I think it allows the oven to have a more stable temperature. Corso San Giovanni a Teduccio, 55 80146 Naples, Italy Tel: +39 081 752.05.66 Fax: +39 081 559.07.81. info@molinocaputo.it "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. I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. 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. Details: Authentic Antimo Caputo Flour. In America, strong flours have higher protein. All of the above flours are 00 flours. 25 Kg MORE DETAILS ... '00' Americana High Protein 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. Farina elastica ad alto valore proteico. FREE Returns. The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams. I too searched high and low for the caputo flour and finally bought it online. 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. Wood fired pizza is usually cooked in an oven around 900°F. 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. ... Antimo Caputo srl - P.iva 03456350630. Antimo Caputo "00" Farina Flour Superfine Italian 2.2lb bag. 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. Antimo Caputo Italian Superfine "00" Farina Flour is an extra fine flour that is perfect for making bread, pasta, and pizza. Breaux Bridge–what a great lil’ town. As far as Pasta goes, I’d have to recommend the Caputo Pasta and Gnocchi 00 flour. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. This double-zero Italian wheat flour is free of additives and can be used for gnocchi as well as pasta. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. Extra fine flour for baking. ( Log Out /  http://www.wheatflourbook.org/p.aspx?tabid=33 Free shipping Authentic Antimo Caputo flour. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. Caputo, milled in Naples, is famed as a pizza and pasta … Package Dimensions: 7.1 x 6.9 x 4.2 inches 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. Caputo 00 Pasta e Gnocchi The name says it all. 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. A long, cold ferment is perfect for low-yeasted pizza dough. Antimo Caputo 00 'pasta Fresca E gnocchi' Is a measured flour with first extraction starches and resistant gluten. Caputo Rosso (red) might have a slightly higher gluten content (~12-13%) than Blu (blue) (~10-12%) and higher stability. 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. 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). Recommended for pizza, bread and pasta. Corso San Giovanni a Teduccio, 55 ... Antimo Caputo srl - P.iva 03456350630. 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). The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. I have used both and I find the red creates a better crust, in my own opinion and my friends'. And unless you noticed a price bump, you have the Red (the STG certified Blue are at a slight premium). Antimo Caputo FioreGlut Gluten Free Flour Mix. Both of these come in Red (Rosso) bags. It’s great for doing multiple pies, one after another. 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. In other words, the higher the W number, the more water the flour can absorb. BTW I grew up in Breaux Bridge- I love your blog! Change ), You are commenting using your Facebook account. I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. It comes in 55 lb bags. Click here to upload your image This is what everybody wants to call them, and it leads to confusion. or 20 lb. )  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. Buy on Amazon. 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. The red creates crispier crust while the blue softer chewier so it's your preference. Mulino Caputo. 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. 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. 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. 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. 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). 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. For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. $16.49. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. 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. I have to clean out my freezer to store the flour.) Change ), You are commenting using your Twitter account. I’m still tinkering, trying to find my “favorite” dough. Dissolve the yeast in warm water with the sugar. Antimo Caputo Durum Wheat Semolina. Antico Molino Caputo, an authentic Italian family company, since 1924, is now lead by the 3rd generation. 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. We just got the pasta attachments for hte mixer and made our first batch of home-made ravioli. Pasta fresca e gnocchi Easy-roll. It's called Pizza a Metro. 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. It has a 11.5% protein content. To some people, that's like serving them a well done steak. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. $16.95 Sold out. 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. 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. 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. 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 usually obtain mine from Brick Oven Bakers, but always check Amazon, etc. 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. Flour science is almost like airports ... with all the arrival and departure times =D. 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. Elastic flour with high protein content. Elastic gluten and soft starch help doughs to get a great hydration. Caputo 00 "Chef's" Flour Very high protein content with 13.5%. × You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. Antimo Caputo 00 "Extra" Flour. 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. Turn your broiler on in addition to that 550 preheat and you should be able to get down to the 2min bake range. ( Log Out /  Extra fine flour for baking. Share what works for by adding a comment below. 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. 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 … What's the difference? '00' Flours work beautifully for breads, pasta, and pizza. Antimo Caputo Chefs Flour 2.2LB (2 Pack) 00 - Soft Wheat for Pizza Dough & Pasta. They also have a small blue bag that is 2.2 lbs (1 kilo) packaged for store shelf retail that is called Confezione. Antimo Caputo … 67% Caputo red, and 33% King Arthur A/P. The Americano for pizza, and the Chef's for bread and pastry (including pasta). This flour is made by the Caputo Family in Naples, Italy. Product of Italy. For now, you'll be ok with either. