What’s the difference between the flour you sell? (UK)Updated 7 months ago

Here's a breakdown of the different types of flour we have available on our

website:

## [Caputo Pizzeria

Flour](https://uk.ooni.com/collections/groceries/products/caputo-pizzeria)

* Type 00

* 12.5% protein

* Gold standard in making Neapolitan pizza - produces a light, airy crust

* **Best used for: **Neapolitan style pizza

## [Caputo Light Nuvola

Flour](https://uk.ooni.com/collections/groceries/products/caputo-light-

nuvola-1kg)

* Type 0

* 12.5% protein

* Produces dough with a super light and airy crust

* **Best used for: **Neapolitan style pizza, dough that requires long fermentation, high hydration pizza dough

## [Caputo

Manitoba](https://uk.ooni.com/collections/groceries/products/caputo-

manitoba-1kg)

* Type 0

* 14.5% protein

* Produces shiny, consistent dough with good elasticity

* **Best used for: **dough that requires long fermentation, pastry, bread, focaccia

## [Caputo Gluten-Free

Flour](https://uk.ooni.com/collections/groceries/products/caputo-gluten-free)

* Gluten-free flour

* 1% protein

* Made from rice and potato starches, rice and soy flour, sugar, thickeners and dietary fibre

* **Best used for: **gluten-free pizza, breads, pasta and more