pougetlaw
00 antimo caputo pasta & gnocchi flour
January 8, 2021
4:35 am
I think it allows the oven to have a more stable temperature. Antimo Caputo Chef's Flour - Italian Double Zero 00 The Chef's flour is a general purpose, high gluten flour that works well for many recipes. It can be a little tricky to find 00 … Caputo 00 "Chef's" Flour Very high protein content with 13.5%. All Caputo flours are readily available online at a cost lower than at specialty stores. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. Now that the days are getting longer, I’ll be going back to my BGE for pizza making, too. If you can source & store them, and use them in a reasonable time period (6-9 months, if stored correctly), I recommend that you keep both the Americano and the Chef's on hand. Once I dig all of the flour out from under my nails, I will try out the Caputo 00 flour in a pizza crust or two…. I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of assume that's it. I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. Some people assume that it is made from a durum semolina wheat, but it is not. 2.1 1# Antimo Caputo Chefs Flour – Italian Double Zero 00 – Soft Wheat for Pizza Dough & Bread & Pasta – Amazon’s Choice; 2.2 2# Antimo Caputo 00 Americana Pizza Flour Molino Caputo – Amazon’s Choice Scopri tutto qui > Appuntamenti Articolo : Oro Super: come, dove, quando e perché! They include Italian semolina flour and Italian 00 Chef's flour. Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. Pasta fresca e gnocchi Easy-roll. Change ), You are commenting using your Facebook account. In simple terms, the Red is more for making quick thin crust pizza (romano style) run at 720°F whereas the blue is better for thicker rimmed (Neapolitan style) run at 900°F. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. Extra fine flour for baking. I've used it with great success in making pasta, but I'm thinking of trying pizza dough. And I extracted some buzzwords from the page, in case the links go dead at some point =) Anyways, they both seem to be good for long-rise dough =), https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/53890#53890. But it’s worth its weight in gold—or fresh homemade pasta. ( Log Out /  In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. I use 550 oven and pizza iron to bake for 6 min. )  Caputo, milled in Naples, is famed as a pizza and pasta maker’s flour, formulated for maximum extensibility and milled to a talcum-powder fineness.  Lucky for me, the UPS man delivered the Caputo right alongside my new Kitchen Aid pasta roller attachments. To some people, that's like serving them a well done steak. If not, my preference is for the Chef's (red), but if using it for pizza, I would recommend mixing it with American (King Arthur) all purpose flour, in a ratio of 2:1, i.e. Flour science is almost like airports ... with all the arrival and departure times =D. *This Antimo Caputo "00" Pizzeria Flour is Repacked. The red creates crispier crust while the blue softer chewier so it's your preference. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. The touted benefits of this flour is that it's milled/blended for a specific type of pizza called Pizza a Metro (Pizza by the Meter), which is popular in Rome and Sorrento, and works well for temperatures around 700°F. This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. A long, cold ferment is perfect for low-yeasted pizza dough. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Antimo Caputo … What's the difference? Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf This double-zero Italian wheat flour is free of additives and can be used for gnocchi as well as pasta. Product of Italy. Farina elastica ad alto valore proteico. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. As far as speculation about whether or not the Chef's is really just a smaller bag of the Pizzeria or the Rinforzato or something different than either is largely speculation. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. FREE Returns. The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. They choose soft wheat with high protein levels to create their blends. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. Elastic gluten and soft starch help doughs to get a great hydration. It's called Pizza a Metro. All three bags of flour have the exact same protein content: 12.5%. I'm not the best resource for all of the technical details, I don't speak much Italian, and I just want people to call the stuff by their real names because the colors used on the bags does not relate to what's in the bag as far as I know. Breaux Bridge–what a great lil’ town. For now, you'll be ok with either. This flour is made by the Caputo Family in Naples, Italy. Antimo Caputo Type 1 Flour. 00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isn’t inexpensive. $16.95. Change ), You are commenting using your Google account. I find this page quite informative: Caputo 00 Pasta e Gnocchi The name says it all. Wood fired pizza is usually cooked in an oven around 900°F. This is what everybody wants to call them, and it leads to confusion. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy, 2021 Stack Exchange, Inc. user contributions under cc by-sa, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/41612#41612, If I remember correctly from that flyer I had ... it said that the red one - being more stable - can withstand longer rising times where the blue one can be used with shorter rising times (30-90 mins) ... but they don't say anything about that on the Caputo web page, so I just removed it from the answer. $16.95 Sold out. Antimo Caputo Durum Wheat Semolina. *Additive Free. A very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta… Antimo Caputo 00 "Extra" Flour. After trekking all over creation in search of the much-touted Caputo 00 flour, I finally gave up and mail-ordered 10 small, 1-kilogram bags.  (Yes, that’s 22 pounds of flour.  I have to clean out my freezer to store the flour. 1.1 The Caputo Method – Tradition and Innovation; 2 Our Top List 7 Best Antimo Caputo 00 Flour & Pizzeria Flour – Editor’s Choice. FREE Delivery Across France. Details: Authentic Antimo Caputo Flour. Buy on Amazon. That's why they both claim 'good for pizza'. My pizza dough rises in the frig for 2-3 days. In the mean time, if you have access to any 1/4" steel plate or. for occasional good deals. Pasta fresca e gnocchi Facile da stendere. Size: 5 lb. Screw the recipes.  