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"00" Flour - Forno Bravo Forum: The Wood-Fired Oven Community


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"00" Flour

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  • "00" Flour

    Is there a big difference between Caputo "00" Blue and Caputo "00" Pizzeria flours???


  • #2
    Re: &quot;00&quot; Flour

    Not a lot. The pizzaria flour has a slightly higher protein content. They are both heat tolerant for wood fired oven use. They both make a smooth and extensible skin.

    As an experiment I made a pizza skin from AP flour with a little whole wheat. The texture was quite different, but the big change was that the spots with char just had a burnt taste instead of that dark intense flavor you get with the Caputo flours.
    My geodesic oven project: part 1, part 2


    • #3
      Re: &quot;00&quot; Flour


      Thanks for the info. Unfortunately the only oven I have is a conventional one which only goes to 550 degrees. I use a pizza stone on the very bottom floor.