Caputo Pizzeria Flour vs Tipo 00
Hi folks is there a difference between what Caputo sells in the 25KG Blue Bag as Pizzeria Flour vs Tipo 00 or is it the same flour just different pkging?
I made some with the pizzeria flour this weekend and found that the result was not as good as what I get with the Divella Tipo 00. The dough did not stretch as good and I found it always wanted to shrink back to it's small size.
Is the the flour or did I do something wrong. Recipe is the same. It's the one posted within this forum and I am doing it by weight.
|All times are GMT -7. The time now is 06:14 AM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC