Caputo’s Blue Bag or Red Bag?
Caputo’s red and blue “00” flours differ in protein and purpose. Learn which is best for pizza, bread, or long fermentation baking at home or in a pizzeria.
Caputo’s Blue Bag or Red Bag?
Blue Bag or Red Bag?
Decoding Caputo’s Most Popular Flours
May 2025
When it comes to Italian flour, Caputo is the name trusted by pizzaioli, bakers, and home cooks alike. But even our biggest fans sometimes ask: What’s the difference between the blue and red bags? They’re both “00” flour. They’re both all-natural, non-GMO, and made in Italy. So how do you know which one to use? Let’s break it down.
Pizzeria vs. Saccorosso: What’s the Difference?
The main difference between the blue bag (Pizzeria Flour) and the red bag (Saccorosso Flour) comes down to protein content and functionality.
*Note for Home Bakers: Saccorosso is the same flour as our Chef’s Flour—just in a larger format for foodservice use. If you’re baking at home and want the versatility and strength of Saccorosso, reach for Chef’s Flour in the red bag. It’s perfect for baked goods, breads, and longer fermentation doughs made right in your own kitchen.
*Pizza Fun Fact: Before refrigerators were common, Neapolitan pizzerias adapted their flour choices to the seasons. During cooler months, they used softer, lower-protein flours (like what we now call Pizzeria Flour), while in the hot summer months, they opted for stronger flours that could withstand the increased humidity during fermentation (like today’s Saccorosso).
Why Does Protein Matter?
Higher-protein flours like Saccorosso can absorb and retain more water, which makes a big difference in doughs that require longer fermentation. This added absorption leads to better gluten development and deeper flavor. Want to learn more about protein percentages and how they affect your dough? Check out our article on Gluten and Protein in Baking!
What They Have in Common
Though their strengths differ, both flours are “00”, meaning they share the same finely milled, soft texture that’s ideal for Italian baking. But what exactly is “00”? In Italian flour grading, “00” refers to the most sifted type of flour—made only from the endosperm of the wheat kernel. That means it’s silky-soft with all the bran and germ removed. The transformation process involves no chemicals or additives, just traditional Italian milling at its finest. Learn more about our three generations of traditional Italian milling here.
So… Which One Should You Use?
Making Neapolitan-style pizza in a blazing hot oven? Go with the Blue Bag (Pizzeria Flour). Planning a longer fermentation, baking breads or pastries, or want one flour for multiple uses? Red Bag (Saccorosso Flour) is your go-to. No matter which you choose, both flours deliver the quality and consistency Caputo is known for—so you can confidently craft the perfect dough every time.
Caputo’s Blue Bag or Red Bag?
Blue Bag or Red Bag?
Decoding Caputo’s Most Popular Flours
May 2025
When it comes to Italian flour, Caputo is the name trusted by pizzaioli, bakers, and home cooks alike. But even our biggest fans sometimes ask: What’s the difference between the blue and red bags? They’re both “00” flour. They’re both all-natural, non-GMO, and made in Italy. So how do you know which one to use? Let’s break it down.
Pizzeria vs. Saccorosso: What’s the Difference?
The main difference between the blue bag (Pizzeria Flour) and the red bag (Saccorosso Flour) comes down to protein content and functionality.
*Note for Home Bakers: Saccorosso is the same flour as our Chef’s Flour—just in a larger format for foodservice use. If you’re baking at home and want the versatility and strength of Saccorosso, reach for Chef’s Flour in the red bag. It’s perfect for baked goods, breads, and longer fermentation doughs made right in your own kitchen.
*Pizza Fun Fact: Before refrigerators were common, Neapolitan pizzerias adapted their flour choices to the seasons. During cooler months, they used softer, lower-protein flours (like what we now call Pizzeria Flour), while in the hot summer months, they opted for stronger flours that could withstand the increased humidity during fermentation (like today’s Saccorosso).
Why Does Protein Matter?
Higher-protein flours like Saccorosso can absorb and retain more water, which makes a big difference in doughs that require longer fermentation. This added absorption leads to better gluten development and deeper flavor. Want to learn more about protein percentages and how they affect your dough? Check out our article on Gluten and Protein in Baking!
What They Have in Common
Though their strengths differ, both flours are “00”, meaning they share the same finely milled, soft texture that’s ideal for Italian baking. But what exactly is “00”? In Italian flour grading, “00” refers to the most sifted type of flour—made only from the endosperm of the wheat kernel. That means it’s silky-soft with all the bran and germ removed. The transformation process involves no chemicals or additives, just traditional Italian milling at its finest. Learn more about our three generations of traditional Italian milling here.
So… Which One Should You Use?
Making Neapolitan-style pizza in a blazing hot oven? Go with the Blue Bag (Pizzeria Flour). Planning a longer fermentation, baking breads or pastries, or want one flour for multiple uses? Red Bag (Saccorosso Flour) is your go-to. No matter which you choose, both flours deliver the quality and consistency Caputo is known for—so you can confidently craft the perfect dough every time.
Caputo’s Blue Bag or Red Bag?
Blue Bag or Red Bag? Decoding Caputo’s Most Popular Flours May 2025 When it comes to Italian flour, Caputo is the name trusted by pizzaioli, bakers, and home cooks alike. But even our biggest fans sometimes ask: What’s the difference between the blue and red bags?...
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What if we told you that fried foods don’t have to lead to illness, discomfort, or guilt? In Italy, fried foods are light, crispy, and airy. They’re easy to digest and don’t leave you laid out on the couch, moaning with regret.
The Flour Cheat Sheet
Not all flour is created equal. While it’s a staple ingredient you’ll find in almost every kitchen around the world, there is a lot of misinformation and misunderstanding about its different types and classifications, so it’s important to understand what it is.
The San Marzano D.O.P.
San Marzano tomatoes are an Italian specialty. Grown in the Sarnese Nocerino Region of Italy, outside of Naples in the volcanic soil of Mt. Vesuvius, the climate, nutrient-rich soil, and sun all contribute to what makes these tomatoes so special.
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