Cuoco / Chef’s / Saccorosso Tipo 00 flour – Molino Caputo

8,25 $39,99 $

Limit of two bags of 5kg or ten bags of 1kg per client per order. Caputo Chef’s Flour Tipo “00” is a soft wheat flour that’s perfect for pizza-lovers who want to make THE best dough. However, you should know that it does require more patience when proofing, so be sure to prepare the dough enough time in advance.

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We love this flour for its versatility and Caputo quality.

It’s similar to its twin Saccrosso, only this one’s available in a smaller size. Proofing time? 24 to 72 hours (like every red bag of Caputo flour). Sadly, since it takes longer to proof than the Pizzeria or Classica flour, you can’t just decide one morning to make pizza for dinner. That said, it’s worth the wait since this flour will help you make the absolute best pizza. Why? Because the longer dough ferments, the more air bubbles it makes, and the lighter it becomes. That means we won’t feel overstuffed because the dough is already fermented (so it won’t ferment in your stomach!). It also has a superior taste. This size bag will make about 6 12” pizzas. Big enough for a delicious meal for the entire famiglia! When it comes to quality, there’s nothing better than Caputo flour, approved by the very prestigious AVPN (Approvato Vera Pizza Napoletana)! Can’t eat gluten? We have a solution right here. Rules of a good pizza flour?

  • Quality (like Caputo!)
  • Made from soft wheat and not hard wheat
  • High in gluten (see the strength [W] below)

Why 00?

  • Because this type of flour can withstand the relatively long proofing time needed for pizza
  • And because it’s used by pros—like you!

And there you have it. You’re ready for your next pizza/birra night. Want to add a delicious topping with that?

The perfect flour for the busy pizzaiolo who still wants great quality.


  • Type of flour: 00
  • Weight: 2,2 lbs (1 kg)
  • Protein: 13%
  • Shelf life: 12 months
  • Strenght (W): 300/320
  • Elasticity: 0,50 / 0,60

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