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Caputo Americana


Caputo Flour “00” is known for making some of the finest pizza flour in the world. The only problem is that this flour is ideal for classic Neapolitan Pizza in wood fired oven, gas or electric ovens and requires a very high temperature. Great for Neapolitan Pizza, not so great for New York style.

Pizza history was made when Caputo Flour was attempting to develop a flour formulated for New York Pizza.

Caputo Americana Test Kitchen

Caputo Americana Test Kitchen

Americana “00” Style is ideal for classic pizza in any oven. In the following interview, Tony Gemignani, explains how this flour was developed. He also adds some colorful insight into the process.


While at Pizza Expo, noted pizza guy, John Arena offered me slice of a pizza made with Caputo Americana. Then World Pizza Champion Nino Coniglio offered me a slice of pizza made with Caputo  Americana.
The pizza crust in word was simply amazing. The crust oozed flavor. I was impressed with the taste and how absolutely incredible the pizza was…

I had to try it myself and I was quite satisfied with the results. Here is an example of a pizza I created with Caputo Americana.

You can discover Caputo Americana here.


Americana “00” Style is ideal for classic pizza in any oven. It produces a flavorful crust with optimal hydration. The high quality protein and gluten result in a consistent dough. Caputo Americana “00” is: Additive free Milled slowly for optimal water absorption Blended…

According to the Caputo family there philosophy is as follows:

Since the beginning, Molino Caputo has always sought to preserve and improve upon the great tradition of Neapolitan flour and its products, from pizza to desserts, from bread-making to pasta. In everything we do, we follow tradition and respect its values: from the wheat mixture, the purity of our flours – always additive-free — and the making of a simple but high quality product. The Flour of Naples. The strength and tradition: these two words hold Molino Caputo’s values. That product begins with the long-standing relationships with wheat suppliers around the world, allowing us to source only the best, highest-quality wheat every season. While other mills’ wheat may vary according to the weather and other conditions year to year, we are able to consistently create our proprietary blend of wheat every season to the same uncompromising standards.

Developing Caputo Americana

Michele, Tony, John and Giulio working on Caputo Americana

Here is a video postcard of the adventure of the American Dream Team of pizza during their visit to Naples while they helped to create this incredible flour.

You can discover Caputo Americana here.


Marc · December 27, 2016 at 12:52 am

Just tried it. Absolutely love it. 500 degrees for 6 minutes, then add the sauce and cheese and bake for 3 or 4 minutes. That would be for a 10 to 12 inch personal pizza.

    pizzatherapy · December 27, 2016 at 9:51 pm

    That’s fantastic! Thank you so very much for the feedback. I have been using Caputo americana to make pizza and I think it is great as well!

Bob · December 28, 2016 at 11:26 am

Does the basic pizza dough recipe (4c flour/1tsp yeast/1tsp salt/ 1 1/2 cup water, mix dry/add water/mix 2 mins with doughhook).
work well just the way it is when using the Caputo Americana 00 flour? I just ordered some and can’t wait to start. Thanks in advance

    pizzatherapy · December 30, 2016 at 6:56 pm

    Yes absolutely. I have used that recipe with great results using Caputo Americana! Thanks for the question…

Tony · January 13, 2017 at 6:05 pm

Is there a yeast you recommend? I have tried 2 big name brands and though they work, they sometimes leave a yeasty flavor in the crust that I do not like.

    pizzatherapy · January 16, 2017 at 8:54 am

    I have used Fleischmann’s with good results. If you have a yeasty taste to the dough try cutting back on the amount of yeast in your pizza dough. Peter Reinhart said to me, you only need enough yeast to get the job done. Use as little as possible he recommended…thanks for the question..

Quinton Edwards · March 10, 2017 at 5:36 am

I just received my Caputo 00 Americana flour.

I want to try the Cold Ferment method, but one thing has me puzzled. When I bake my breads, the recipe generally says, after mixing, leave the dough out for 1-2 hours then refrigerate.

Your cold ferment recipe essentially says to go directly from the mixer to a bag to the refrigerator. Is this correct? Please advise.

Thank you so much.

    pizzatherapy · March 10, 2017 at 6:10 am

    Hey Quinton. Thanks for your comments. I can’t wait to hear how you like Caputo Americana.

    I have done both ways: allowing it to proof a bit or just immediately
    freeze for later use.

