Short answer: for sourdough pizza in the UK, Caputo Pizzeria (Blue bag) is the classic default and available everywhere. For higher-hydration doughs or long ferments, Caputo Cuoco (Red) is the better choice. (Not sure whether you should use 00 or bread flour at all? Read our 00 vs bread flour comparison first.) If you want a UK-milled alternative, Marriage's Manitoba Cream is not technically 00 but behaves similarly.
What actually matters when picking 00 flour
Ignore the marketing on the front of the bag. The four numbers that matter are on the back:
- Protein %: 11-12.5% for pizza, 13-14% for high-hydration bread
- W-value (rarely on UK packets, but worth learning): W240-W300 for pizza, W300-W380 for long ferments. Higher W = stronger gluten network = tolerates longer fermentation.
- Ash content: 00 by definition is under 0.55% ash. Higher ash = more bran = more nutrients but less pure white crumb. For pizza you want low.
- Grind fineness: this is the entire point of "00". The finer, the smoother the dough.
Nothing else on the packaging matters much - not "stone-ground" (00 is by definition not stone ground), not "organic" (has no effect on baking performance), not "suitable for pizza ovens" (marketing).
The five best 00 flours available in the UK
1. Caputo Pizzeria (Blue bag) - the default
Protein: 12.5% | W-value: 260-280 | UK price: around £3-£4 per kg
The most widely used 00 in Neapolitan pizzerias worldwide and the sensible starting point for any UK baker experimenting with sourdough pizza. Handles a 24-48 hour cold cold ferment beautifully, produces authentic blistering, and is forgiving of home-oven temperatures.
Where to buy: Amazon UK, Sous Chef, Nifeislife, most Italian delis.
Verdict: Buy this first. If you're not sure which to pick, this is the one.
2. Caputo Cuoco (Red bag) - for higher hydration and longer ferments
Protein: 13% | W-value: 300-320 | UK price: around £3.50-£4.50 per kg
A stronger 00 designed for long ferments (48-72 hours cold) and higher-hydration doughs (75%+). Sourdough bakers who want a light, tender crumb from a very wet dough should look at this rather than Blue. Also great for ciabatta and focaccia.
Where to buy: Sous Chef, Amazon UK, specialist Italian importers.
Verdict: Buy after you've mastered Blue. It rewards experienced hands.
3. Molino Caputo Nuvola Super - the pillow-crumb choice
Protein: 13% | W-value: 320-340 | UK price: around £4-£5 per kg
Bred specifically for high-hydration pan pizzas (the "nuvola" style with a pillowy, cotton-crumb base). Sourdough bakers making pan-style or Detroit-style pizza with a long cold ferment often prefer this to Cuoco. Very absorbent.
Where to buy: Sous Chef, Nifeislife, specialist importers.
Verdict: Niche but excellent for what it does. Overkill for standard pizza.
4. Molino Chiavazza 00 Pizza (Chef Blue) - the value option
Protein: 11.5-12% | W-value: 240-260 | UK price: around £2.50-£3.50 per kg
Frequently on Amazon UK at £2.50-£3 per kg in 5kg bags. Not quite as tolerant as Caputo Blue for long cold ferments, but for standard 24-hour ferments it's genuinely hard to tell the difference in the final loaf. Excellent starter 00 for anyone wanting to experiment without committing to full Caputo prices.
Where to buy: Amazon UK (best price), some independent delis.
Verdict: The value pick. If Caputo Blue is out of stock or you're baking often enough that price matters, this is more than good enough.
5. Marriage's Manitoba Cream - the UK-milled alternative
Protein: 14.2% | W-value: not published but very high | UK price: around £2-£2.50 per kg
Not technically a 00 (it's a Type 55 by French grading, coarser milled than 00), but behaves similarly for sourdough purposes because of the high protein content and blend of Canadian and UK wheats. Marriage's is a small Essex family mill, so you're supporting a UK independent while getting flour that outperforms most standard bread flours.
Where to buy: Marriage's own website, Waitrose (some branches), Amazon UK.
Verdict: The UK-first choice. Not a true 00, but for most sourdough applications you won't notice.
Two flours to avoid (or buy carefully)
- Any 00 flour marked "pastry" or "pasta": protein too low (typically 9-10%) - won't hold structure in bread dough. Fine for pasta, wrong for sourdough.
- Own-brand supermarket "Italian-style 00": quality varies wildly. Some are re-branded Caputo (good), some are commodity Italian mills with unpublished specs (fine but no idea what you're getting). If you're going supermarket, Sainsbury's Taste the Difference 00 has been consistent for us.
Storing 00 flour
00 flour is more prone to going stale than bread flour because it's stripped of most of the bran (which contains antioxidants that keep flour fresh). Buy in quantities you'll use within 6-8 weeks. Store in an airtight container away from light. Once opened, transfer from paper bags into a Kilner or Tupperware.
Do not refrigerate white 00 - the temperature swings from taking it in and out cause moisture condensation and eventual clumping. Room temperature in a dark cupboard is best.
Bulk buying: worth it or not?
25kg sacks of Caputo Blue are available from specialist importers at around £45-£55 (£1.80-£2.20 per kg). That's genuinely good value if you bake pizza at least twice a week, provided you have somewhere cool and dry to store it. Otherwise stick to 5kg bags.
FAQ
Is Caputo really worth the premium over supermarket 00?
For pizza specifically - yes, in the sense that the blistering and stretch are noticeably better. For general sourdough loaves - not really, you can get 90% of the result from Molino Chiavazza at 75% of the price.
What's the difference between Caputo Blue and Red for sourdough?
Blue (Pizzeria) is the pizza standard - lower W, faster fermentation, tolerant of home ovens. Red (Cuoco) is stronger and made for longer ferments and higher hydration - better for high-hydration open-crumb loaves and ciabatta.
Can I use 00 flour in my sourdough starter?
You can, but it's not ideal because 00 is very refined and doesn't have the bran or germ that starters thrive on. Use wholemeal or a strong bread flour blend for your starter, and use 00 in the actual bread. If you're still looking for a starter, our Dough Dough starter activates in 2 hours.
Where's the cheapest 00 flour in the UK?
Amazon UK for 5kg bags of Molino Chiavazza (roughly £2.50 per kg when on offer). For bulk 25kg sacks, specialist pizza suppliers like Franco Manca's retail arm or independent Italian importers.
Can I make sourdough bread (not pizza) with 00 flour alone?
Yes but expect a softer, more open crumb than you'd get with UK bread flour. Use Caputo Red or Nuvola for this rather than Blue, and reduce your hydration by 5% until you learn how the flour handles.
Does organic 00 make a real difference in the bake?
Not in the crumb or crust. If organic matters to you for other reasons, buy organic. Baking performance-wise, non-organic and organic 00 of the same protein and W-value bake identically.
What about UK-milled 00 style flours?
Bakery Bits sells a UK-milled "Italian style" pizza flour that's a genuine 00 grind and has performed well for us. Shipton Mill's No. 4 is technically coarser than 00 but is a very strong UK flour that behaves similarly for sourdough. Marriage's Manitoba Cream is the highest-protein UK option.
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Related reading
- 00 Flour vs Bread Flour for Sourdough: A UK Baker's Guide — the deeper comparison, when to use each, and how to blend them.
- Dough Dough Sourdough Starter — our lab-verified 2-hour activation starter, ideal for pairing with a good 00 flour.
