pizza dough.

Mulino Caputo's cultural commitment has recently taken shape through the Prize, an art competition launched in 2024 to celebrate the mill’s centenary. Aimed at students and recent graduates from the Academy of Fine Arts in Naples, the prize promotes dialogue between art and food, inviting young talents to interpret these themes through painting, sculpture, video, photography, and installations. The scientific committee, composed of nationally renowned experts from Banco di Napoli, Scabec, Pinacoteca di Brera, the Academy of Fine Arts, and Capodimonte, ensures rigor and quality in the selection of works, offering a concrete opportunity for professional growth.

An intriguing detail that makes the world of Mulino even more fascinating is the so-called "Caputo Method": a milling approach that preserves the natural properties of the wheat grain and makes it possible to obtain pure flours, free from chemical enzymes or additives. It is precisely this method that ensures the flour’s authentic flavor and superior digestibility—qualities that make every preparation a complete tasting experience that respects raw ingredients.

Quality

Official flour of the Association Verace Pizza Napoletana

Is the only producer recognized as the official flour supplier by the Associazione Verace Pizza Napoletana (AVPN), the international guardian of true Neapolitan pizza. This recognition attests to the quality, consistency, and performance of its blends, chosen by hundreds of professional pizzaioli around the world. A certification that confirms Caputo’s central role in preserving Neapolitan tradition and promoting a model of authentically Italian food excellence.

Certified 100% Italian chain: the Grano Nostrum project

Is the promoter of the Grano Nostrum project, a 100% Italian agricultural supply chain involving farmers, storage operators, and millers from Southern Italy. Every phase of production is traced and certified, from sowing to milling, to ensure a genuine, sustainable, and transparent flour. This approach makes it possible to enhance the local territory, protect the biodiversity of native grains, and offer a product of the highest quality, the result of a supply chain controlled in every detail.

FAQ

Where to find the Caputo Flour?

Flour is available in various sizes and types on our e-commerce site Vico Food Box, in the section dedicated to flours. You can conveniently purchase the full range online, from Nuvola to Pizzeria, including the gluten-free versions, Manitoba Oro, and Aria.

Caputo flour Manitoba Gold: what is it for?

Manitoba Oro Flour is a strong flour (W ≥ 360), ideal for doughs that require long fermentation times and high elasticity. It is perfect for panettoni, brioche, large leavened products, and high-hydration pizzas. Its high gluten content helps maintain the dough’s structure even during very long rising times.

Aria Caputo flour: how to use it?

Aria Flour is a gluten-free blend formulated to achieve excellent results in light and crispy baked goods. It is used as an alternative to traditional flours for gluten-free bread, focaccia, pizza, and desserts, without compromising on taste and texture. It should be used as the main base of the dough, following the specific quantities indicated on the package or tested recipes.

How much should the dough rise with Caputo flour?

The leavening time with Flour depends on the type used and the recipe. Generally, for Pizzeria or Nuvola Flour, a controlled temperature leavening time of 8 to 24 hours is recommended to achieve well-developed and easily digestible doughs. It is important to follow the indicated maturation times, based on the flour’s strength (W) and the amount of yeast used.