W is the strength figure the mill prints. Molino Grassi’s spec sheet labels it alveograph W. Caputo labels it bakery W. A higher W on these sheets is the mill describing a stronger flour. This site does not convert W into a fermentation time, because the mills do not publish one table that does that.

Why are some cells blank?

A blank cell means that mill did not publish the figure on the page or spec sheet used here. King Arthur’s bread, all-purpose, and Sir Lancelot sheets print protein and do not print W or P/L. Those cells are left empty rather than filled with a guess.

Can these protein percentages be compared directly?

Not as one scale. King Arthur’s bag protein is gluten-forming protein. Sir Lancelot’s 14% is on a 14% moisture basis, ± 0.2%. Caputo prints a single percent on the product page. Le 5 Stagioni and the Grassi dry-matter line are minimums on dry matter (s.s.). Grassi also prints 12 g of protein per 100 g on the nutrition label. Those are different bases.

Does a higher W mean a longer ferment?

Only where the mill says so for that flour. Caputo Nuvola’s own note for classic Neapolitan dough is about 72 hours. Saccorosso is described for a long rest in the fridge. Le 5 Stagioni Verde is for dough used the same day, and Rossa is for long maturation. Caputo Pizzeria’s page does not give hours. There is no universal hours chart on this page.

What is the Where to buy column for?

It is a separate column so a shop link can be added later without mixing it into the spec sheet. Every cell in that column is empty. This page has no shop links.

Is 00 flour lower in protein than bread flour?

Not as a rule. On the pages read here, Caputo Pizzeria is 12.50% and King Arthur bread flour is 12.7%, while Caputo Americana is 14.25% and Sir Lancelot is 14% ± 0.2%. Kenji López-Alt writes that “00” describes a fine milling, not a low protein, and that the protein depends on the flour.

Pizza flour: 00, bread, and all-purpose

Quick answer. Caputo Pizzeria prints 12.50% protein, W 260/280, and P/L 0.50/0.60. King Arthur bread flour prints 12.7% protein and does not print W or P/L. Blank cells are unpublished, not zero.

“00” is an Italian milling grade. It is not a protein percentage and it is not a fermentation time. King Arthur’s own protein article says the protein on the bag is gluten-forming protein, and that more of it can build a stronger gluten network. Their article puts all-purpose at 11.7% and bread flour at 12.7%, and says they guarantee the percentage printed on the bag. That explains the King Arthur numbers. It is not a ranking of the Italian mills.

Kenji López-Alt, in the hacker-free Neapolitan article, writes that tipo 00 is not lower in protein than all-purpose flour, that “soft” refers to fine milling, and that a high-protein red bag is comparable to American bread flour. The table below is what each mill prints for the flour named in the row. Caputo’s English pages use a decimal comma (12,50 and 0,50). The table uses a decimal point for those same figures.

The Where to buy column is separate from the specs and is empty. There are no shop links on this page.

Mill specs for common pizza flours
Flour	Type	Protein	Basis	W	P/L	What the mill says about rest	Where to buy
Caputo Pizzeria, 1 kg	00	12.50%	Printed on Caputo’s product page	260/280	0.50/0.60	Recommended for classic Neapolitan pizza. The page does not give a rest time.	No shop link
Caputo Nuvola, 1 kg	0	12.50%	Printed on Caputo’s product page	270/290	0.50/0.60	For classic Neapolitan dough, Caputo suggests about 72 hours: 48 hours in the fridge and 24 hours at room temperature, about 22°C.	No shop link
Caputo ’00’ Americana, 25 kg	00	14.25%	Printed on Caputo’s product page	360/380	0.45/0.50	Described for American-style pizza. No fermentation time is copied from this page.	No shop link
Caputo Saccorosso, 25 kg	00	13%	Printed on Caputo’s product page	300/320	0.50/0.60	Caputo calls it long leaving: long resting times and prolonged leavening in refrigerator cells.	No shop link
Le 5 Stagioni Pizza Napoletana Verde	00	11.5% minimum	Dry matter (s.s.), in the Le 5 Stagioni catalog next to this flour	280 −10/+20	0.60 ± 0.10	The catalog says it is for simple, direct Neapolitan dough used the day it is made.	No shop link
Le 5 Stagioni Pizza Napoletana Rossa	00	13% minimum	Dry matter (s.s.), in the Le 5 Stagioni catalog next to this flour	310 −10/+20	0.60 ± 0.10	The catalog says it keeps its gluten structure for a long time and is for long-maturation Neapolitan dough.	No shop link
King Arthur Unbleached Bread Flour	Bread	12.7%	Gluten-forming protein, on the bag and the shop page	Not published	Not published	King Arthur does not print W or P/L for this flour.	No shop link
King Arthur Sir Lancelot	High-gluten	14% ± 0.2%	14% moisture basis, on the 14 June 2024 spec sheet. The product page also lists 14.0% protein.	Not published	Not published	The spec sheet does not print W or P/L. The product page calls it a high-gluten flour for New York-style pizza and bagels.	No shop link
King Arthur Unbleached All-Purpose Flour	All-purpose	11.7%	Gluten-forming protein, on the bag. King Arthur’s protein article states the same 11.7%.	Not published	Not published	King Arthur does not print W or P/L for this flour.	No shop link
Molino Grassi 00 Pizza e Focaccia	00	12 g/100 g on the nutrition label; 12.8% minimum on dry matter	Two different figures on spec sheet rev. 21, dated 7 August 2023. They are not one number.	290 ± 30	0.5 ± 0.1	The product page prints W 290 and P/L 0.50 and does not give a fermentation time. The tolerance is from the spec sheet.	No shop link

The protein numbers are not one scale

King Arthur all-purpose is 11.7% gluten-forming protein on the bag. Caputo Pizzeria and Caputo Nuvola each print 12.50% on the product page. King Arthur bread flour is 12.7% on the bag and the shop page. Caputo Saccorosso prints 13%. Caputo Americana prints 14.25%. Sir Lancelot’s spec sheet, created 14 June 2024, prints protein 14% ± 0.2% at 14% moisture basis, and the product page lists 14.0% protein. Those King Arthur and Caputo figures can be read next to each other only with the basis in the next column.

Le 5 Stagioni prints minimum protein on dry matter: 11.5% s.s. beside Pizza Napoletana Verde, and 13% s.s. beside Pizza Napoletana Rossa, in the catalog on le5stagioni.com. Molino Grassi’s spec sheet, rev. 21, dated 7 August 2023, prints 12 g of protein per 100 g on the nutrition label and a chemical minimum of 12.8% protein on dry matter (N × 5.70). The nutrition grams and the dry-matter minimum are both shown. They are not averaged.

W, and what it does not tell you

W is the strength figure on the mill sheet. Grassi labels it alveograph W. Caputo labels it bakery W. This page does not turn a W value into hours. The only rest times here are sentences the mill wrote for that flour.

Caputo Nuvola’s page, answering how long to rest classic Neapolitan dough, says about 72 hours: 48 hours in the fridge and 24 hours at room temperature, about 22 degrees. Saccorosso is headed “long leaving” and is described for long resting times and prolonged leavening in refrigerator cells. Le 5 Stagioni Verde is for dough used the day it is made. Rossa is for long maturation, with extensibility favoured over toughness. Caputo Pizzeria is “recommended for classic Neapolitan pizza” and the fetched page does not state a ferment time. Americana is described for American-style pizza. King Arthur’s three flours in this table do not publish W, so they have no W to convert.

P/L is the balance of tenacity and extensibility where the mill prints it. Caputo Pizzeria, Nuvola, and Saccorosso print 0.50/0.60. Americana prints 0.45/0.50. Both 5 Stagioni flours print 0.60 ± 0.10 in the catalog next to the name. Grassi’s product page prints 0.50, and the spec sheet prints 0.5 ± 0.1. The King Arthur cells are blank.

Names that are not rows

A Caputo flour named Chef was not on the product pages read for this table. A guess at a Cuoco product address returned 404, so Cuoco has no spec row. Kenji’s note names Caputo Cuoco on a red and white bag. That is his name for the bag he uses. Saccorosso is the red-bag flour Caputo’s own page documents, and its numbers come from that page, not from treating the two names as the same product.

Grassi’s product page also prints “A 56.0” and “CD 13”. Those abbreviations are not translated here. The spec sheet, separately, prints farinograph absorption 56.0 minimum and stability 13.0 minutes. The table uses the sheet’s W and P/L, which are labelled as such.

Last reviewed 1 November 2026.

Sources

Protein, W, and P/L are copied from the mill page or spec sheet linked on the row. King Arthur’s explanation of gluten-forming protein is from their 25 September 2023 article. The Where to buy column is empty.

Questions

What is W?: W is the strength figure the mill prints. Molino Grassi’s spec sheet labels it alveograph W. Caputo labels it bakery W. A higher W on these sheets is the mill describing a stronger flour. This site does not convert W into a fermentation time, because the mills do not publish one table that does that.
Why are some cells blank?: A blank cell means that mill did not publish the figure on the page or spec sheet used here. King Arthur’s bread, all-purpose, and Sir Lancelot sheets print protein and do not print W or P/L. Those cells are left empty rather than filled with a guess.
Can these protein percentages be compared directly?: Not as one scale. King Arthur’s bag protein is gluten-forming protein. Sir Lancelot’s 14% is on a 14% moisture basis, ± 0.2%. Caputo prints a single percent on the product page. Le 5 Stagioni and the Grassi dry-matter line are minimums on dry matter (s.s.). Grassi also prints 12 g of protein per 100 g on the nutrition label. Those are different bases.
Does a higher W mean a longer ferment?: Only where the mill says so for that flour. Caputo Nuvola’s own note for classic Neapolitan dough is about 72 hours. Saccorosso is described for a long rest in the fridge. Le 5 Stagioni Verde is for dough used the same day, and Rossa is for long maturation. Caputo Pizzeria’s page does not give hours. There is no universal hours chart on this page.
What is the Where to buy column for?: It is a separate column so a shop link can be added later without mixing it into the spec sheet. Every cell in that column is empty. This page has no shop links.
Is 00 flour lower in protein than bread flour?: Not as a rule. On the pages read here, Caputo Pizzeria is 12.50% and King Arthur bread flour is 12.7%, while Caputo Americana is 14.25% and Sir Lancelot is 14% ± 0.2%. Kenji López-Alt writes that “00” describes a fine milling, not a low protein, and that the protein depends on the flour.