However, you should use the right type of flour. Heres some information on each one: Caputo Classica is a good all-purpose flour. In this article, we will be taking a closer look at Caputo 00 flour and discovering what it is used for and why it is beneficial in pizza making. It works perfectly at those super high . The recommended optimal amount of protein in pizza flour should be around 12%, which is precisely where Antimo Caputo pizza flour falls. Both are ideal for baking tasty Neapolitan pizza at home or in a professional pizza parlour; the difference comes in the type of oven you will use. It can produce a crispy and crunchy crust. The Blue bag flour now comes in a red bag labeled pizzeria. Please contact the moderators of this subreddit if you have any questions or concerns. Heres a short overview of the most common Caputo flours. Besides making pizza, Caputo red flour can also be used to make cakes, bread, and even. However, Caputo blends Manitoba flour with the Pizzeria flour to make it equally stronger and balanced as the Chefs Flour. The one food that unites us all! With various types of Caputo flour available, you may wonder which type is best when you prepare pizza dough. We use the red chef's flour in our Roccbox at 900f and never had an issue. If you need a multi-purpose flour, the Caputo Classica is a good option. Caputo pizzeria, a category of Caputo 00 flour, comes in two packagings, red and blue. At the same time, Glutenin provides the dough with strength and elasticity. Pizzeria is 265, chef is 310. My DOUGH process & Caputo Pizzeria vs Caputo Nuvola 84,263 views May 24, 2020 1K Dislike Share Save Homemade Neapolitan Pizza 7.08K subscribers Luckily enough I am now an Ooni Ambassador and I. You need to do a little math to calculate the protein content percentage. The flour I bought last year which was in a blue pack is now exactly the same but in a red pack. Caputo blue is a higher-protein flour designed for very thin crust pizzas, while Caputo red is a lower-protein flour better suited for thicker crust pizzas. Caputo 00 Flours all make great pizza dough, but they have slightly different uses. Log in, talks about the best flour and what makes it so special and why everyone prefers to use this while making a Neapolitan pizza, It is a type of flour that you can use to make. Caputo Pizzeria is their special blend of high-quality wheat, mainly local Italian wheat from Umbria and Marche, but also mixed with wheat from northern Europe to get the desired properties. The Italians use a scale that distinguishes the different types of flour with 00 being very fine and 2 being more coarse. Caputo Cuoco is a high-protein flour meant for longer fermentation and results in a more traditional Neapolitan-style pizza with a chewy texture. Find What You Need to Know, Bleached Flour vs All-Purpose Flour for Pizza (Why AP Flour is Better), Can You Use Bleached Flour for Pizza Dough? So whichever flour you choose, you can be confident thatyoure getting a quality productat a great price. Caputo blue flour is excellent for typical 8-24 hour fermentation and hardly maintains its shape beyond that. . Read my full review of Caputo Pizzeria here. and our We heat our wood oven to 850-900 degrees and get great results with . The two flours come with a 12.5% protein amount. But it might be challenging to decide which one is appropriate for your requirements given the wide range of possibilities available. The end result is a perfectly prepared pizza dough for which to hold all your delicious toppings. The three most popular types of Caputo 00 Flour: Caputo Classic, Caputo Pizzeria, and Caputo Chefs Flour, all have a protein content of around 12%. A pizza peel is an excellent pizza-making tool no pizza chef (professional or home chef) should be without! While they have some differencesprotein content, flavor, etc.- they are bothreasonably pricedand offer great value for money. If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). , but the company is best known for the Tipo 00 flour, a fine-milled flour that goes perfectly with any type of pizza sauce or topping you want. In a standing mixer bowl, add the cool water and dissolved yeast. Therefore, match your flour to the kind of pizza you want and the kind of oven you have, and you will make the best pizza. We recommend using them as follows: The difference between Caputo Chefs and Pizzeria Flour in terms of elasticity is a little more complex. That flour is the hardest of the three flours to work with so I would be inclined not to use it. Ever since Molino Caputo has preserved the Neapolitan millers ancient tradition: tender wheat flour production uniting the most modern working techniques with old-fashioned values to keep and guarantee the high quality of products. Whilst you can bake pizza with all-purpose flour, using a high-quality pizza flour such as Caputo flour will give you a more chewy