"00" is the finest Italian milling grade. It describes how finely the wheat is ground and how much bran and germ is removed. It is not a protein or strength rating. Two different 00 flours can have very different protein levels and W values.

No. Caputo 00 flour is milled from soft Italian wheat and has a finer texture and lower protein content than most Canadian all-purpose flour (which is typically 13–14% protein from hard red spring wheat). They behave differently in dough and are not interchangeable for Neapolitan pizza.

Pizzeria (blue) is tuned for high-heat Neapolitan pizza at medium strength (W 250–320, ~12.5% protein). Chef's (red) is stronger (~13.5% protein, W 320–380) and more versatile across pizza, bread, and pasta. Choose Pizzeria for wood-fired ovens and Chef's for home ovens or longer ferments.

Yes. Bake as hot as your oven allows, preheat a steel or stone for 45+ minutes, and cold-ferment the dough for 24–72 hours. For home ovens maxing out at 260°C, Chef's flour (red bag) is actually a better choice than Pizzeria because its higher protein gives the dough more structure for a longer bake.

For Neapolitan pizza with Caputo Pizzeria, start at 60–65% hydration. The fine grind of 00 flour absorbs water differently than North American flour. If the dough feels too stiff, add water in 1% increments. Chef's flour can handle slightly higher hydration (65–70%) due to its higher protein content.

Minimum 8 hours at room temperature for same-day pizza. For best flavour, cold-ferment 24–72 hours in the refrigerator. Caputo Pizzeria peaks at about 48 hours; beyond that the gluten structure starts to break down. Chef's flour can handle 72+ hours due to its higher W strength.

Yes. We ship to every province and territory from our Calgary warehouse. Processing time is 2–3 business days. Bulk orders of 6+ bags qualify for 5% off, 20+ bags for 7% off, and 36+ bags for 10% off.

Standard Caputo 00 flour is not gluten-free. However, Caputo makes Fioreglut, a certified gluten-free blend designed for pizza and baking. It uses rice starch, corn starch, and vegetable fibres to mimic the texture of wheat flour. We stock it in 5 kg bags.

Store in a cool, dry place away from moisture and sunlight. For a 25 kg bag, transfer what you need into an airtight container and seal the bag. In Calgary's dry climate, it keeps well for 6–12 months. In humid environments, consider refrigerating or freezing portions you will not use within 3 months.

Unopened: 12–18 months from the mill date when stored properly. Opened: 6–12 months in an airtight container. Caputo prints a "best before" date on the bag. We rotate our warehouse stock to ensure you receive flour with at least 6 months of shelf life remaining.

Yes, for qualified accounts. We require a business licence, two trade references, and a credit application. Approval takes 2–3 business days. Net-30 is available for orders over $500. Most Calgary and Toronto pizzerias are approved within 48 hours.

Yes. Caputo Chef's flour (red bag) is specifically designed for versatility across pizza, bread, and pasta. Pizzeria (blue) works for pasta but produces a more delicate noodle. For bread that needs structure, Chef's is the better choice. For fresh pasta, either works — Pizzeria gives a silkier texture, Chef's gives more bite.