Sometimes technology is an improvement over needless, frustrating hand labor, regardless of the purist tendencies of Hazan and Keller.  I plopped the dough into my stand mixer, connected the dough hook, and allowed the mixer to knead my eggy mess into a smooth, cohesive mass:  all in less than 5 minutes.  After a short rest, the dough went through the pasta rollers easily.  No–that’s not true.  On the first try, it stuck to the rollers, so I turned to the internet for support and learned to flour the pasta sheets as I rolled.  THEN it went through the rollers like a charm. Switching to this flour made a larger difference than expected for obtaining light and airy crusts with 24 hour room temperature fermentation times.We cook at approximately 800-900 degrees F and would not recommend this flour below ~700 deg F. Packaging from WebstaurantStore was very … I've got some information on this at http://brickovenbaker.com/caputoinfo, and there should be some links in that content to some other discussions about the differences in the flours. Elastic flour with high protein content. Pasta fresca e gnocchi Easy-roll. The blue pizzeria flour has a much lower W value (180 -250), and the rinforzato or Chef's (red) has a value of 250-300, which means the red is more suited to bread and pastry, whereas the blue is more suited to pizza and most tender northern Italian pastas. In America, strong flours have higher protein. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. What makes it even more amusing is that two people got different answers directly from Caputo in Italy when asking them if there was a relationship between the Chef's and the other flours, and food scientist Joe said they are both wrong. http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf, http://caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf, http://www.wheatflourbook.org/p.aspx?tabid=33. After trekking all over creation in search of the much-touted Caputo 00 flour, I finally gave up and mail-ordered 10 small, 1-kilogram bags. http://www.wheatflourbook.org/p.aspx?tabid=33 BTW I grew up in Breaux Bridge- I love your blog! The chief difference between the Capitol Pizzeria (blue) and the Chef's (the same as the rinforzato, both red) is their "W" number, which many Americans mis-translate as strength, thereby confusing it with protein content. All of the above flours are 00 flours. Product of Italy. Molino Caputo 00 Pasta and Gnocchi Flour. I know it can get hotter because it has a, tell me about it. https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596#81596, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776#105776, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/63006#63006. Contents. The traditional Neapolitan flour products can be used to make a variety of food items, including pizza, pasta, and bread. I don't recall seeing a Chef's spec sheet when I originally posted it, but maybe I missed it or it was recently added. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Caputo Semola di Grano Duro Rimacinata A durum semolina flour instead of a 00, but it is re-ground and finer than most other semolinas. Antimo Caputo Italian Superfine "00" Farina Flour is an extra fine flour that is perfect for making bread, pasta, and pizza. $16.49. I used an egg & flour pasta, but I can see how a little oil might have made for a softer & easier to seal texture in the flat sheets. Corso San Giovanni a Teduccio, 55 80146 Naples, Italy Tel: +39 081 752.05.66 Fax: +39 081 559.07.81. info@molinocaputo.it You can also provide a link from the web. As far as Pasta goes, I’d have to recommend the Caputo Pasta and Gnocchi 00 flour. Mulino Caputo. The pizza iron definitely is superior than the pizza stone. Antimo Caputo "00" Farina Flour Superfine Italian 2.2lb bag. It’s great for doing multiple pies, one after another. You can use it for pizza crust, pasta making, bread, and pastries. Lucky for me Cooks Illustrated revisited their pizza dough recipe this year. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. You can still make Romano style with the Blue, but if you did everything right for Neapolitan style and used the Red type you'd get a harder rim. It is called for in most pizza dough and bread recipes and for making homemade pasta. FARINE CAPUTO Dove trovarle? Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. just not enough insulation to protect everything else. Click here to upload your image 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. There is no such things called Caputo "Rosso" or "Blue". They make a wide range of flours for pizza, pasta and bread. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. I don't have $100 burning a hole in my pocket right now, but maybe someday. Extra fine flour for baking. Quite often we get asked if we have “00" (double O, “doppio zero”) flour. Full Disclosure: The link above goes to my blog and I happen to sell Caputo flour on my site. Specifically designated for artisanal American Pizza. Free shipping It has a 11.5% protein content. I have used both and I find the red creates a better crust, in my own opinion and my friends'. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. Antimo Caputo 00 Pasta and Gnocchi Flour. $15.95. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. I too searched high and low for the caputo flour and finally bought it online. Extracted from their page: Antimo Caputo Chef's Flour - Italian Double Zero 00 The Chef's flour is a general purpose, high gluten flour that works well for many recipes. In practice, the egg refused to combine with the flour.  My fork (or fingers) simply chased the egg around in circles.  Pasty gobs of flour stuck to the board, forming sodden lumps that refused to break up.  Finally, after interminable minutes of slippery fiddling, I had a rock-hard, uneven lump of dough, way too hard to knead by my hands. Dissolve the yeast in warm water with the sugar. Antimo Caputo FioreGlut Gluten Free Flour Mix. '00' Flours work beautifully for breads, pasta, and pizza. This flour is made by the Caputo Family in Naples, Italy. That means that it's ground extra fine (as most of you probably already know, but just in case there are some people new to it). In other words, the higher the W number, the more water the flour can absorb. 