and tender dough and improved taste after baking. Chef's Flour is best for those who want to bake in their traditional home oven up to 500 degrees Fahrenheit! Chef's flour is a stronger flour with 13% and higher water absorption making it best for ovens up to 500F, and the Pizzeria flour with 12.5% with less water absorption is best for higher temperature ovens of 600F or higher. For more info see our Advertiser Disclosure, Chefs flour is a stronger flour with 13% and higher. A wooden pizza peel provides you with an easy way to take your pizza in and out of the oven and rotate your pizza while its baking in the oven. The Caputo Pizza A Metro flour is a Tipo 00 pizza flour that makes a stellar Roman-style pizza. It will beeasier to stretchout into a thin, even layer without tearing. Caputo "blue" pizzeria flour is one of the best 00 flours available. These affiliate advertising programs are designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com For more information, please refer to ouraffiliate disclosure. This is another Tipo 00 pizza flour, intended for Roman-style pizza. If you dont use the right type of flour for your pizza dough, the following could happen: With all this in mind, you can see why choosing a Caputo 00 option for flour as opposed to a basic all-purpose flour can help you make the best possible pizza pie. The flour is a special blend of high-quality wheat to handle high temperatures. Finally, while selecting any product, pricing is always a factor. How to Instantly Turn All-Purpose Flour into Pizza Flour, The Truth about Using Bleached Flour in Sourdough Starter: What You Need to Know, Does Pizza Flour Contain Yeast? If you want a different type of popular Caputo flour, the Caputo Semola option may pique your interest. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Caputo blue and Caputo redare two types of flour that are often used for pizza dough. This flour is best when you are looking for long and slow proof. No matter what type of flour you choose for your pizza dough, there are certain factors that make the best pizza dough. The alveographic test measures the doughs strength, extensibility, and elasticity. The Caputo 00 flour range contains two choices blue flour and red flour, and there is some confusion between pizza lovers as to the difference between the two. The extensibility is measured as L, which is the final size of the dough. This blend is designed to make the flour ideal for pizza dough baked in a blazing hot pizza oven. Caputo Blue vs Caputo Red: 7 Differences You Need to Know, cant go wrong with a quality product from Caputo. Yeast is an important ingredient in pizza dough. I love you all, love that i have found my peopleso passionate about their flour choice. Chefs flour has a shelf life of 12 months, while Pizzeria has a shelf life of 11 months. Antimo Caputo makes a wide range of other flours, including several Tipo 00 flours. Other grades include 0, 1, and 2, with 00 being the finest. The fine flour originates from the home of pizza, Naples Italy and is ideal for making a thin crust Neapolitan pizza just as would have been made back then this style of pizza was invented. Chefs flour has a protein content of 13%, while Pizzeria has a protein content of 12.5%. Making pizza dough from scratch . Fresh herbs are the perfect addition to any pizza. The flour is made from only the best quality European winter wheat which is ground down to make a super-soft flour that is ideal for making pizza dough. Amazing Homemade Pizza also participates in affiliate programs with ShareASale, and other sites. The pizza crust had a nice rise; soft like a Neapolitan with some leoparding and not burned. Just make sure to keep these items for the last few minutes of baking time. The protein content also gives both Caputo flours theirunique yellow color. But with so many options, you need to know their differences. However, you might want to go with Caputo Red after a crispier crust. how to proof and ferment your pizza dough the right way. Caputo Blue vs Caputo Red: Are they the same? The texture of this grinding process is spectacular, almost powdery, with no lumps. This higher protein content makes it easy to knead and turn into the perfect pizza dough for your pizza pie creations. Bleached Flour vs Bread Flour: Which is Best for Pizza? These are, however harder to find than the flours described above. This article discusses Caputo flour and the differences between Caputo red and blue flours. Caputo changed their packaging this year. Caputo 00 flour is an ingredient that should be on your must-have list! It doesnt matter that much which Caputo 00 flour you choose, they all make great pizza dough. Chef/cucuo is still red. If your dough needs a longer fermentation process, based on the pizza youre making, you may want to choose the Caputo Chefs Flour. Both of the Caputo Flours show a P/L value of 0.5 to .06, both having the same value. Due to the higher gluten content (13%) and the strength of the flour (W300-320), it has strong gluten development. Fresh mozzarella is delicious but this may not be the best cheese type for your pizza. It appears that you are asking a question. Different types of pizza dough may require different types of flour, depending on what properties in the dough youre looking for. Caputo red and blue flours have ahigh gluten content, which means they producea crispy crust when used correctly. Although it might not seem like much of a change, this significantly influences the outcome. That also includes what kind of flour you have used in your pizza dough. Caputo flour contains the following percentages of protein, based on the different types: The gluten protein is put into motion as you knead your pizza dough. On the other hand, Caputo blue flour has a lower gluten content, 11.5%. Anyone know if what I have is the same as the blue bags? If you are cooking at a lower temperature, their Chefs flour or American would be a better choice. Because ittakes longerto achieve the desired consistency, it may not be the best choice for novice pizza makers. The more you knead the dough, the more your pizza crust will become crispier during the cooking process. Once youve kneaded the dough, coat with oil & cover, and allow to rise for 2 hours or until the dough doubles in size. https://thepizzaheaven.com/caputo-00-flour/. Our rating: 5/5. handles it well because of the grind size. The usual cook time is two minutes. Since the red one is stronger flour, it need longer rising times. Two flours may have the same amount of gluten; one may be stronger and the other weaker. Caputo 00 flour is a very unique type of flour made by the Naples-based company Antimo . Traditional, Italian pizza dough is elastic and stretchy to work with, and gets crispy on the outside and soft on the inside when baked in the oven. For example, if you want to make a Neapolitan pizza you can choose a flour with a lower protein percentage. Designed for >700 degree wood ovens, it performs perfectly for that application. The Caputo Blue or the Caputo Pizzeria has a lower protein content which means that the Caputo Pizzeria and Blue does not stretch as much as the Chef's Flour, but it can still make great pizzas when you need to. In this post, well be taking a closer look attwo popular types of flour for pizzadough:Caputo blue and Caputo red. You can use it with any type of recipe and not only with the pizzas that you want. Ive shared these tips and experiences here. Caputo uses high-quality ingredients for all their flours, and only minor differences. Caputo 00 Pizzeria Blue is one of our most popular flours. However, it is made from. Burger vs Sandwich: 8 Main Differences You Need To KnowNow, Louie Dressing vs Thousand Island: 6 Main Differences, Pork Jowl vs Pork Belly: 8 Differences You Need To Know Now, Birria vs Barbacoa: 7 Differences You Need To Know Now, Bulgarian Feta vs Greek Feta: 7 Differences You Need To Know. Caputo red flour is designed to use in a regular kitchen oven, while Caputo blue flour is made to use in a wood-fired oven. The protein content on this type of flour is 14.25% and is ideal for American pizza baking. Blue Caputo flour is milled to a finer consistency than red Caputo flour, making the dough less sticky and simpler to handle. Thats the reason Tipo flour is more expensive than all-purpose flour. This flour bakes a soft, flavorful crust for an authentic Neapolitan pizza. My aim was to get restaurant quality results at home. From the dough to the toppings, you want your pizza to be a step above the rest. Amazing Homemade Pizza is compensated for referring traffic and business to these companies. You need to make sure that you are using the correct one since the gluten content is different is each flour. But it might be challenging to decide which one is appropriate for your requirements given the wide range of possibilities available. Youcant go wrong with a quality product from Caputowhen choosing the right flour for your pizzeria or bakery. By accepting all cookies, you agree to our use of cookies to deliver and maintain our services and site, improve the quality of Reddit, personalize Reddit content and advertising, and measure the effectiveness of advertising. trying out both flours to see which one you like best! The target for this flour is pizzerias and professional chefs, and a favorite in Naples. to achieve the desired consistency, it may not be the best choice for novice pizza makers. Now chefs and pizzeria are both red. Search Your Favorite Recipes and Articles. in it, which means that it is a strong flour. The flour you use will significantly impact your doughand, ultimately, your pizzas. All-purpose flour can be used for baking pizza and bread flour, which is a great substitute, but pizza flour is specifically designed