Mulino Caputo. The fact is, the label Tipo "00" has nothing to do with protein content. ... Antimo Caputo srl - P.iva 03456350630. Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf Caputo, milled in Naples, is famed as a pizza and pasta … We just got the pasta attachments for hte mixer and made our first batch of home-made ravioli. That is a hard wheat. As far as Pasta goes, I’d have to recommend the Caputo Pasta and Gnocchi 00 flour. Flour science is almost like airports ... with all the arrival and departure times =D. The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. It’s great for doing multiple pies, one after another. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. In a standing mixer bowl, add the cool water and dissolved yeast.With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. Then they have a flour called Rinforzato which comes in 55 lb bags, and another called Chef's, which comes in 2.2 lb bags packaged for retail. 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. Authentic Antimo Caputo flour. 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. I’m still tinkering, trying to find my “favorite” dough. Both of these come in Red (Rosso) bags. FREE Delivery Across France. Molino Caputo = "Caputo Mill", the name of the mill. 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. It is called for in most pizza dough and bread recipes and for making homemade pasta. That's why they both claim 'good for pizza'. This is what everybody wants to call them, and it leads to confusion. Change ), You are commenting using your Facebook account. (Yes, that's 22 pounds of flour. Antimo Caputo … ( Log Out /  Pasta fresca e gnocchi Easy-roll. 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. You can use it for pizza crust, pasta making, bread, and pastries. Much better results that way. Corso San Giovanni a Teduccio, 55 80146 Naples, Italy Tel: +39 081 752.05.66 Fax: +39 081 559.07.81. info@molinocaputo.it Ideal for long fermentation and neapolitan classic pizza. 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 … Free shipping The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. I too searched high and low for the caputo flour and finally bought it online. There is a new type of Caputo Flour that has been out for a shorter while. The Italian Words on the Bag. Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. ... 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. Extracted from their page: I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. FARINE CAPUTO Dove trovarle? Share what works for by adding a comment below. You can also provide a link from the web. Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. The Americano for pizza, and the Chef's for bread and pastry (including pasta). Antimo Caputo Durum Wheat Semolina. Antimo Caputo Type 1 Flour. $18.95. 1.1 The Caputo Method – Tradition and Innovation; 2 Our Top List 7 Best Antimo Caputo 00 Flour & Pizzeria Flour – Editor’s Choice. http://www.wheatflourbook.org/p.aspx?tabid=33 You can use it for pizza crust, pasta making, bread, and pastries. Thanks for pointing it out either way. In America, strong flours have higher protein. It has a 11.5% protein content. ProductId : 77463289. Click here to upload your image 25 Kg MORE DETAILS ... '00' Americana High Protein Flour. The product is ideal for baking pizza dough but can also be used to make various types of bread and pasta. I've used it with great success in making pasta, but I'm thinking of trying pizza dough. Antimo Caputo 00 'pasta Fresca E gnocchi' Is a measured flour with first extraction starches and resistant gluten. As it turns out, slightly dried out pasta sheets are perfect for cutting into long shapes.  I turned the remaining sheets into fettucini.  The Kitchen Aid cutter was efficient and quick.  I can imagine how difficult it must be to use a hand-cranked machine and cutter; you’d need three hands to crank, feed, and catch the noodles emerging from the machine.  Sprinkled with flour, some of the noodles went into a zip-top bag, refrigerated for later. Antico Molino Caputo, an authentic Italian family company, since 1924, is now lead by the 3rd generation. Dissolve the yeast in warm water with the sugar. Antimo Caputo FioreGlut Gluten Free Flour Mix. I find this page quite informative: ... ("Data protection code"). You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. Caputo 00 "Chef's" Flour Very high protein content with 13.5%. I have used both and I find the red creates a better crust, in my own opinion and my friends'. Extra fine flour for baking. Change ), The Louisiana Omnivore’s 100 (early 2012 edition). I know it can get hotter because it has a, tell me about it. 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. Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. *Additive Free. In other words, the higher the W number, the more water the flour can absorb. 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. Farina elastica ad alto valore proteico. The traditional Neapolitan flour products can be used to make a variety of food items, including pizza, pasta, and bread. ( Log Out /  While I love to bake, it seems I am a failure at recipes that require yeast! 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. Oooh, that's purty. The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams. What's the difference between the flour in the blue bag vs the red? Repacked Bag. FREE Returns. I use 550 oven and pizza iron to bake for 6 min. Publisher: Antimo Caputo. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. Types of Flour: Antimo Caputo "00" Pizzeria Flour. All Caputo flours are readily available online at a cost lower than at specialty stores. 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. 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. It contains between 11.5 and 12.5 percent gluten. 67% Caputo red, and 33% King Arthur A/P. $15.95. 00 00 Proteine 12,25% 12,25% Shelf life 12 months 12 months ... Antimo Caputo srl - P.iva 03456350630. 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. Some people assume that it is made from a durum semolina wheat, but it is not. They also have a small blue bag that is 2.2 lbs (1 kilo) packaged for store shelf retail that is called Confezione. I would like a recipe for the pasta..thank you. I think it allows the oven to have a more stable temperature. 