Pantry · Naples, Campania
Antimo Caputo
The Naples flour mill behind countless Neapolitan pizzas since 1924.
- Founded
- 1924
- Founded by
- Antimo Caputo
- Based in
- Naples, Campania
Making it since
1924
Their story
Mulino Caputo was opened in Naples in 1924 by Antimo Caputo, and it is still run by the family, including his grandson, also named Antimo. It is the best known flour mill in a city that takes its pizza very seriously.
Caputo's "00" flour is a staple in wood-fired Neapolitan pizzerias, in Naples and around the world, where it produces the light, airy crust that cooks in about 90 seconds.
How it's made
Caputo buys wheat from different countries and blends it for the protein levels each flour needs. The grain is milled in gentle stages in a vertical mill, with bran and germ sifted out and nothing added.
Our featured pick
Chefs Flour Soft Wheat Flour (2.2LB)
$6.00
Antimo Caputo Chef's Flour, Italian Double Zero "00" is milled slowly and finely for optimal water absorption and superior yield to help bake authentic pizza, gourmet bread, cakes, and pasta.
Shop Antimo Caputo
1 in stock
Why we carry them
If you are making pizza at home, this is the flour we point you to. It also makes silky fresh pasta.
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