Flour for pizza

Make authentic Italian pizza dough at home! Discover our selection of professional pizza flour from renowned mills such as Mulino Caputo. From strong Manitoba flour to the classic Tipo 0 and 00 for perfect rising and airy crust.

Manitoba wheat flour

3.95 €

Mulino Caputo Manitoba Oro Tipo 0 Flour (1 kg)

2.79 €

Mulino Caputo Manitoba Oro Tipo 0 Flour (5 kg)

12.00 €

Mulino Caputo Pizzeria Tipo 00 Pizza Flour (1 kg)

2.69 €

Soft Wheat Flour Type 1 kg

3.95 €

The Basis of the Perfect Pizza Base: Authentic Italian Pizza Flour

A successful Neapolitan pizza depends on the right flour. Ordinary supermarket flour does not have the required protein and gluten properties to make a dough that can rise for a long time and bakes beautifully airy.

Tipo 00 & Tipo 0: Extremely finely milled high-quality wheat flour. These types of flour absorb water optimally and provide a smooth, elastic dough that is easy to stretch without tearing.
Manitoba Flour (Oro): A 'strong' type of flour with a very high W-value and protein content. Ideal for dough that needs to ferment for a longer time (24 to 48 hours) or as a strengthening agent for an extra airy, crispy cornicione (crust edge).
Mulino Caputo Quality: Straight from the birthplace of pizza: Naples. Used by the best pizzaioli in the world for unparalleled taste and texture.