    Both worked fine.

    I noticed I did not get as much rise out of the frozen dough, but the
    dough was still great..

    I hope this helps.

    Please keep in touch and let me know how you make out!

    pizza on earth,


Sharalyn Ayers · March 11, 2018 at 1:52 am

I watched the Guy Fieri special and kept hearing Caputo flour, so I went looking and bought some on Amazon. I found a way to cook it here: or his video at (he used a local pizzaria dough, but his directions were perfect for preparing the dough)
I am an amateur, but this flour is amazing and makes it easy. The recipe I used: 1 and 1/4 cup water, 1 tsp salt 1 tsp yeast, 3 cups flour – this recipe works very well if you start with 1/4 hot water and yeast to dissolve, wait five minutes, then add cup cold water and then gradually add flour/salt mix and knead for 10 minutes or until smooth. Place in refrigerator at least 8 hours. Remove from frig at least one hour before time to prepare pizza. Follow the directions in the video to prepare the dough. Bake 8 minutes at 500-550 degrees. The only other thing I did was I put a bread baking stone above the pizza stone to make a kind of brick oven. This is the best home-made pizza ever. Thank you for this awesome flour.

    pizzatherapy · March 11, 2018 at 7:38 am

    Thanks for reaching out and sharing your pizza tips. Caputo is a great flour. The recipe looks very easy as well.

bobbi · September 20, 2018 at 9:07 pm

hi! cant wait to try this flour. please correct me if I’m wrong, I’m looking to also try a pie with part americana and part caputo semola flour because I heard this can give it a different taste and texture…Is that true? If so, care to share a recipe?

    pizzatherapy · September 23, 2018 at 3:31 am

    Sorry, I do not have such a recipe. I have tried Caputo Americana and have been very satisfied with the results. I think a recipe with all of those ingredients would be great. Please keep us posted. pizza on earth, Albert

Steve Bass · October 23, 2018 at 10:54 pm

You ever try using a sourdough sponge instead of yeast?

    pizzatherapy · November 18, 2018 at 8:51 pm

    I have not yet, but it is on my list of things to try.

Thomas Cappiello · April 29, 2019 at 2:27 am

I’d like to understand what quality makes this or any other dough best for a certain temperature range of cooking

    pizzatherapy · April 30, 2019 at 12:53 am

    Great question. I will need to get back to you on that, but it seems the way the dough is formulated is the key. I know that Caputo 00 (the blue bag) is specially formulated for high-temperature wood-fired ovens. Caputo 00 is used to make traditional Neapolitan Pizza. If you listen to tony explain in the video, this type of flour did not work out well for New York style pizza. That is why his team worked together to develop Caputo Americana. I hope to get back to you with a better answer.

    pizzatherapy · April 30, 2019 at 7:14 am

    I spoke with John Arena who along with Tony Gemignani helped to develop Caputo Americana. Here’s what John said “Americana is a high protein 00 flour that contains malt which allows it to brown at lower temperatures and produce a crispier American style pizza. Most Italian flour requires temperatures of 650+ to get color Americana will work in the 550-650 range in a gas or electric oven”.

    I hope this helps.

David Morgan · May 14, 2019 at 6:38 pm

I began using Caputo Americana about 3 months ago. I was just in Rome and Frascati last week and improved my sequencing of ingredients for the pizza dough I had been making. It came out absolutely fantastic! I would love to send a few pictures of the final result. This is the only flour I will use for my pizza in the future. Thank you and nicely done!!

    pizzatherapy · May 17, 2019 at 12:02 am

    I’d love to see your pics! Excellent news about Caputo Americana. It’s great flour

bobbi · October 28, 2019 at 12:08 am

Hi! Do you know if Caputo has discontinued the Americana flour? I can’t seem to find it on their website.

    pizzatherapy · November 3, 2019 at 7:57 pm

    You are totally correct. However, you can purchase Caputo Americana here: Please understand this is an affiliate link and I will be compensated if you purchase through this link. All the best in your pizza adventures!

Another Pizza Adventure, Pizza Notes from Waihonua | Pizza Therapy · January 30, 2017 at 4:04 pm

[…] been quite pleased with the results. You can discover how this flour was developed at this post: How Caputo Americana was Developed. The flour was especially  formulated for lower heat ovens, including those found at […]

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