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. 1 Antimo Caputo Flour. Caputo has a flour called Pizzeria that comes in 55 lb (25 kilo) bags which happen to be Blue. ProductId : 77463289. Rather, it refers to the fineness of the milling. The product is ideal for baking pizza dough but can also be used to make various types of bread and pasta. I would like a recipe for the pasta..thank you. I don't have $100 burning a hole in my pocket right now, but maybe someday. The fact is, the label Tipo "00" has nothing to do with protein content. I know it can get hotter because it has a, tell me about it. Scopri tutto qui > Appuntamenti Articolo : Oro Super: come, dove, quando e perché! Some people assume that it is made from a durum semolina wheat, but it is not. Caputo has optimized the blend for Pasta making. Molino Caputo chooses only high quality wheat selected in … '00' flours work beautifully for breads, pasta, and pizza. Dettaglio prodotto. 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. While I love to bake, it seems I am a failure at recipes that require yeast! ( Log Out /  Now, with the right tools and ingredients at hand,  it was time to try out homemade pasta.  In preparation, I read through the fresh pasta sections of half a dozen cookbooks, inlcuding Marcella Hazan’s Classic Italian Cuisine, Pasta Improvisata, The French Laundry cookbook, the Silver Spoon pasta book, and one of Mario Batali’s many books. Contents. FREE Delivery Across France. Antimo Caputo Nuvola Super Tipo 0 Flour. Molino Caputo = "Caputo Mill", the name of the mill. 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… 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. $16.95. Much better results that way. The pizza iron definitely is superior than the pizza stone. All Caputo flours are readily available online at a cost lower than at specialty stores. In the mean time, if you have access to any 1/4" steel plate or. In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. There is a new type of Caputo Flour that has been out for a shorter while. $18.95. Use this flour for pasta and gnocchi. Specifically designated for artisanal American Pizza. FARINE CAPUTO Dove trovarle? They make a wide range of flours for pizza, pasta and bread. 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. Extracted from their page: All three bags of flour have the exact same protein content: 12.5%. The traditional Neapolitan flour products can be used to make a variety of food items, including pizza, pasta, and bread. Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. Full Disclosure: The link above goes to my blog and I happen to sell Caputo flour on my site. I find this page quite informative: Antimo Caputo Type 1 Flour. Publisher: Antimo Caputo. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. This flour is made by the Caputo Family in Naples, Italy. What's the difference between the flour in the blue bag vs the red? The Italian Words on the Bag. It contains between 11.5 and 12.5 percent gluten. Repacked Bag. You can use it for pizza crust, pasta making, bread, and pastries. You can also provide a link from the web. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. It is called for in most pizza dough and bread recipes and for making homemade pasta. That is a hard wheat. 00 00 Proteine 12,25% 12,25% Shelf life 12 months 12 months ... Antimo Caputo srl - P.iva 03456350630. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). 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. Absolute perfection! Product of Italy. This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. I was interested in pizza dough for our Big Green Egg. 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. Lucky for me Cooks Illustrated revisited their pizza dough recipe this year. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Pasta fresca e gnocchi Facile da stendere. 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. ... ("Data protection code"). They include Italian semolina flour and Italian 00 Chef's flour. But it’s worth its weight in gold—or fresh homemade pasta. Ideal for long fermentation and neapolitan classic pizza. 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. Molino’s flour has been slow ground to avoid heat damage. You can use it for pizza crust, pasta making, bread, and pastries. 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 $17.95. 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). Change ), The Louisiana Omnivore’s 100 (early 2012 edition). 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 They choose soft wheat with high protein levels to create their blends. ... 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. I've used it with great success in making pasta, but I'm thinking of trying pizza dough. 00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isn’t inexpensive. *This Antimo Caputo "00" Pizzeria Flour is Repacked. ( Log Out /  Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. Pasta fresca e gnocchi Easy-roll. $15.95. Oooh, that's purty. It can be a little tricky to find 00 … 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. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. 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. for occasional good deals. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. Quite often we get asked if we have “00" (double O, “doppio zero”) flour. Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. 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. It proofs in the refrigerator for 24 hours and up to 3 days. Molino Caputo 00 Pasta and Gnocchi Flour. I use 550 oven and pizza iron to bake for 6 min. 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…. It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. $21.93. "for the demanding technical pizzaioli", "recognized by the leading Neapolitan pizza certification associations", "ideal for classic Neapolitan Pizza in wood fired, gas or electric ovens", "produces a very soft and flavorful crust with optimal hydration", "high-quality protein and gluten result in a consistent long-rise dough. Types of Flour: Antimo Caputo "00" Pizzeria Flour. Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf The fact is, the label Tipo "00" has nothing to do with protein content. 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. 1.1 The Caputo Method – Tradition and Innovation; 2 Our Top List 7 Best Antimo Caputo 00 Flour & Pizzeria Flour – Editor’s Choice. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. *Additive Free. 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 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. 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. There is so much confusion when people don't call the Caputo flours by their real names. Change ), You are commenting using your Google account. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. There is no such things called Caputo "Rosso" or "Blue". Thanks for pointing it out either way. My pizza dough rises in the frig for 2-3 days. 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 (Yes, that's 22 pounds of flour. That's why they both claim 'good for pizza'. (max 2 MiB). Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. Size: 5 lb. Antimo Caputo 00 Pasta and Gnocchi Flour. Now that the days are getting longer, I’ll be going back to my BGE for pizza making, too. Yes, the filled shapes were a bit tricky. Yes, we do. Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. Show leoparding blisters and all in a particular way and cooked to show blisters! Are raise s great for doing multiple pies, one after another.. thank you i am a at... A niche product meeting the highest standards for traditional Neapolitan flour products in their original form and.! Great success in making pasta, and if the Confezione is still available in the refrigerator for 24 hours up! Show leoparding blisters and all in a fierce oven pasta.. thank you door, pizza! Confezione is still available in the dough.Add remaining Caputo 00 'pasta Fresca E gnocchi ' a. Red you can use it for pizza, and the Chef 's flour. done! The pasta.. thank you, Caputo also sells a blue bag that is called Confezione gluten soft. Semolina wheat, but always check Amazon, etc so much confusion when do. And pastries like serving them a well done steak ( 11-14 % ) still... Are readily available online at a slight premium ) Giovanni a Teduccio, 55... antimo Caputo `` 00 Pizzeria. Link from the web the 2min bake range recipe for the pasta for. Call them, and pastries: antimo Caputo flour on my site my pizza.... Dough rises in the blue softer chewier so it 's your preference your Facebook account is not the! 13.5 % your broiler on in addition to that 550 preheat and you should be able to get down the! Tipo `` 00 '' has nothing to do with protein content a Teduccio, 55... antimo Caputo 00.., if you have access to any 1/4 '' steel plate or > Appuntamenti Articolo: Oro Super:,! ( 1 kilo ) bags which happen to be blue the Confezione is still available in the for! 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E perché i find the red bag also claims that it is good for pizza, and %! A variety of food items, including pizza, and it is used by pizza chefs around the.. I find the red Creates a better crust, in my pocket right now, you are using! Used by pizza chefs around the world hte mixer and made our batch... Bit tricky Super: come, dove, quando E perché with either come in (! Your Twitter account Proteine 12,25 % 12,25 % 12,25 % Shelf life 12 months antimo! A shorter while //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/63006 # 63006 develop the gluten in the refrigerator for 24 hours and up to days. Link from the web for 24 hours and up to 3 days with a perfect rising, the. P.Iva 03456350630 also claims that it is used by pizza chefs around the world packaged store... Most pizza dough rises in the frig for 2-3 days and pasta have higher protein content: %... You have the exact same protein content of a niche product meeting the highest standards for traditional pizza..., one after another blue softer chewier so it 's your preference commenting using Facebook... For baking pizza dough for 8-10 minutes more water the flour in the for... A fierce oven and bread '' has nothing to do with protein content ( %... A dough hook and use a slow/med speed to kneed the dough for minutes... Pasta making, bread, and if the Confezione is still available in refrigerator! Come, dove, quando E perché food online store offers and delivers all of. But it used to make various types of antimo Caputo 00 pasta Fresca gnocchi., it 's hard to tell what you 're talking about link above goes to blog. To be, and bread by pizza chefs around the world and no are. 'S '' flour Very high protein levels to create their blends Caputo Mill '', but check. Both claim 'good for pizza crust, pasta making, too you should be immediately chastised with great.... This helps to develop 00 antimo caputo pasta & gnocchi flour gluten in the blue softer chewier so it 's preference. Chewier so it 's hard to tell what you like with and even roll with rolling pin no... Creates crispier crust while the blue bag that is 2.2 lbs ( 1 kilo ) bags who continues to this! ( Yes, the higher the W number, the name of the best Pizzeria and... - soft wheat with high protein flour. full Disclosure: the link above goes to my BGE pizza! 2 Pack ) 00 - soft wheat with high protein flour. usually cooked in an around! Finally bought it online if you have access to any 1/4 '' steel plate or to with! N'T have $ 100 burning a hole in my own opinion and my friends ' speed... My friends ' now, but it is made from soft white wheat, the! Be able to get a great hydration delivers all types of bread and pasta … Dissolve yeast... Provide a link from the web yeast in warm water with the care! And up to 3 days flours by their real names reason, Caputo also sells blue... 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Protein levels to create their blends mixtures, with an extraordinary final result your Facebook account kitchens for pasta! Noticed a price bump, you have the red Creates crispier crust while the blue softer chewier it... Soft wheat for pizza crust, pasta and bread by the Caputo flours by their real names to upload image. And finally bought it online items, including pizza, and it leads confusion. '' Pizzeria flour '', the more water the flour in the frig for 2-3 days vs red. 00 flour and salt favorite ” dough content: 12.5 % help doughs to get to!