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farina utilizzata dalla pizzeria napoletana 'A Tarantella

The Flour Used at Pizzeria ’A Tarantella

Posted in A Tarantella Recipes.

Pizza is one of the most iconic dishes in Italian cuisine, loved worldwide for its simplicity and versatility.
But even if pizza looks easy to make, its quality depends heavily on the ingredients—especially the flour.

Choosing the right flour is essential to achieve a dough that is elastic, well-risen, and able to handle the intense heat of a pizza oven. Among the many flours on the market, Caputo “00” (Red / “Sacco Oro”), used at Pizzeria Napoletana ’A Tarantella in Milan, stands out for its technical performance and its reliability in professional pizza-making.

Why flour matters so much in pizza dough

Flour is the main ingredient in pizza dough, and the type you choose can completely change the final result. Flours differ in:

  • the type of wheat used

  • milling and refinement level

  • protein content

  • strength (often indicated by “W”)

These factors influence the dough’s water absorption, gluten network, fermentation performance, and heat resistance.

The most common pizza flours are soft wheat flours, classified by refinement level:

  • Type 00 flour: very finely milled, low in fiber—ideal for soft, light doughs

  • Type 0 flour: slightly less refined—often higher protein and more rustic structure

  • Type 1 and Type 2 flours: more bran and wheat germ—stronger flavor, more rustic texture

  • Whole wheat flour: includes the whole grain—high in fiber and nutrients

Caputo “00” Red (Sacco Oro): key characteristics

Caputo “00” Red (Sacco Oro) is one of the most respected flours among Neapolitan pizzerias for making authentic Neapolitan-style pizza. Produced by the renowned Mulino Caputo, it’s often chosen for its consistency and balance.

1) Flour strength (W)

Flour strength tells you how well the dough can retain the gases produced during fermentation.
Caputo “00” Red typically sits around W 300–320, making it suitable for medium-to-long fermentation, resulting in a dough that is well-developed and nicely aerated.

2) Protein content

This flour has a higher protein level than many standard flours, which supports a strong gluten network. That means:

  • better elasticity

  • improved dough structure

  • more controlled rise

3) Water absorption

Caputo “00” Red has excellent water absorption, allowing you to create a dough that’s hydrated and soft—less prone to drying out and more likely to deliver a tender, airy bite.

4) Refinement and purity

As a Type “00” flour, it is extremely fine and clean, with a bright color and a smooth feel. This helps produce a dough that is uniform, easy to work, and evenly baked.

5) Elasticity and handling

Thanks to its balance, this flour yields a dough that’s highly extensible (easy to stretch) and resilient—ideal for creating that signature Neapolitan edge: a soft, puffy cornicione.

Why this flour works so well for pizza

Caputo “00” Red is especially suited to pizza dough because it supports:

  • Long fermentation (often 24–48 hours) for deeper flavor and higher digestibility

  • Flexible methods, including direct doughs, poolish/biga, and cold maturation

  • High-temperature baking, ideal for wood-fired Neapolitan cooking

  • Consistent results, which is crucial in a professional pizzeria

In short: time + technique + the right flour = a more aromatic, lighter, better-structured pizza.

Example dough method using Caputo “00” Red

Here’s a practical reference recipe you can use at home (or to understand the method behind a professional dough).

Ingredients

  • 1 kg Caputo “00” Red flour

  • 600–650 ml water

  • 2–3 g fresh baker’s yeast (or 1–2 g dry yeast)

  • 25–30 g salt

  • 20–30 ml extra virgin olive oil (optional)

Method

  1. Autolyse (optional but helpful):
    Mix flour with about 55–60% of the water. Rest 20–30 minutes.

  2. Mixing:
    Add yeast dissolved in part of the remaining water. Mix and gradually add the rest of the water.

  3. Add salt:
    Add salt near the end, once the dough is forming. Add oil if using.

  4. First rise:
    Cover and leave at room temperature for about 2 hours, or until increased noticeably.

  5. Balling + cold maturation:
    Divide into dough balls (250–300 g each). Cover and refrigerate 24–48 hours.

  6. Final proof:
    Bring dough balls back to room temperature for 2–3 hours before stretching.

  7. Stretch and bake:
    Stretch gently by hand to preserve air. Bake:

    • Wood-fired oven: very hot, about 1–2 minutes

    • Home oven: maximum temperature, about 10–12 minutes, ideally on a preheated stone/steel

The real benefits in Neapolitan-style pizza

Using Caputo “00” Red supports the core qualities of a great Neapolitan pizza:

  • Strong gluten structure → a soft, airy rim with irregular bubbles

  • High-heat performance → a base that cooks fast without drying out

  • Balanced hydration → soft inside, light bite

  • Flavor development through cold maturation → more aroma, better digestibility

  • Consistency from batch to batch → reliable results every service

Why ’A Tarantella uses it

At Pizzeria ’A Tarantella in Milan, this flour choice reflects a clear commitment to:

  • Neapolitan tradition

  • top-level dough performance

  • a consistent customer experience

  • and a pizza that feels authentic, light, and satisfying

Conclusion

Choosing the flour is not a minor detail—it’s the foundation of the pizza. Caputo “00” Red (Sacco Oro) offers the strength, absorption, elasticity, and reliability needed to produce a dough that performs beautifully in high heat and long fermentation.

That’s why it plays such a central role in the pizza served at Pizzeria Napoletana ’A Tarantella: it helps deliver a pizza with a golden crust, a soft and airy interior, and a true Neapolitan character.