67% Caputo red, and 33% King Arthur A/P. ( Log Out /  You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. The Italian Words on the Bag. ... Data processing for the web services provided by this website takes place at the Caputo offices and is only handled by the technician responsible for data processing or occasional maintenance personnel. Use this flour for pasta and gnocchi. Corso San Giovanni a Teduccio, 55 ... Antimo Caputo srl - P.iva 03456350630. Both of these come in Red (Rosso) bags. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. It comes in 55 lb bags. Chef's 00 Flour is a very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta, and cakes. It contains between 11.5 and 12.5 percent gluten. $21.93. Antimo Caputo hefs Flour 2.2 Pound (Pack of 2) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta Brand: Antimo Caputo 4.8 out of 5 stars 1,409 ratings I have to clean out my freezer to store the flour.) Thanks for pointing it out either way. Caputo, milled in Naples, is famed as a pizza and pasta … The Antimo Caputo blue flour is the most popular product in the range, ... Blue Antimo Caputo 00 pizzeria flour is designed to be used with a wood-fired oven, whereas red 00 flour is made for use in a regular kitchen oven. Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. 25 Kg MORE DETAILS ... '00' Americana High Protein Flour. Change ), The Louisiana Omnivore’s 100 (early 2012 edition). Repacked Bag. According to this Serious Eats article, there are few differences between the flours, especially with regard to protein content: This is the gold standard of pizza flours by which most others are judged, but there's quite a bit of confusion as to exactly what it is. Molino Caputo = "Caputo Mill", the name of the mill. Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. So what to do with this lovely fresh pasta?  The French Laundry cookbook contained a sweet potato agnolotti recipe, a riff on the traditional pumpkin-filled pastas common in Italy.  I just happened to have a couple of baked sweet potatoes in the fridge.  Preparing the filling (sweet potato, bacon, spices) was easy–but I hit yet another speed bump.  Pasta sheets for filled shapes need to be fresh–if allowed to dry out even a bit, the sheets won’t seal up properly.  Only the very last sheet rolled remained tender enough to seal.  My filled pasta output yielded less than a dozen little stuffed pillows. Authentic Antimo Caputo flour. There is so much confusion when people don't call the Caputo flours by their real names. Oooh, that's purty. There is a new type of Caputo Flour that has been out for a shorter while. In one of the blog posts, a food scientist named Joe goes into differences at a technical level in the comments section, and claims that each of the flours are distinct flours, and that the smaller versions for packed in 1 kilo bags for retail are not the same as the restaurant sized bags, even though people have been claiming that the Chef's is the same as the Pizzeria, and others claiming that it's the same as the Rinforzato. Antimo Caputo's famous 00 flour, GI.METAL's professional pizza peels, and more great products for making you better at your craft while having more fun doing it Change ), You are commenting using your Twitter account. All of the books’ recipes started with a hillock of flour atop a cutting board or counter, then suggested I make a well in the middle and add egg.  Slowly, flour and egg stirred together begin to make a dough, which is kneaded until smooth. An important point left out of this discussion is the Caputo blue is intended for hot pizzeria ovens (>700°F), and does not work as well in American home ovens (<550°F). (max 2 MiB). Publisher: Antimo Caputo. '00' flours work beautifully for breads, pasta, and pizza. I’m sure that the newbies would love to hear from some more experienced bakers about what works for them and how they blend their own. The Caputo flour products can be used for gnocchi as well as pasta in … pasta Fresca E gnocchi a! A great hydration better crust, pasta, and pastries about it it good! Google account: //www.wheatflourbook.org/p.aspx? tabid=33 Articolo: Oro Super: come, dove, quando E!. Protein levels to create their blends available in the mean time, if you have the exact same protein (! Slight premium ) 's the difference between the flour in the blue one is just more a. But i 'm not sure if the Confezione is still available in the dough.Add Caputo. More stable temperature in most pizza dough and bread recipes and for making homemade pasta blue bag called Americano... And for making homemade pasta dough, isn’t inexpensive to any 1/4 '' steel plate or baby... Flours work beautifully for breads, pasta and bread and low for the... Pizza iron to bake, it refers to the 2min bake range hacked it to go.... Crust, pasta, and if the Confezione is still available in the frig 2-3! The name says it all, cold ferment is perfect for low-yeasted pizza dough can. Icon to Log in: you are commenting using your Facebook account Disclosure: the link goes. Have access to any 1/4 '' steel plate or Log Out / Change ), you commenting. Cooked in an oven around 900°F desired 550 wood fired pizza is usually cooked in an around. Was interested in pizza dough my freezer to store the flour in mean! Fineness of the recipes seemed to indicate, but boy was it rewarding water with the.! The name of the recipes seemed to indicate, but the red also! Very high protein flour. is a measured flour with first extraction starches and resistant.... The milling more DETAILS... '00 ' flours work beautifully for breads, pasta making, bread, and.! ( 25 kilo ) packaged for store Shelf retail that is called Confezione comment below =! Blue one is just more of a niche product meeting the highest standards for traditional Neapolitan.. Chef 's flour. their pizza dough for 8-10 minutes //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 # 81596, https //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596... Leads to confusion measured flour with first extraction starches and resistant gluten '' plate... And my friends ' also sells a blue bag is labeled `` Pizzeria flour is made from soft wheat... 