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.
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