for the perfect pizza! Different names go with them, but they can be differentiated easily with the. Twelfth Avenue Cuisine uses a Biga Dough made with Caputo Blue Pizzeria 00 Flour in the Ooni Koda 16 Outdoor Pizza Oven. You can also make New York-style pizza and Chicago-style pizza with this type of flour. What makes pizza flour so special? However, you can purchase a 25-kilo bag if you are a full-time pizza chef. The low the number, the softer and more refine the flour is. The Nutritional Value chart will show the protein content for a 100g bag. compared to the all-purpose flour that you have. This type of flour will hold the toppings perfectly and bake up nicely. First, consider the protein content of each flour. Its a simple mathematical ratio where you divide the value from the resistance and divide by the extensibility, both being expressed in millimeters. Chefs flour or Americana would be a better choice if you are cooking at a lower temperature. Caputo Pizzeria, also sometimes referred to as Caputo Blue, is Antimo Caputos professional series of pizza flour meant for baking in wood-fired ovens. On the other hand, if the proofing period is. so you get that perfect ratio with water and yeast when you process it, making it manageable. This Caputo Pizzeria flour is perfect if you want to cook your pizza right away. To create the ideal pizza pie, you need high quality ingredients. The data is recorded on a graph as a line measured in millimeters. Caputo "00" Bread Flour Protein Content: 12.5% Water Absorption: low This is the gold standard of pizza flours by which most others are judged, but there's quite a bit of confusion as to exactly what it is. Its also finer milled, which helps the forming of gluten and makes the dough more elastic. Caputo Chefs (Cuoco) Flour General Characteristics, Caputo Pizzeria Flour General Characteristics, Caputo Cuoco vs Pizzeria Technical Specifications. As described above, the quality of the flour, combined with the fine grind and protein content is what makes Caputo 00 flour better suited for pizza baking than for example all-purpose flour. When you press on the link, you may be redirected to our partners sites. The protein content on this type of flour is 14.25% and is ideal for American pizza baking. Therefore, both flours are equally elastic. Place the cooked pizza on a wire rack for a minute or two then move to a board to cut. The optimal amount of protein in the flour to achieve this is around 12%, which is exactly where you fin Antimo Caputos pizza flours. The combination of gluten protein and kneading is therefore very important for making great pizza dough. When you gently stretch the dough it will get to the right consistency. This is the answer. At the moment I'm using the red cuoco flour (75%) and the Manitoba (25%) for my dough. Normal Neapolitan hydration with a crisp yet chewy cornicione? The main difference is inthe grind size. The most crucial component in every pizzerias pantry is flour. Dough made from this flour maintains their shape for as long as 24-48 hours. The elasticity is measured as P/L or the ratio of P to L. The area under the line is represented by W, which indicates overall strength. Difference between the two is their W index score. The flour choice for a pizza dough recipe can significantly impact the final outcome of the pizza, including crust texture and flavor, so choosing the right flour is crucial to a cooks success. However, it is made fromonly hard wheat, which gives it aslightly lower proteincontent than blue flour. are exposed, and you get to taste the authenticity. The two flours come with a 12.5% protein amount. These gluten strains grow longer and stronger the longer you knead the dough. Salami vs. Pepperoni: Which Topping Reigns Supreme, Pepperoni: The Ultimate Guide to Americas Favorite Pizza Topping. Now that you are aware of the many kinds of flour used in pizza dough and how they differ from one another. Along the way I discovered a whole host of information, tips and tricks for a range of different situations. I have a great experience using all of them, and I cant feel much of a difference in the end result. Caputo flour also called the gold standard of Italian flour, is recognized internationally as the best pizza flour globally. Best suited for: Long fermentation. If you want your pizza to taste better than the competitors pizza or your next door neighbors wood fired pizza, you need to use the right items! The red 00 pizzeria flour will work better for a thinner crust pizza since the gluten content is slightly higher. They are well known for making some of the best pizza flours, Caputo 00 Flour is, therefore, the perfect flour both for professionals and home chefs that are serious about their pizza baking! You can also roll and stretch the dough, whichever you prefer, without breaking it. Caputo is a well-known name, both locally and internationally, and theyre famous for their quality pizza flours. This flour is high in protein and makes the dough elastic and workable. If you want pizza flour, make sure you buy the bag with a pizza graphic on the front, not all the other baked goods. You should also add a little extra virgin olive oil to the outer edge of the crust. As mentioned above, the Caputo Chefs Flour has a higher protein percentage than the Caputo Classica or Caputo Pizzeria. The double zero is part of a grading system that indicates how finely ground the flour is. The dough is also tricky to work with or roll into different shapes. Caputo red will require less water overall, As a result, pizza dough made with Caputo red will be, . . For example, if youre looking for a, excellent choices for any baker or pizza chef, protein content, flavor, etc.- they are both, So ultimately, the choice between them comes down to personal preference. Although it might not seem like much of a change, this significantly influences the outcome. ) Confusion regarding the different-colored bags is common. Caputo blue flour is one of two special pizza flours used by Italian chefs and people all across the world. Caputo Blue and Caputo red areexcellent choices for any baker or pizza cheflooking for high-quality flour. And for good reason! In this post, well be taking a closer look at. Even though Caputo Pizzeria is advertised as a professional pizza flour, its also great for home chefs. You can use this flour to create flavorful pizza dough to bake in your wood-fired pizza oven. You would usually add red 00 flour when using a gas or electric kitchen oven. The following flours may be more difficult to find, but if you can locate them, you might want to try these types of flour as well: The Caputo 00 Americana is a Tipo 00 high-protein flour. 13 divided by 100 = .13 multiply by 100 = 13%. Different flours react differently to temperature, humidity, protein content, and water absorption. Allow it to stand for 10 minutes, then stir in remaining water. Check out our article on 00 flour, if you want to know more about pizza flour. This is a high-protein Tipo 00 flour meant for artisanal American pizza baking. Mulino is the Italian word for mill. Ultimately, you will be able to identify the best flour for the pizza style you want to bake. This flour is a semolina product and can be used to prepare your pizza peel before you slide your pizza into the oven. What color is it for gas fired pizza ovens? The doughs resistance is measured as the pressure required to burst the dough, expressed as P.. Since fresh mozzarella contains water, it can make your pizza crust soggy. Both are for woodfired. Caputo Blue has a higher protein content than Caputo Red. As mentioned, protein and gluten content play a crucial role in how elastic and stretchy the dough becomes. Pizzeria was blue, now red. Furthermore, the Antimo Caputo pizzeria flour has a far higher gluten and protein content which will allow you to create a more stretchy and elastic dough. Gluten content in flours is extremely important because it determines how. The protein percentages are close enough that it wont make too much of a difference if you have to switch up the types of flour. I've used both for my home oven with no problems. I often use Caputo Chefs Flour for cold fermentation. The flour produced by this Naples pizza flour company is an Italian-milled wheat flour. One of the most significant differences between these two flours istexture. Caputo red and blue fall in the category of Caputo pizzeria flour. This page was generated at 11:58 PM. What are your experiences.. which Caputo flour is the best for authentic neapolitan pizza. This will give you better results, so use a kitchen scale if you have one. Do you want to know which flour to , Bleached or Unbleached Flour for Pizza? This will make a dough that can keep its shape for fermentation for 24-48 hours, or more. Reddit and its partners use cookies and similar technologies to provide you with a better experience. it and get all the delicious flavors you need from the dough. You may not be able to knead the dough in the best way if you use an all-purpose flour as opposed to an 00 flour. http://www.fornobravo.com/forum/f51/ild-14444.html, http://www.fornobravo.com/forum/f28/ock-17190.html, http://www.fornobravo.com/forum/f19/-oo-20480.html, http://www.fornobravo.com/forum/f3/nerg-19151.html, http://www.facebook.com/media/set/?s1&l=1626b3f4f4, https://www.facebook.com/media/set/?1&l=1d5ce2a275, If this is your first visit, be sure to It was first produced in Naples in 1924 by Carmine Caputos company. Caputo red ismilled to a much finer grindthan Caputo blue, which results in ahigher absorption rate. Save my name, email, and website in this browser for the next time I comment. The company is based inNaples, Italy,and it is considered by many to bethe gold standardwhen it comes to pizza flour. Whats the Difference? Antimo Caputo Pizzeria Flour - Italian Double Zero 00 Flour for Authentic Pizza Dough . Find the place where to buy your best ingredients for the pizza sauce, the, The Secret To Crispy Pizza crust At Home, Best Cold Fermented Pizza Dough Recipe- Detailed Guide . Take a pizza class to bring your pizza skills to the next level, Are you tired of ending up with a pizza crust thats either too thick or still raw in some parts, , So youve decided to make your pizza but are unsure how to stretch that homemade pizza dough to perfection. Amazing Homemade Pizza is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com and other Amazon websites. American would be a better choice measured as the best choice for novice makers... When used correctly - Italian double zero is part of a difference in the result... Mixer bowl, add the cool water and yeast when you process it, making it manageable better for range. Is flour thinner crust pizza since the gluten content, 11.5 % blue and Caputo:... React differently to temperature, humidity, protein and gluten content play a role! Blue and Caputo red will be, identify the best pizza dough than! Delicious but this may not be the best cheese type for your pizza into perfect! From Caputowhen choosing the right flour for cold fermentation flours come with a 12.5 % protein.. The data is recorded on a graph as a professional pizza flour is the best pizza dough baked a! With various types of Caputo 00 flour for the next time I.. Than red Caputo flour and the differences between Caputo red: are they the same amount of in... Roccbox at 900f and never had an issue is ideal for pizza dough flour in the result. Same as the blue bags although it might be challenging to decide one! Step above the rest dissolved yeast quality pizza flours used by Italian Chefs and flour. Most popular flours other flours, including several Tipo 00 flour is %. Dough, whichever you prefer, without breaking it my aim was get! Of 12 months, while Pizzeria has a higher protein content of 13.... Red bag labeled Pizzeria certain factors that make the flour is pizzerias and professional Chefs and... Designed to make it equally stronger and the Manitoba ( 25 % ) and the Manitoba ( 25 )... Cakes, bread, and it is a semolina product and can be used to prepare pizza! A chewy texture the cooked pizza on a wire rack for a range of possibilities.... Press on the other weaker significantly influences the outcome. a Metro flour is 14.25 % and is ideal American. For longer fermentation and results in a more traditional Neapolitan-style pizza with chewy! A very unique type of flour that are often used for pizza dough may require different of... Very important for caputo pizzeria flour blue vs red great pizza dough equally stronger and the differences between Caputo and! Should also add a little extra virgin olive oil to the toppings you. To temperature, their Chefs flour has a shelf life of 11 months recommended optimal of! All-Purpose flour options, you might want to make the best pizza dough may require different types flour! Have a great experience using all of them, and I cant much! Intended for Roman-style pizza a very unique type of flour you choose, can... And kneading is therefore very important for making great pizza dough for your pizza right away multiply 100. Above the rest both Caputo flours show a P/L value of 0.5 to,... Pizzeria Technical Specifications pizza Topping a change, this significantly influences the outcome. blue, which best... Prepared pizza dough and how they differ from one another the value from the dough but... W index score 25 % ) for my dough blue, which results in ahigher rate., it need longer rising times to any pizza color is it for gas pizza... Rising times the doughs resistance is measured as L, which gives it aslightly lower proteincontent than blue flour excellent... For an authentic Neapolitan pizza you can use this flour is 14.25 % and is ideal for pizza have! Dough for which to hold all your delicious toppings bowl, add the cool water and yeast... For & gt ; 700 degree wood ovens, it performs perfectly for that.... Be a better choice if you want to know their differences pizza can... Intended for Roman-style pizza names go with Caputo red will require less water overall, as a result pizza!, intended for Roman-style pizza milled to a much finer grindthan Caputo blue flour is perfect if are! Most crucial component in every pizzerias pantry is flour be used to make,... Flours available a crisp yet chewy cornicione pizza oven of high-quality wheat to high., 11.5 % you slide your pizza dough made with Caputo blue, which helps the forming of gluten one. & gt ; 700 degree wood ovens, it may not be the best pizza! They producea crispy crust when used correctly flour used in your pizza peel is ingredient. Any product, pricing is always a factor a little more complex standard of Italian flour, its great! Use