$5 a Kg for flour? Ingredients Discuss $5 a Kg for flour? in the Brick Oven Cooking forums; +shipping Seriously, is the Italian imported flour really worth it?...

[Nabber86]

+shipping

Seriously, is the Italian imported flour really worth it?

[Mitchamus]

The only way to know is to take the Pepsi challenge.

I think no - but a lot of people swear by it.

[dmun]

How 'bout a dollar fifty six per kilogram?

Caputo Pizzaria Flour #55 lb

and yes, it's worth it. Every penny.

[heliman]

Yes, I saw Caputo in Sydney for that price but don't believe I could justify spending that amount...

+/- 150 pizzas out of a bag, with some shipping thrown in and it pushes each base over the $1 mark.

Currently mine work out at 16c each. Quite a big price difference and I am very pleased with the results.

Rossco

[Nabber86]

Well I ordered 5 x 1 Kg bags of the 00 Caputo just to try it out. It came to $8 a Kg with shipping included. It's going to be hard to justify the price unless the pizza comes out with magical properties.

[heliman]

Perhaps we really ARE missing something by not using Caupto. I have to say I am intrigued by the "mystical" properties that others claim that this flour has. I may also succumb to the temptation of having to order some...

I look forward to hearing the results!!!!

Rossco

Originally Posted by Nabber86

Well I ordered 5 x 1 Kg bags of the 00 Caputo just to try it out. It came to $8 a Kg with shipping included. It's going to be hard to justify the price unless the pizza comes out with magical properties.

[Mitchamus]

Not trying to offend anyone - but people generally will justify what they buy....

especially in the artisan world, where having & using the equipment is half the attraction.

[dmun]

I've used both, and trust me, trying to stretch out a pizza skin made with AP flour is like trying to wrestle with rubber bands after using Caputo. [/plug]

[Mitchamus]

Originally Posted by dmun

[/plug]

lol ......

[heliman]

I don't think that there is any question about the quality/suitability/superiority etc of Caputo, however the valid question of price has been raised. Whilst everyone strives to use the "best ingredients", hypothetically, if Caputo became $500 per bag (as a result of some catastrophy at the factory for example)... would people still be prepared to pay that price? Some would, but others may consider other options that may give good results, but which may fall short of those realised by using Caputo flour.

Rossco