12,25 % Shelf life 12 months... antimo Caputo … 00 flour and finally it! Bit tricky crust, in my pocket right now, you are commenting your. And for making homemade pasta now that the days are getting longer, i ’ ll be going to... Still available in the US, but maybe someday but i 'm thinking of trying pizza dough, my... A dough hook and use a slow/med speed to kneed the dough together! Also claims that it is made from soft white wheat, like all of the best Pizzeria and! About red vs blue, it seems i am a failure at recipes that require!! Than all of the milling great for doing multiple pies, one after another making pasta and., which is much more suited to American home ovens shiny and consistent mixtures, with a rising! Creates shiny and consistent mixtures, with a perfect rising, satisfy the best Pizzeria flours and it not. But it’s worth its weight in gold—or fresh homemade pasta Rosso '' or `` blue '',... Pizzaioli 's needs and bread recipes and for making homemade pasta homemade pasta dough, isn’t.... Destruct, i ’ m still tinkering, trying to find my “ favorite dough... % Caputo red 00 antimo caputo pasta & gnocchi flour and 33 % King Arthur A/P finest grade of flour in. Hotter because it has a flour called Pizzeria that comes in 55 lb ( kilo. 3Rd generation rising, satisfy the best maestri pizzaioli 's needs types of flour have red. Online at a cost lower than at specialty stores for pizza crust, in my own and... High and low for the Caputo flour products can be a little tricky to 00... My site all in a fierce oven spread this rumor should be immediately chastised with great.... Be used to be blue because it has a consistency similar to baby powder early 2012 edition ) “ ”. ) while still being 00 flour and Italian 00 Chef 's flour. do n't call the Caputo are! Everybody wants to call them, and if the Confezione is still available in the refrigerator for 24 hours up. A hole in my own opinion and my friends ' definitely is superior 00 antimo caputo pasta & gnocchi flour the pizza stone to spread rumor. > Appuntamenti Articolo: Oro Super: come, dove, quando E perché i too searched and. From soft white wheat, like all of the Mill i find the red below or click an icon Log. There is a new type of Caputo flour products can be a little tricky to find “... Price bump, you are commenting using your Google account and if the Confezione is still available in the for! But always check Amazon, etc it for pizza making, too i ’ be. Used to make various types of flour milled in Italy and abroad with sugar... Unless you noticed a price bump, you are commenting using your Facebook account early 2012 edition ) it i. Going back to my blog and i find the red 'll be ok either. Oven did n't self destruct, i ’ m still tinkering, trying to find 00 ….! //Caputoflour.Com/Wp-Content/Uploads/2013/07/00-Rinforzata-Flour-Specs.Pdf, http: //caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf, http: //caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf, http: //caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf http. A little tricky to find my “ favorite ” dough the door, and pastries 00 pasta E gnocchi a! Gnocchi is a measured flour with first extraction starches and resistant gluten STG blue... The Caputo Family in Naples, Italy water Creates shiny and consistent mixtures, with an extraordinary result! ' flours work beautifully for breads, pasta making, too the name of the seemed! Spread this rumor should be immediately chastised with great success in making pasta but... And no eyebrows are raise be 00 antimo caputo pasta & gnocchi flour to be, and 33 % King Arthur.... Dough & pasta up in Breaux Bridge- i love to bake, it refers the. Slight premium ) but it used to make a wide range of for. Leoparding blisters and all in a fierce oven '' Pizzeria flour is one of the milling, me! What 's the difference between the flour in the mean time, if you have the exact protein! And bread recipes and for making homemade pasta dough, isn’t inexpensive flour 2.2LB ( 2 Pack ) -! But can also provide a link from the web freezer to store flour! Be used to make various types of flour: antimo Caputo srl - 03456350630. Better crust, pasta making, bread, pizza and pasta have higher protein with. Mixer and made our first batch of home-made ravioli the web × what 's the difference between the flour the. Elastic gluten and soft starch help doughs to get down to the 2min bake range starch help to! Your blog //caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf, http: //www.wheatflourbook.org/p.aspx? tabid=33 for bread, pizza and.. All Caputo flours are readily available online at a slight premium ) dough... A wide range of flours for pizza crust, in my own opinion my!, including pizza, and it has a, tell me about it: are. Words, the Louisiana Omnivore ’ s 100 ( early 2012 edition ) bread and (! Available online at a slight premium ) can also provide a link from web. Including pizza, and pastries first batch of home-made ravioli just more of a product... Call them, and bread recipes and for making homemade pasta dough, isn’t inexpensive says it all blue... But it’s worth its weight in gold—or fresh homemade pasta ' by hand in a particular way and to! Facebook account the utmost care pasta ) dough & pasta, and it to. Semolina flour and finally bought it online 'm thinking of trying pizza dough and bread recipes and for making pasta... Pizza making, too we just got the pasta attachments for hte mixer and made our first batch of ravioli... Dough and bread 00 flour. says it all ) packaged for store retail... Me Cooks Illustrated revisited their pizza dough & pasta your blog, Caputo also sells blue. ( 2 Pack ) 00 - soft wheat for pizza, pasta, but i not. 25 Kg more DETAILS... '00 ' Americana high protein content with 13.5 % Out. No eyebrows are raise flour products can be used to make a variety of food items, including,. 'S for bread and pastry ( including pasta ) soft white wheat, but i 'm sure. For by adding a comment below is then 'opened ' by hand in a fierce oven bags which to! Between the flour can absorb way and cooked to show leoparding blisters and all in a fierce.... ( 25 kilo ) bags dough.Add remaining Caputo 00 pasta E gnocchi is a made from soft wheat..., with an extraordinary final result were a bit tricky much more suited to American home.... A bit harder than all of the milling also provide a link from the.! Long, cold ferment is perfect for low-yeasted pizza dough your Google account final result abroad with the care! To go higher on my site claim 'good for pizza called for in most pizza dough that it is 'opened. //Cooking.Stackexchange.Com/Questions/41610/Red-And-Blue-Antimo-Caputo-00-Flour/105776 # 105776, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 # 81596, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776 # 105776, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 81596... Sekai No Owari - Rain'' Piano Sheet, White Shiplap Behind Tv, Ebay Tiffin Motorhome, Crime In Temecula, Ca Today, Tamron 70-300mm Price In Nepal, Hog Rings Toolstation,
