What’s the difference between the flour you sell? (US)

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

website:

## [Caputo Pizzeria

Flour](https://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

## [Tony Gemignani Central Milling

00](https://ooni.com/collections/groceries/products/tony-gemignani-central-

milling)

* Type 00

* 14% protein

* Blend of hard wheat varieties

* **Best used for:** a variety of pizza styles - Neapolitian, New York, Sicilian and Roman (also baked goods like focaccia, breadsticks and baguettes)

## [King Arthur 00 Pizza

Flour](https://ooni.com/collections/groceries/products/king-arthur-00-pizza-

flour)

* Type 00

* 10% protein

* Puts a spin on the Italian standard by taking 100% American-grown wheat and milling it ultra finely to 00 standards

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

## [Ceresota Flour](https://ooni.com/collections/groceries/products/ceresota-

flour)

* All-purpose flour

* 12% protein

* Has a high proofing tolerance and can support pizza with heavy toppings

* **Best used for: **dough that requires long fermentation, Chicago deep dish, crispy pizza

## [Caputo Gluten Free

Flour](https://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

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