Caputo – Pizzeria, Cuoco and Nuvola
Three blue bags, three quite different doughs. W values, fermentation times and which Caputo suits a home oven or a wood-fired oven – and where to buy them.
Quick answer: Caputo Pizzeria (around W 260) is the standard choice for a classic Neapolitan dough with 8–24 hours of fermentation. Cuoco (W 300–320) tolerates longer fermentation and higher heat. Nuvola is developed for the airier, taller ”canotto” crust rather than raw strength.
The three blue (and red) bags
Pizzeria is Caputo’s base flour for classic Neapolitan style – reliable, well proven, and suited to most home ovens and wood-fired ovens with fermentation times up to a day. Cuoco (”the chef’s flour”) has a higher W value and tolerates longer cold fermentation (48 hours and upwards) as well as somewhat higher baking temperatures without losing structure. Nuvola is formulated with a different protein balance for a particularly tall, bubbly, airy crust rather than maximum strength – pick it if you are after that look more than long stamina in the fridge.
Where to find them
The Caputo range is sold through Italian delis and a number of online shops aimed at home bakers and pizza enthusiasts. Expect a clear price premium over ordinary supermarket flour – which flour for which oven helps you judge when the stronger flours actually earn their keep.
Read about the number behind the choices in the W value, and about what tipo 00 means in the tipo 00 guide.