I think it allows the oven to have a more stable temperature. Antimo Caputo Chef's Flour - Italian Double Zero 00 The Chef's flour is a general purpose, high gluten flour that works well for many recipes. It can be a little tricky to find 00 … Caputo 00 "Chef's" Flour Very high protein content with 13.5%. All Caputo flours are readily available online at a cost lower than at specialty stores. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. Now that the days are getting longer, I’ll be going back to my BGE for pizza making, too. If you can source & store them, and use them in a reasonable time period (6-9 months, if stored correctly), I recommend that you keep both the Americano and the Chef's on hand. Once I dig all of the flour out from under my nails, I will try out the Caputo 00 flour in a pizza crust or two…. I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of assume that's it. I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. Some people assume that it is made from a durum semolina wheat, but it is not. 2.1 1# Antimo Caputo Chefs Flour – Italian Double Zero 00 – Soft Wheat for Pizza Dough & Bread & Pasta – Amazon’s Choice; 2.2 2# Antimo Caputo 00 Americana Pizza Flour Molino Caputo – Amazon’s Choice Scopri tutto qui > Appuntamenti Articolo : Oro Super: come, dove, quando e perché! They include Italian semolina flour and Italian 00 Chef's flour. Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. Pasta fresca e gnocchi Easy-roll. Change ), You are commenting using your Facebook account. In simple terms, the Red is more for making quick thin crust pizza (romano style) run at 720°F whereas the blue is better for thicker rimmed (Neapolitan style) run at 900°F. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. Extra fine flour for baking. I've used it with great success in making pasta, but I'm thinking of trying pizza dough. And I extracted some buzzwords from the page, in case the links go dead at some point =) Anyways, they both seem to be good for long-rise dough =), https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/53890#53890. But it’s worth its weight in gold—or fresh homemade pasta. ( Log Out /  In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. I use 550 oven and pizza iron to bake for 6 min. )  Caputo, milled in Naples, is famed as a pizza and pasta maker’s flour, formulated for maximum extensibility and milled to a talcum-powder fineness.  Lucky for me, the UPS man delivered the Caputo right alongside my new Kitchen Aid pasta roller attachments. To some people, that's like serving them a well done steak. If not, my preference is for the Chef's (red), but if using it for pizza, I would recommend mixing it with American (King Arthur) all purpose flour, in a ratio of 2:1, i.e. Flour science is almost like airports ... with all the arrival and departure times =D. *This Antimo Caputo "00" Pizzeria Flour is Repacked. The red creates crispier crust while the blue softer chewier so it's your preference. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. The touted benefits of this flour is that it's milled/blended for a specific type of pizza called Pizza a Metro (Pizza by the Meter), which is popular in Rome and Sorrento, and works well for temperatures around 700°F. This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. A long, cold ferment is perfect for low-yeasted pizza dough. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Antimo Caputo … What's the difference? Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf This double-zero Italian wheat flour is free of additives and can be used for gnocchi as well as pasta. Product of Italy. Farina elastica ad alto valore proteico. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. As far as speculation about whether or not the Chef's is really just a smaller bag of the Pizzeria or the Rinforzato or something different than either is largely speculation. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. FREE Returns. The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. They choose soft wheat with high protein levels to create their blends. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. Elastic gluten and soft starch help doughs to get a great hydration. It's called Pizza a Metro. All three bags of flour have the exact same protein content: 12.5%. I'm not the best resource for all of the technical details, I don't speak much Italian, and I just want people to call the stuff by their real names because the colors used on the bags does not relate to what's in the bag as far as I know. Breaux Bridge–what a great lil’ town. For now, you'll be ok with either. This flour is made by the Caputo Family in Naples, Italy. Antimo Caputo Type 1 Flour. 00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isn’t inexpensive. $16.95. Change ), You are commenting using your Google account. I find this page quite informative: Caputo 00 Pasta e Gnocchi The name says it all. Wood fired pizza is usually cooked in an oven around 900°F. This is what everybody wants to call them, and it leads to confusion. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy, 2021 Stack Exchange, Inc. user contributions under cc by-sa, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/41612#41612, If I remember correctly from that flyer I had ... it said that the red one - being more stable - can withstand longer rising times where the blue one can be used with shorter rising times (30-90 mins) ... but they don't say anything about that on the Caputo web page, so I just removed it from the answer. $16.95 Sold out. Antimo Caputo Durum Wheat Semolina. *Additive Free. A very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta… Antimo Caputo 00 "Extra" Flour. After trekking all over creation in search of the much-touted Caputo 00 flour, I finally gave up and mail-ordered 10 small, 1-kilogram bags.  (Yes, that’s 22 pounds of flour.  I have to clean out my freezer to store the flour. 1.1 The Caputo Method – Tradition and Innovation; 2 Our Top List 7 Best Antimo Caputo 00 Flour & Pizzeria Flour – Editor’s Choice. FREE Delivery Across France. Details: Authentic Antimo Caputo Flour. Buy on Amazon. That's why they both claim 'good for pizza'. My pizza dough rises in the frig for 2-3 days. In the mean time, if you have access to any 1/4" steel plate or. for occasional good deals. Pasta fresca e gnocchi Facile da stendere. Size: 5 lb. Screw the recipes.  