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#1
03-23-2008, 01:08 PM
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 "00" Flour Is there a big difference between Caputo "00" Blue and Caputo "00" Pizzeria flours??? Cricket      |
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#2
03-23-2008, 01:51 PM
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| 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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#3
03-23-2008, 01:55 PM
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| 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 |
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