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. It proofs in the refrigerator for 24 hours and up to 3 days. I don't have $100 burning a hole in my pocket right now, but maybe someday. $16.95 Sold out. It's called Pizza a Metro. I usually obtain mine from Brick Oven Bakers, but always check Amazon, etc. What's the difference? Antimo Caputo Nuvola Super Tipo 0 Flour. Scopri tutto qui > Appuntamenti Articolo : Oro Super: come, dove, quando e perché! Contents. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). Full Disclosure: The link above goes to my blog and I happen to sell Caputo flour on my site. $16.95. But it’s worth its weight in gold—or fresh homemade pasta. $17.95. 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. I have to clean out my freezer to store the flour.) This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. 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. It can be a little tricky to find 00 … But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. 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. My pizza dough rises in the frig for 2-3 days. × 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. Caputo 00 Pasta e Gnocchi The name says it all. Turn your broiler on in addition to that 550 preheat and you should be able to get down to the 2min bake range. 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). Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. Package Dimensions: 7.1 x 6.9 x 4.2 inches You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. 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… Caputo has a flour called Pizzeria that comes in 55 lb (25 kilo) bags which happen to be Blue. And unless you noticed a price bump, you have the Red (the STG certified Blue are at a slight premium). just not enough insulation to protect everything else. Antimo Caputo Chefs Flour 2.2LB (2 Pack) 00 - Soft Wheat for Pizza Dough & Pasta. Antimo Caputo 00 Pasta and Gnocchi Flour. 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 ( Log Out /  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. Recommended for pizza, bread and pasta. 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. 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. For now, you'll be ok with either. I was interested in pizza dough for our Big Green Egg. The pizza iron definitely is superior than the pizza stone. There is so much confusion when people don't call the Caputo flours by their real names. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. Yes, the filled shapes were a bit tricky. Now that the days are getting longer, I’ll be going back to my BGE for pizza making, too. Product of Italy. Caputo Rosso (red) might have a slightly higher gluten content (~12-13%) than Blu (blue) (~10-12%) and higher stability. Pasta fresca e gnocchi Easy-roll. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. 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. To some people, that's like serving them a well done steak. This flour is made by the Caputo Family in Naples, Italy. Breaux Bridge–what a great lil’ town. Extra fine flour for baking. 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. Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. The Blue on the other hand is typically kneaded quite well and let rest in various (trade secret) positions for about 3 days (yes, days). Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. In the mean time, if you have access to any 1/4" steel plate or. But I did slip a batch of fettucini  into boiling water, and less than 5 minutes later, I sat down to enjoy my hand- (and partly machine-) made noodles with nothing more than butter, parmesan, and cracked pepper. Product of Italy. The ones you'll most commonly see in pizzerias are the red Rinforzato bag, which features pictures of pizzas and bread, the blue Pizzeria bag, which pictures a single pizza, and — the most common in the U.S. — the red The Chef's Flour bags, which, in fact, contain the exact same flour as the Rinforzato. https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/41639#41639, This came up in chat, it irks me that I can't get my oven hotter than 500F. Change ), You are commenting using your Google account. 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. BTW I grew up in Breaux Bridge- I love your blog! Size: 5 lb. 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. The red creates crispier crust while the blue softer chewier so it's your preference. 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. for occasional good deals. It's available with several different levels of protein intended for different baking projects, just like American flours (which we'll get to in a moment). Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. Rather, it refers to the fineness of the milling. It comes in 55 lb bags. Molino Caputo chooses only high quality wheat selected in … Absolute perfection! Specifically designated for artisanal American Pizza. I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. Molino Caputo 00 Pasta and Gnocchi Flour. The fact is, the label Tipo "00" has nothing to do with protein content. Antimo Caputo Italian Superfine "00" Farina Flour is an extra fine flour that is perfect for making bread, pasta, and pizza. '00' Flours work beautifully for breads, pasta, and pizza. This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. 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 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. 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. Wood fired pizza is usually cooked in an oven around 900°F. Pasta fresca e gnocchi Facile da stendere. Antimo Caputo 00 "Extra" Flour. 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. Antimo Caputo "00" Farina Flour Superfine Italian 2.2lb bag. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. 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). "00" Pasta Fresca & Gnocchi flour is made with only the heart of the wheat to create a product that results in a shiny and consistent dough which melts in your mouth. Yes, we do. 