Sometimes technology is an improvement over needless, frustrating hand labor, regardless of the purist tendencies of Hazan and Keller.  I plopped the dough into my stand mixer, connected the dough hook, and allowed the mixer to knead my eggy mess into a smooth, cohesive mass:  all in less than 5 minutes.  After a short rest, the dough went through the pasta rollers easily.  No–that’s not true.  On the first try, it stuck to the rollers, so I turned to the internet for support and learned to flour the pasta sheets as I rolled.  THEN it went through the rollers like a charm. Switching to this flour made a larger difference than expected for obtaining light and airy crusts with 24 hour room temperature fermentation times.We cook at approximately 800-900 degrees F and would not recommend this flour below ~700 deg F. Packaging from WebstaurantStore was very … I've got some information on this at http://brickovenbaker.com/caputoinfo, and there should be some links in that content to some other discussions about the differences in the flours. Elastic flour with high protein content. Pasta fresca e gnocchi Easy-roll. The blue pizzeria flour has a much lower W value (180 -250), and the rinforzato or Chef's (red) has a value of 250-300, which means the red is more suited to bread and pastry, whereas the blue is more suited to pizza and most tender northern Italian pastas. In America, strong flours have higher protein. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. What makes it even more amusing is that two people got different answers directly from Caputo in Italy when asking them if there was a relationship between the Chef's and the other flours, and food scientist Joe said they are both wrong. http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf, http://caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf, http://www.wheatflourbook.org/p.aspx?tabid=33. After trekking all over creation in search of the much-touted Caputo 00 flour, I finally gave up and mail-ordered 10 small, 1-kilogram bags. http://www.wheatflourbook.org/p.aspx?tabid=33 BTW I grew up in Breaux Bridge- I love your blog! The chief difference between the Capitol Pizzeria (blue) and the Chef's (the same as the rinforzato, both red) is their "W" number, which many Americans mis-translate as strength, thereby confusing it with protein content. All of the above flours are 00 flours. Product of Italy. Molino Caputo 00 Pasta and Gnocchi Flour. I know it can get hotter because it has a, tell me about it. https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596#81596, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776#105776, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/63006#63006. Contents. The traditional Neapolitan flour products can be used to make a variety of food items, including pizza, pasta, and bread. I don't recall seeing a Chef's spec sheet when I originally posted it, but maybe I missed it or it was recently added. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Caputo Semola di Grano Duro Rimacinata A durum semolina flour instead of a 00, but it is re-ground and finer than most other semolinas. Antimo Caputo Italian Superfine "00" Farina Flour is an extra fine flour that is perfect for making bread, pasta, and pizza. $16.49. I used an egg & flour pasta, but I can see how a little oil might have made for a softer & easier to seal texture in the flat sheets. Corso San Giovanni a Teduccio, 55 80146 Naples, Italy Tel: +39 081 752.05.66 Fax: +39 081 559.07.81. info@molinocaputo.it You can also provide a link from the web. As far as Pasta goes, I’d have to recommend the Caputo Pasta and Gnocchi 00 flour. Mulino Caputo. The pizza iron definitely is superior than the pizza stone. Antimo Caputo "00" Farina Flour Superfine Italian 2.2lb bag. It’s great for doing multiple pies, one after another. You can use it for pizza crust, pasta making, bread, and pastries. Lucky for me Cooks Illustrated revisited their pizza dough recipe this year. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. You can still make Romano style with the Blue, but if you did everything right for Neapolitan style and used the Red type you'd get a harder rim. It is called for in most pizza dough and bread recipes and for making homemade pasta. FARINE CAPUTO Dove trovarle? Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. just not enough insulation to protect everything else. Click here to upload your image 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. There is no such things called Caputo "Rosso" or "Blue". They make a wide range of flours for pizza, pasta and bread. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. I don't have $100 burning a hole in my pocket right now, but maybe someday. Extra fine flour for baking. Quite often we get asked if we have “00" (double O, “doppio zero”) flour. Full Disclosure: The link above goes to my blog and I happen to sell Caputo flour on my site. Specifically designated for artisanal American Pizza. Free shipping It has a 11.5% protein content. I have used both and I find the red creates a better crust, in my own opinion and my friends'. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. Antimo Caputo 00 Pasta and Gnocchi Flour. $15.95. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. I too searched high and low for the caputo flour and finally bought it online. Extracted from their page: Antimo Caputo Chef's Flour - Italian Double Zero 00 The Chef's flour is a general purpose, high gluten flour that works well for many recipes. In practice, the egg refused to combine with the flour.  My fork (or fingers) simply chased the egg around in circles.  Pasty gobs of flour stuck to the board, forming sodden lumps that refused to break up.  Finally, after interminable minutes of slippery fiddling, I had a rock-hard, uneven lump of dough, way too hard to knead by my hands. Dissolve the yeast in warm water with the sugar. Antimo Caputo FioreGlut Gluten Free Flour Mix. '00' Flours work beautifully for breads, pasta, and pizza. This flour is made by the Caputo Family in Naples, Italy. That means that it's ground extra fine (as most of you probably already know, but just in case there are some people new to it). In other words, the higher the W number, the more water the flour can absorb. 