In the world of authentic Italian pizza, flour is more than just a base ingredient—it is the key factor that defines the dough’s structure, crispness, elasticity, and overall flavor. Choosing the right pizza flour can significantly affect product quality, kitchen performance, and process consistency.

In Vietnam, the demand for specialized pizza flour is on the rise, especially among restaurants, bakeries, and F&B models using wood-fired or electric ovens to deliver authentic Italian-style pizza. Among the many imported flour options from Italy, Caputo Saccorosso Tipo “00” and Caputo Nuvola Super Tipo “0” stand out as two of the most trusted choices by chefs, bakers, and distributors. Both are premium products from Caputo, a renowned flour brand based in Naples, Italy.

Why Choose Caputo Flour for Pizza?

Caputo is one of Italy’s most iconic flour brands, with over 100 years of heritage. Known for its traditional milling process that uses no added enzymes or chemical additives, Caputo preserves the natural characteristics of wheat to deliver high-performing flour. Its products are categorized by fineness—typically classified as Tipo 2, 1, 0, or 00—and by the “W” index, which indicates flour strength, elasticity, and its ability to retain gas during fermentation.

Though both Saccorosso and Nuvola Super are premium Caputo flours, they differ in technical specifications and best-use applications, catering to different production needs.

Caputo Saccorosso Tipo “00” – For Advanced Techniques & Custom Recipes

Caputo Saccorosso Tipo “00” is an ultra-fine flour with a W index of 300–320 and 13% protein content. Its ultra-smooth texture ensures even water absorption and makes it ideal for bakers who require control over dough structure—especially for long fermentation or for doughs needing moderate elasticity, such as traditional pizza, rustic breads, or classic Italian desserts.

Key benefits of Saccorosso:

• Ultra-fine texture: Allows precise handling in dough shaping, stretching, and rolling techniques.

• Ideal for long fermentation: Maintains dough integrity over 24–48 hours of cold proofing.

• Versatile applications: Suitable for pizza, artisan bread, panettone, focaccia, and rolled cakes.

Due to its technical properties, Saccorosso is especially well-suited for professional chefs and experienced bakers looking to customize recipes and create signature dough formulas.

Caputo Nuvola Super Tipo “0” – For Puffy Crust Pizza & Easy Handling

Unlike Saccorosso, Caputo Nuvola Super Tipo “0” was specifically developed for high-hydration doughs that result in airy, well-puffed pizza crusts—a popular trend in modern pizzerias. With a higher W index of 320–340 and 13.5% protein, Nuvola Super retains gas effectively during fermentation and baking, creating pizzas with large air pockets, a crispy exterior, and soft, cloud-like interior.

Key benefits of Nuvola Super:

• High flour strength: Supports optimal fermentation and maintains dough structure and moisture.

• Ideal for puffed crusts: Perfect for Neapolitan-style pizzas with airy edges and tender centers.

• User-friendly: Easy to knead, less sticky, and well-suited for fast-paced kitchen environments.

Nuvola Super is an excellent choice for new pizza operations, busy restaurants, or anyone seeking a reliable, easy-to-use flour that still delivers professional results.

Quick Comparison: Saccorosso vs. Nuvola Super

How to Choose the Right Flour?

There’s no such thing as a “one-size-fits-all” flour. The best flour depends on your recipe needs, skill level, and kitchen operations. Consider the following:

Where are you on your baking journey?

• If you’re experienced and want more control and flexibility across different applications—from pizza to bread and pastry—Caputo Saccorosso Tipo “00” is your go-to flour. Its fine texture and adaptability make it ideal for custom recipe development and complex techniques.

• If you’re just starting out or focused solely on making great pizza, Caputo Nuvola Super Tipo “0” offers a user-friendly option with easy dough handling and consistent, high-quality results.

• Despite their differences, both flours produce pizzas with beautifully puffed edges, crispy exteriors, and soft interiors—true to authentic Italian standards.

What is your service model?

• For fast-service or high-volume operations, Nuvola Super is a smart choice thanks to its stability and ease of use.
• Meanwhile, Saccorosso suits kitchens that want to explore diverse baking styles or refine dough formulas for a distinctive product.

New Viet Dairy – Official Caputo Distributor in Vietnam

New Viet Dairy is proud to be the official importer and distributor of Caputo flours in Vietnam. With over 25 years of experience in premium food ingredients, we provide not only authentic, high-quality products but also technical consulting and dedicated support for our F&B partners.

Together, Caputo Saccorosso and Nuvola Super offer a powerful combination to help you meet different technical goals and production demands. Understanding your flour means mastering your dough—improving workflow, boosting consistency, and elevating product quality.

Explore New Viet Dairy’s full range of Caputo pizza flours HERE