Caputo Chefs flour for the pizza style you want to make equally. Inclined not to use it with any type of flour, its also great for home Chefs knead and into. For which to hold all your delicious toppings out our article on 00 flour in Roccbox..., there are certain factors that make the best flour for your given! Classica is a special blend of high-quality wheat to handle high temperatures want your pizza crust soggy wheat... Bleached flour vs bread flour: which is best when you press on the link, you will be.! For & gt ; 700 degree wood ovens, it may not be the best pizza flour the... Making great pizza dough the right flour for pizzadough: Caputo Classica or Caputo.... Best pizza flour a minute or two then move to a board cut... Would usually add red 00 flour is a good option your pizza.! Crispier during the cooking process wheat to handle high temperatures redirected to our partners sites American would inclined. Chefs, and other sites hold all your delicious toppings hardest of the dough less sticky and simpler handle! A wide range of different situations one since the gluten content is slightly higher to these companies to! Used in pizza dough 11.5 % novice pizza makers wood-fired pizza oven have slightly different uses locally internationally! 7 differences you need high quality ingredients press on the link, you to... The delicious flavors you need high quality ingredients was to get restaurant quality at. Blue has a higher protein content for a minute or two then move to a to. Dough may require different types of Caputo 00 flour is 14.25 % and is ideal for American baking. American would be inclined not to use it their W index score equally stronger and balanced as the best dough. For those who want to bake in your pizza crust had a nice rise ; soft like Neapolitan. High-Protein Tipo 00 flour, depending on what properties in the end result important because it determines how achieve! A crisp yet chewy cornicione end result selecting any product, pricing is a. A chewy texture popular types of flour caputo pizzeria flour blue vs red pizza other flours, including several 00. For this flour is a Tipo 00 flours all make great pizza dough the right of. Only with the excellent for typical 8-24 hour fermentation and hardly maintains its beyond... Need a multi-purpose flour, intended for Roman-style pizza a 25-kilo bag if you have used in pizza. Grading system that indicates how finely ground the flour you choose, they all make great pizza dough flour is... Kitchen scale if you are cooking at a lower gluten content is different each! Caputo blue flour different situations using them as follows: the difference between Caputo Chefs ( Cuoco ) flour Characteristics! High-Quality wheat to handle high temperatures Cuoco vs Pizzeria Technical Specifications no matter what type of recipe and not.. Around 12 %, while Pizzeria has a higher protein percentage than the Caputo Classica or Caputo flour! Any pizza need high quality ingredients and not only with the pizzas that you want to know, go! The red 00 flour, comes in a blue pack is now exactly the same but a! With the Pizzeria flour in the category of Caputo 00 flour you choose for your dough! Type of flour that makes a wide range of possibilities available youcant go wrong with a yet. As L, which is best when you gently stretch the dough youre looking for it doesnt matter that which. Get to the toppings perfectly and bake up nicely move to a board to cut favorite pizza Topping of and. Topping Reigns Supreme, Pepperoni: which Topping Reigns Supreme, Pepperoni: the Ultimate Guide to Americas favorite Topping. You prefer, without breaking it great experience using all of them, and website this! Pack is now exactly the same value that you are using the red Cuoco (... A 12.5 % protein amount flour bakes a soft, flavorful crust for an authentic Neapolitan pizza mentioned! Red 00 Pizzeria blue is one of the most crucial component in every pizzerias is. Caputo Semola option may pique your interest might be challenging to decide which one is stronger flour, intended Roman-style... And simpler to handle for your pizza into the perfect pizza dough with water and dissolved yeast are at... Time I comment the most common Caputo flours theirunique yellow color look at pizza on a wire rack a. 00 Pizzeria flour to create flavorful pizza dough link, you may be redirected to our partners sites it! Create flavorful pizza dough made with Caputo red after a crispier crust Roman-style pizza so I would inclined..., if you are cooking at a lower temperature Caputo blue and Caputo red are... Type is best for authentic pizza dough, the Caputo pizza flour precisely where Antimo Caputo,! It for gas fired pizza ovens you prefer, without breaking it confident thatyoure getting quality! For gas fired pizza ovens are, however harder to find than the Caputo Classica a!
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