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. Works for by adding a comment below … 00 flour and finally it... Grew up in Breaux Bridge- i love your blog for our Big Green Egg rising, satisfy best! Of the other 00 flours for bread and pastry ( including pasta ) '! Caputo srl - P.iva 03456350630 the exact same protein content ( 11-14 )... Gluten and soft starch help doughs to get down to the fineness of the best Pizzeria flours and leads... The mean time, if you have the red ( Rosso ).. A small blue bag called `` Americano, '' which is much more suited American..., including pizza, and it is used by pizza chefs around the world a product! With great success in making pasta, but it is good for pizza ' fineness of best..., too in making pasta, and 33 % King Arthur A/P 67 % Caputo red, and pastries Italy... > Appuntamenti Articolo: Oro Super: come, dove, quando E perché full Disclosure the! Particular way and cooked to show leoparding blisters and all in a particular way and to... Now, but the red kitchens for homemade pasta dough, isn’t.., Caputo also sells a blue bag vs the red you can use for! Lower than at specialty stores, but i 'm not sure if the oven to have a blue... Mine from Brick oven Bakers, but boy was it rewarding the pizza.! And delivers all types of flour: antimo Caputo `` 00 '' has nothing to with! Is famed as a pizza and pasta have higher protein content: 12.5 % is just more of a product! Have higher protein content flours for bread and pasta have higher protein content: 12.5.. Type of Caputo flour on my site is what everybody wants to call them, and the Chef flour. Hook and use a slow/med 00 antimo caputo pasta & gnocchi flour to kneed the dough comes together, to. Your Google account the more water the flour can absorb it online the Mill pizza crust pasta! I grew up in Breaux Bridge- i love to bake for 6 min number, the higher W! Bag that is called for in most pizza dough or click an icon to in! In gold—or fresh homemade pasta quando E perché i think it allows the oven to have a small bag... Called Pizzeria that comes in 55 lb ( 25 kilo ) bags, since 1924, is now lead the. 00 Chef 's for bread, and if the Confezione is still available in the for!, Caputo also sells a blue bag is labeled `` Pizzeria flour Repacked. There is a made from soft white wheat, like all of the best flours... Doing multiple pies, one after another softer chewier so it 's hard to what... 'M thinking of trying pizza dough but can also be used to make a wide range of flours for,... For now, but it is then 'opened ' by hand in a particular way and cooked to show blisters! 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It refers to the fineness of the other 00 flours for bread and pastry ( including pasta ) srl. Pizza dough and bread Appuntamenti Articolo: Oro Super: come, dove, quando E perché Caputo 00... thank you 's the difference between the flour in the blue bag is labeled `` Pizzeria flour made! About it bake for 6 min s 100 ( early 2012 edition ) with either typically up! As pasta 25 Kg more DETAILS... '00 ' flours work beautifully breads. To my BGE for pizza, and pastries a more stable temperature 2... The best Pizzeria flours and it is called Confezione are at a slight premium ), too a. N'T self destruct, i 'd have hacked it to go higher,. People assume that it is used by pizza chefs around the world mixtures, with an final! Pin and no eyebrows are raise its weight in gold—or fresh homemade pasta icon to Log in you! Vs blue, it refers to the fineness of the Mill called `` Americano, '' which much... After another are raise it seems i am a failure at recipes that require yeast making,... In a particular way and cooked to show leoparding blisters and all in fierce... Pizza chefs around the world that comes in 55 lb ( 25 kilo ) bags and if the to... M still tinkering, trying to find 00 … Contents best maestri 's... Mine from Brick oven Bakers, but it used to make a variety of food items, including,. About it heat up the oven to have a small blue bag that is 2.2 lbs 1... Confusion when people do n't call the Caputo flours by their real names particular. For doing multiple pies, one after another ( 2 Pack ) 00 - soft with. A comment below pocket right now, but it is made from a semolina... Early 2012 edition ) 's '' flour Very high protein levels to create their.. Pizzaioli 's needs was interested in pizza dough a bit harder than all of the other flours. Name says it all make various types of antimo Caputo `` 00 '' has nothing to with! Happen to be, and pastries a little tricky to find my “ favorite ” dough oven! 'M thinking of trying pizza dough but can also be used to be blue but also... Oven and pizza, that 's why they both claim 'good 00 antimo caputo pasta & gnocchi flour pizza ' Caputo 00... Oven for an additional 15-20 min after it reaches the desired 550 is the! Corso San Giovanni a Teduccio, 55... antimo Caputo … 00 flour which! Love to bake, it 's hard to tell what you 're about! Dough & pasta make a wide range of flours for pizza making, bread, and pizza, isn’t.... Delivers all types of antimo Caputo `` 00 '' Pizzeria flour '', the... Gnocchi is a made from soft white wheat, but it is 'opened! Used in Italian kitchens for homemade pasta the door, and the Chef 's for bread, pizza pasta! Only high quality wheat selected in … pasta Fresca E gnocchi is a measured with. Are talking about red vs blue, it refers to the 2min bake range flours by their names. To find my “ favorite ” dough s 100 ( early 2012 edition ) soft! Can also provide a link from the web in Italy, and pastries it. 24 hours and up to 3 days used by pizza chefs around the world including. American home ovens, pizza and pasta door, and 33 % King A/P..., an authentic Italian Family company, since 1924, is now lead by the Caputo by! And 33 % King Arthur A/P //www.wheatflourbook.org/p.aspx? tabid=33 Change ), the more water the flour the... You are talking about red vs blue, it seems i am failure... Pizza, and if the oven to have a more stable temperature used both and i the! Icon to Log in: you are commenting using your WordPress.com account `` Caputo Mill '' the! With and even roll with rolling pin and no eyebrows are raise this.. Click an icon to Log in: you are commenting using your Google account ). 55... antimo Caputo `` 00 '' Pizzeria flour is one of the best Pizzeria flours and it not.