|
|
Post by seanmcq on Apr 19, 2014 11:04:11 GMT
I've seen a lot of talk about Caputo flour, and understand that it is the go-to flour when making pizzas. Only problem is - I'm not sure I'll get away with buying 25 kilos of Caputo Pizzeria 00 flour. We just don't eat enough pizza for me to justify it  Does anyone know whether their 1 kilo bags of 00 flour in the blue packaging will offer similar results for pizza? thanks Sean |
|
|
|
Post by kstronach on Apr 22, 2014 20:40:09 GMT
Yes its the same flour just in a smaller bag I think. I use the blue caputo its very good.
|
|
|
|
Post by seanmcq on Apr 23, 2014 14:28:51 GMT
Thanks - wasn't sure if it was the same type or not. I'll give it a go.
|
|
|
|
Post by kstronach on Apr 24, 2014 11:39:24 GMT
If you buy a big bag you can freeze it if you have a chest freezer or room to do so
|
|
|
|
Post by hellsbells on Mar 31, 2016 12:39:24 GMT
Bumping this up, as I was planning to buy some more to start up the oven this weekend, but can't find the 1kg bags anywhere. Amazon's are delivered from Italy with a £20 delivery charge. Any other suggestions?
|
|
|
|
Post by kstronach on Apr 3, 2016 8:02:10 GMT
|
|
|
|
Post by chas on Apr 3, 2016 10:25:13 GMT
Apart from being neatly Italian, is there anything special about Caputo 00?
I ask, because it's been my experience in bread-making that the better flours have the higher protein content.
Caputo is rated at 12.5% protein, Sainsbury's 'Taste the Difference 00' is 13.2% and available at a shop near you, right now...
Chas
ps cast your eyes along the flours some time... McDougals Premium 00 is 10.2% (!) some Waitrose Canadian flours are 15%
|
|
|
|
Post by kstronach on Apr 3, 2016 14:47:29 GMT
i'm not sure chas to be honest but my god it makes a good Neapolitan pizza!! It seems to handle the higher temperatures of the wood fired oven better somehow. I've only used the blue bag but i'm going to get a bag of red next to compare. I've been using a casy and carry cheapo pizza flour recently and got it dialed in quite well but its not a patch on the caputo! The high gluten Canadian flours and stronger bread flours are used in New York style pizza i think for what reason i'm not sure but over on pizzamaking.com they rave about them!
|
|
|
|
Post by thebadger on Apr 3, 2016 15:14:01 GMT
Hello,
I normally just use "Sainsbury's 'Taste the Difference 00" but they do advertise it as Pasta flour.
If i recall its £1.50 per bag.
|
|
|
|
Post by albacore on Apr 5, 2016 21:54:20 GMT
Italian flour designations are confusing; the 00 refers only to the fineness of the grind, not necessarily the purpose intended for the flour.
So you can get 00 pasta flour and 00 pizza flour and as I understand it, they may not be the same thing.
Also be careful of Caputo Blue in 1kg bags; I seem to recall that this is not the same as in the large bag. I think the small bag is a general purpose flour, not a specific pizza flour. Conversely, I think the small bags of red (if you can get them) are the same flour as the large bag.
Many of us have spent a lot of time and money building our beloved pizza ovens, presumably with the express wish of creating authentic Italian pizzas, so it makes sense to me to try and get hold of genuine Italian pizza flour, even if we have to go the extra mile. Of course it may not be possible all the time and sometimes we have to fall back on the UK supermarket varieties.
Incidentally, stronger is not necessarily better, even for bread; if you use 100% Canadian flour at 14-15%, you will get good rise, but the bread can lack flavour and stale quickly. The best bread flour is a blend of soft English wheat and Canadian wheat, as used in eg Waitrose Leckford Estate white bread flour.
Lance
|
|
|
|
Post by pjm5755 on Apr 6, 2016 10:55:05 GMT
Whilst at my wife's parents house in Italy last year, the pizzeria cooked our pizza's and of course I was very interested as I previously built my own wood oven 3 years ago. They showed me a 25kg bag of Caputo Blue and said this was all they used (they were only 50 miles from Naples though). I have now finally got round to buying this flour in the uk and it has just been delivered - I cant wait to try it!
I shall not use it all, so if anyone nearby wants any, then drop me a pm. I'm at PE14.
Paul
|
|
|
|
Post by davenott on Apr 6, 2016 13:20:24 GMT
I bought a 25kg bag from Nifeislife, and bought a blue plastic 30 litre open topped barrel and locking lid for about £15 [Amazon or Ebay] and this keeps it fresh and safe from flour mites and beetles, as I didn't have enough room in freezer.
I usually use 1.5kg of Caputo flour each time I'm making pizza, so I'm 1/3 through my bag already, and should finish the bag over the next 4-6 months.
|
|
|
|
Post by t5dave on May 1, 2016 19:07:07 GMT
As put forward by other contributors on this thread, I tried Sainsbury's taste the difference 00 pasta flour today... the best of the supermarket products I have tried by a long way... dough was easy to use, very elastic like, and great to stretch like you see the pros do on YOUTUBE ...bubbled up well when cooking and had a good taste...
|
|
|
|
Post by gracie on May 2, 2016 7:54:33 GMT
As put forward by other contributors on this thread, I tried Sainsbury's taste the difference 00 pasta flour today... the best of the supermarket products I have tried by a long way... dough was easy to use, very elastic like, and great to stretch like you see the pros do on YOUTUBE ...bubbled up well when cooking and had a good taste... Yes, I've used it too, very nice. I did a mix with 10% extra strong bread flour and 30% fine semolina for extra chew. Not sure I neede the bread flour...ill be brave and go without for the next batch! |
|
|
|
Post by oblertone on May 2, 2016 16:51:01 GMT
I've had good results using 50/50 strong bread flour and 00.
|
|