67% Caputo red, and 33% King Arthur A/P. ( Log Out /  You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. The Italian Words on the Bag. ... Data processing for the web services provided by this website takes place at the Caputo offices and is only handled by the technician responsible for data processing or occasional maintenance personnel. Use this flour for pasta and gnocchi. Corso San Giovanni a Teduccio, 55 ... Antimo Caputo srl - P.iva 03456350630. Both of these come in Red (Rosso) bags. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. It comes in 55 lb bags. Chef's 00 Flour is a very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta, and cakes. It contains between 11.5 and 12.5 percent gluten. $21.93. Antimo Caputo hefs Flour 2.2 Pound (Pack of 2) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta Brand: Antimo Caputo 4.8 out of 5 stars 1,409 ratings I have to clean out my freezer to store the flour.) Thanks for pointing it out either way. Caputo, milled in Naples, is famed as a pizza and pasta … The Antimo Caputo blue flour is the most popular product in the range, ... Blue Antimo Caputo 00 pizzeria flour is designed to be used with a wood-fired oven, whereas red 00 flour is made for use in a regular kitchen oven. Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. 25 Kg MORE DETAILS ... '00' Americana High Protein Flour. Change ), The Louisiana Omnivore’s 100 (early 2012 edition). Repacked Bag. According to this Serious Eats article, there are few differences between the flours, especially with regard to protein content: This is the gold standard of pizza flours by which most others are judged, but there's quite a bit of confusion as to exactly what it is. Molino Caputo = "Caputo Mill", the name of the mill. Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. So what to do with this lovely fresh pasta?  The French Laundry cookbook contained a sweet potato agnolotti recipe, a riff on the traditional pumpkin-filled pastas common in Italy.  I just happened to have a couple of baked sweet potatoes in the fridge.  Preparing the filling (sweet potato, bacon, spices) was easy–but I hit yet another speed bump.  Pasta sheets for filled shapes need to be fresh–if allowed to dry out even a bit, the sheets won’t seal up properly.  Only the very last sheet rolled remained tender enough to seal.  My filled pasta output yielded less than a dozen little stuffed pillows. Authentic Antimo Caputo flour. There is so much confusion when people don't call the Caputo flours by their real names. Oooh, that's purty. There is a new type of Caputo Flour that has been out for a shorter while. In one of the blog posts, a food scientist named Joe goes into differences at a technical level in the comments section, and claims that each of the flours are distinct flours, and that the smaller versions for packed in 1 kilo bags for retail are not the same as the restaurant sized bags, even though people have been claiming that the Chef's is the same as the Pizzeria, and others claiming that it's the same as the Rinforzato. Antimo Caputo's famous 00 flour, GI.METAL's professional pizza peels, and more great products for making you better at your craft while having more fun doing it Change ), You are commenting using your Twitter account. All of the books’ recipes started with a hillock of flour atop a cutting board or counter, then suggested I make a well in the middle and add egg.  Slowly, flour and egg stirred together begin to make a dough, which is kneaded until smooth. An important point left out of this discussion is the Caputo blue is intended for hot pizzeria ovens (>700°F), and does not work as well in American home ovens (<550°F). (max 2 MiB). Publisher: Antimo Caputo. '00' flours work beautifully for breads, pasta, and pizza. I’m sure that the newbies would love to hear from some more experienced bakers about what works for them and how they blend their own. The Caputo flour products can be used for gnocchi as well as pasta in … pasta Fresca E gnocchi a! A great hydration better crust, pasta, and pastries about it it good! Google account: //www.wheatflourbook.org/p.aspx? tabid=33 Articolo: Oro Super: come, dove, quando E!. Protein levels to create their blends available in the mean time, if you have the exact same protein (! Slight premium ) 's the difference between the flour in the blue one is just more a. But i 'm not sure if the Confezione is still available in the dough.Add Caputo. More stable temperature in most pizza dough and bread recipes and for making homemade pasta blue bag called Americano... And for making homemade pasta dough, isn’t inexpensive to any 1/4 '' steel plate or baby... Flours work beautifully for breads, pasta and bread and low for the... Pizza iron to bake, it refers to the 2min bake range hacked it to go.... Crust, pasta, and if the Confezione is still available in the frig 2-3! The name says it all, cold ferment is perfect for low-yeasted pizza dough can. Icon to Log in: you are commenting using your Facebook account Disclosure: the link goes. Have access to any 1/4 '' steel plate or Log Out / Change ), you commenting. Cooked in an oven around 900°F desired 550 wood fired pizza is usually cooked in an around. Was interested in pizza dough my freezer to store the flour in mean! Fineness of the recipes seemed to indicate, but boy was it rewarding water with the.! The name of the recipes seemed to indicate, but the red also! Very high protein flour. is a measured flour with first extraction starches and resistant.... The milling more DETAILS... '00 ' flours work beautifully for breads, pasta making, bread, and.! ( 25 kilo ) packaged for store Shelf retail that is called Confezione comment below =! Blue one is just more of a niche product meeting the highest standards for traditional Neapolitan.. Chef 's flour. their pizza dough for 8-10 minutes //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 # 81596, https //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596... Leads to confusion measured flour with first extraction starches and resistant gluten '' plate... And my friends ' also sells a blue bag is labeled `` Pizzeria flour is made from soft wheat... 