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-   -   "00" Flour (http://www.fornobravo.com/forum/f10/00-flour-3606.html)

NewJerseyCricket 03-23-2008 06:08 AM

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

Cricket

dmun 03-23-2008 06:51 AM

Re: "00" 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.

NewJerseyCricket 03-23-2008 06:55 AM

Re: "00" Flour
 
Dmun,

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.

Cricket


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