Everyone knows that the key to a good home-cooked meal is high-quality ingredients.
When it comes to making pizza, this is no different. While everyone focuses on the toppings, the ingredients in your dough are just as essential when making a great pizza.
Two of the most popular pizzeria flours are Caputo red and Caputo blue. These flours are produced by the same Italian brand and marketed as pizza flours, so what’s the difference between them?
Below, we’ve put together a comparison of Caputo red vs. blue so that you can see for yourself.
What Is the Difference Between Caputo Flours?
Antimo Caputo is an Italian brand of milled wheat flour. They are best known for their high-quality pizza flour, which comes in two different varieties: Caputo red and Caputo blue.
We have compared these two types of flour based on four criteria:
- Texture and strength
- Protein and gluten content
Both Caputo red and blue fall under the Caputo pizzeria flour range, so they are great for making pizza dough. This being said, there are differences in the way they are meant to be used.
Caputo blue is primarily targeted at professional pizza makers. It is designed to be used in a wood-fired oven and works best when cooked at a temperature of 350-400 degrees Celsius.
It is also the better choice if you prefer a slightly thicker pizza base, like that of traditional Neapolitan pizzas.
In comparison, Caputo red is better suited for the average home cook, as it requires a lower cooking temperature of 250-300 degrees Celsius and can be used in your regular oven.
This flour is best for making thin pizzas (e.g., Romano-style pizzas) but can also be used when making bread and cakes.
No matter which Caputo pizzeria flour you use, you’re sure to be left with a delicious pizza. However, you will notice a slight difference in the taste of your pizza base depending on whether you use Caputo red or blue.
In general, pizzas made with Caputo red will be slightly sweeter than those made with Caputo blue. This is because the strain of wheat used to make this flour has a higher sugar content.
Some people prefer a sweeter pizza base, whereas others prefer a more savoury dough. If you’re unsure which you would prefer, we suggest trying both flours and seeing which is best for you.
3. Texture and strength
Texture-wise, Caputo red and blue are exactly the same. They are both type 00 flours, which means they are milled to the same grade and are incredibly fine. When it comes to strength, though, Caputo red is superior.
While Caputo blue has a strength of W260-270 (a medium-strength flour), Caputo red has a strength of W300-320 (a strong flour).
This means that Caputo red can withstand a fermentation period of 24-48 hours while still keeping its shape. Compared to Caputo blue’s 8-24 hours, this is highly impressive.
4. Protein and gluten content
Caputo red and blue both have a protein content of 12.5% but differ slightly when it comes to gluten content. Caputo red falls at 13% gluten, while Caputo blue has 11.5%.
These percentages are both relatively high, meaning your pizza base will have a lovely, crisp crust no matter which flour you choose.
However, those made with Caputo red will be slightly crispier as the higher gluten content produces a more elastic dough. Caputo blue is best if you prefer a somewhat airier base.
Can You Buy Caputo Flour in the UK?
Unfortunately, Caputo red and blue are not products that you would typically find on the shelf of a grocery store in the UK.
This being said, you can still get your hands on some by turning to an online retailer instead. For example, Amazon has a wide variety of options for buying Caputo flour individually or in bulk.
Hannah is a freelance content writer and self-proclaimed foodie. When Hannah isn’t sitting tapping at her laptop, you’ll probably find her in the kitchen. As an ex-chalet host, she’s used to cooking four-course meals for 10+ people and loves feeding friends and family whenever possible.