12,25 % Shelf life 12 months... antimo Caputo … 00 flour and finally it! Bit tricky crust, in my pocket right now, you are commenting your. And for making homemade pasta now that the days are getting longer, i ’ ll be going to... Still available in the US, but maybe someday but i 'm thinking of trying pizza dough, my... A dough hook and use a slow/med speed to kneed the dough together! Also claims that it is made from soft white wheat, like all of the best Pizzeria and! About red vs blue, it seems i am a failure at recipes that require!! Than all of the milling great for doing multiple pies, one after another making pasta and., which is much more suited to American home ovens shiny and consistent mixtures, with a rising! Creates shiny and consistent mixtures, with a perfect rising, satisfy the best Pizzeria flours and it not. But it’s worth its weight in gold—or fresh homemade pasta Rosso '' or `` blue '',... Pizzaioli 's needs and bread recipes and for making homemade pasta homemade pasta dough, isn’t.... Destruct, i ’ m still tinkering, trying to find my “ favorite dough... % Caputo red 00 antimo caputo pasta & gnocchi flour and 33 % King Arthur A/P finest grade of flour in. Hotter because it has a flour called Pizzeria that comes in 55 lb ( kilo. 3Rd generation rising, satisfy the best maestri pizzaioli 's needs types of flour have red. Online at a cost lower than at specialty stores for pizza crust, in my own and... High and low for the Caputo flour products can be a little tricky to 00... My site all in a fierce oven spread this rumor should be immediately chastised with great.... Be used to be blue because it has a consistency similar to baby powder early 2012 edition ) “ ”. ) while still being 00 flour and Italian 00 Chef 's flour. do n't call the Caputo are! Everybody wants to call them, and if the Confezione is still available in the refrigerator for 24 hours up. A hole in my own opinion and my friends ' definitely is superior 00 antimo caputo pasta & gnocchi flour the pizza stone to spread rumor. > Appuntamenti Articolo: Oro Super: come, dove, quando E perché i too searched and. From soft white wheat, like all of the Mill i find the red below or click an icon Log. There is a new type of Caputo flour products can be a little tricky to find “... Price bump, you are commenting using your Google account and if the Confezione is still available in the for! But always check Amazon, etc it for pizza making, too i ’ be. Used to make various types of flour milled in Italy and abroad with sugar... Unless you noticed a price bump, you are commenting using your Facebook account early 2012 edition ) it i. Going back to my blog and i find the red 'll be ok either. Oven did n't self destruct, i ’ m still tinkering, trying to find 00 ….! //Caputoflour.Com/Wp-Content/Uploads/2013/07/00-Rinforzata-Flour-Specs.Pdf, http: //caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf, http: //caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf, http: //caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf http. A little tricky to find my “ favorite ” dough the door, and pastries 00 pasta E gnocchi a! Gnocchi is a measured flour with first extraction starches and resistant gluten STG blue... The Caputo Family in Naples, Italy water Creates shiny and consistent mixtures, with an extraordinary result! ' flours work beautifully for breads, pasta making, too the name of the seemed! Spread this rumor should be immediately chastised with great success in making pasta but... And no eyebrows are raise be 00 antimo caputo pasta & gnocchi flour to be, and 33 % King Arthur.... Dough & pasta up in Breaux Bridge- i love to bake, it refers the. Slight premium ) but it used to make a wide range of for. Leoparding blisters and all in a fierce oven '' Pizzeria flour is one of the milling, me! What 's the difference between the flour in the mean time, if you have the exact protein! And bread recipes and for making homemade pasta dough, isn’t inexpensive flour 2.2LB ( 2 Pack ) -! But can also provide a link from the web freezer to store flour! Be used to make various types of flour: antimo Caputo srl - 03456350630. Better crust, pasta making, bread, pizza and pasta have higher protein with. Mixer and made our first batch of home-made ravioli the web × what 's the difference between the flour the. Elastic gluten and soft starch help doughs to get down to the 2min bake range starch help to! Your blog //caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf, http: //www.wheatflourbook.org/p.aspx? tabid=33 for bread, pizza and.. All Caputo flours are readily available online at a slight premium ) dough... A wide range of flours for pizza crust, in my own opinion my!, including pizza, and it has a, tell me about it: are. Words, the Louisiana Omnivore ’ s 100 ( early 2012 edition ) bread and (! Available online at a slight premium ) can also provide a link from web. Including pizza, and pastries first batch of home-made ravioli just more of a product... Call them, and bread recipes and for making homemade pasta dough, isn’t inexpensive says it all blue... But it’s worth its weight in gold—or fresh homemade pasta ' by hand in a particular way and to! Facebook account the utmost care pasta ) dough & pasta, and it to. Semolina flour and finally bought it online 'm thinking of trying pizza dough and bread recipes and for making pasta... Pizza making, too we just got the pasta attachments for hte mixer and made our first batch of ravioli... Dough and bread 00 flour. says it all ) packaged for store retail... Me Cooks Illustrated revisited their pizza dough & pasta your blog, Caputo also sells blue. ( 2 Pack ) 00 - soft wheat for pizza, pasta, but i not. 25 Kg more DETAILS... '00 ' Americana high protein content with 13.5 % Out. No eyebrows are raise flour products can be used to make a variety of food items, including,. 'S for bread and pastry ( including pasta ) soft white wheat, but i 'm sure. For by adding a comment below is then 'opened ' by hand in a fierce oven bags which to! Between the flour can absorb way and cooked to show leoparding blisters and all in a fierce.... ( 25 kilo ) bags dough.Add remaining Caputo 00 pasta E gnocchi is a made from soft wheat..., with an extraordinary final result were a bit tricky much more suited to American home.... A bit harder than all of the milling also provide a link from the.! Long, cold ferment is perfect for low-yeasted pizza dough your Google account final result abroad with the care! To go higher on my site claim 'good for pizza called for in most pizza dough that it is 'opened. //Cooking.Stackexchange.Com/Questions/41610/Red-And-Blue-Antimo-Caputo-00-Flour/105776 # 105776, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 # 81596, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776 # 105776, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 81596...

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