#1  
Old 03-23-2008, 07:08 AM
Serf
 
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???

Cricket
Reply With Quote
  #2  
Old 03-23-2008, 07:51 AM
dmun's Avatar
Moderator
 
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.
Reply With Quote
  #3  
Old 03-23-2008, 07:55 AM
Serf
 
Join Date: Mar 2008
Location: New Jersey
Posts: 14
Default 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
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pizza Dough Recipe with "00" Flour NewJerseyCricket Pizza 4 03-24-2008 06:50 PM
Tomatoes, Flour And Salami Hendo Artisan Ingredients 2 09-13-2007 01:20 AM
Flour additives james Artisan Ingredients 13 04-28-2007 12:43 PM
How to Read an Italian Flour Label james Artisan Ingredients 0 06-02-2006 03:15 PM
Caputo Flour james Artisan Ingredients 0 04-07-2005 03:20 AM


All times are GMT -7. The time now is 06:54 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC