One is an ancient fruit, prized by Greeks, Romans, and bees alike. The other is a surname that’s become shorthand for flour purity—specifically, the “00” gold standard for Neapolitan pizza. But together? They’re a sleeper hit pairing that belongs in every home cook’s rotation.
If you’ve ever lingered in the specialty cheese aisle or found yourself down a fermentation rabbit hole, you’ve likely encountered two words that feel vaguely sacred: and Caputo . fig and caputo
Caputto pizza dough + fig jam base + Gorgonzola + fresh figs + walnut crumble. You’ll never look at fruit-on-pizza the same way again. One is an ancient fruit, prized by Greeks,
brings deep, jammy sweetness with a hint of honey and seed-crunch. It plays well with salt, fat, acid—and especially heat. Roasted figs on a Caputo-based flatbread? Life-altering. They’re a sleeper hit pairing that belongs in