Forno Bravo Forum: The Wood-Fired Oven Community

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

NewJerseyCricket 03-23-2008 06:08 AM

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


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

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.


All times are GMT -7. The time now is 04:52 PM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC