Old 03-23-2008, 06:08 AM
Join Date: Mar 2008
Location: New Jersey
Posts: 14
Default "00" Flour

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

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Old 03-23-2008, 06:51 AM
dmun's Avatar
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default 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.
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Old 03-23-2008, 06:55 AM
Join Date: Mar 2008
Location: New Jersey
Posts: 14
Default 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.

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