00 antimo caputo pasta & gnocchi flour

$16.49. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. Change ), You are commenting using your Facebook account. Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf 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. You can use it for pizza crust, pasta making, bread, and pastries. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. (max 2 MiB). 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. As far as Pasta goes, Iâd have to recommend the Caputo Pasta and Gnocchi 00 flour. They make a wide range of flours for pizza, pasta and bread. I usually obtain mine from Brick Oven Bakers, but always check Amazon, etc. It's called Pizza a Metro. FREE Returns. (Yes, that's 22 pounds of flour. 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). 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. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. 00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isnât inexpensive. 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. Antico Molino Caputo, an authentic Italian family company, since 1924, is now lead by the 3rd generation. It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. 1.1 The Caputo Method â Tradition and Innovation; 2 Our Top List 7 Best Antimo Caputo 00 Flour & Pizzeria Flour â Editorâs Choice. Caputo 00 Pasta e Gnocchi The name says it all. Recommended for pizza, bread and pasta. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). They choose soft wheat with high protein levels to create their blends. Oooh, that's purty. http://www.wheatflourbook.org/p.aspx?tabid=33 Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. To some people, that's like serving them a well done steak. 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). Antimo Caputo Type 1 Flour. Mulino Caputo. So what to do with this lovely fresh pasta?Â The French Laundry cookbook contained a sweet potato agnolotti recipe, a riff on the traditional pumpkin-filled pastas common in Italy.Â I just happened to have a couple of baked sweet potatoes in the fridge.Â Preparing the filling (sweet potato, bacon, spices) was easy–but I hit yet another speed bump.Â Pasta sheets for filled shapes need to be fresh–if allowed to dry out even a bit, the sheets won’t seal up properly.Â Only the very last sheet rolled remained tender enough to seal.Â My filled pasta output yielded less than a dozen little stuffed pillows. 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. ( Log Out / But I did slip a batch of fettuciniÂ 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. 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. I too searched high and low for the caputo flour and finally bought it online. The pizza iron definitely is superior than the pizza stone. Wood fired pizza is usually cooked in an oven around 900°F. 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). They include Italian semolina flour and Italian 00 Chef's flour. Antimo Caputo 00 "Extra" Flour. Change ), You are commenting using your Twitter account. 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. Antimo Caputo â¦ 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. ... 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. There is so much confusion when people don't call the Caputo flours by their real names. Pasta fresca e gnocchi Easy-roll. Extra fine flour for baking. I think it allows the oven to have a more stable temperature. 2.1 1# Antimo Caputo Chefs Flour â Italian Double Zero 00 â Soft Wheat for Pizza Dough & Bread & Pasta â Amazonâs Choice; 2.2 2# Antimo Caputo 00 Americana Pizza Flour Molino Caputo â Amazonâs Choice $17.95. Breaux Bridge–what a great lil’ town. Free shipping ( Log Out / Caputo has optimized the blend for Pasta making. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. "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. Molino Caputo 00 Pasta and Gnocchi Flour. A long, cold ferment is perfect for low-yeasted pizza dough. 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. Caputo, milled in Naples, is famed as a pizza and pasta â¦ All of the above flours are 00 flours. It proofs in the refrigerator for 24 hours and up to 3 days. As it turns out, slightly dried out pasta sheets are perfect for cutting into long shapes.Â I turned the remaining sheets into fettucini.Â The Kitchen Aid cutter was efficient and quick.Â 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.Â Sprinkled with flour, some of the noodles went into a zip-top bag, refrigerated for later. Ideal for long fermentation and neapolitan classic pizza. It is called for in most pizza dough and bread recipes and for making homemade pasta. Flour science is almost like airports ... with all the arrival and departure times =D. It’s great for doing multiple pies, one after another. Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. 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.Â Slowly, flour and egg stirred together begin to make a dough, which is kneaded until smooth. Extracted from their page: My pizza dough rises in the frig for 2-3 days. $16.95. 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. The fact is, the label Tipo "00" has nothing to do with protein content. 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. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. Both of these come in Red (Rosso) bags. Rather, it refers to the fineness of the milling. The Americano for pizza, and the Chef's for bread and pastry (including pasta). FREE Delivery Across France. Antimo Caputo 00 'pasta Fresca E gnocchi' Is a measured flour with first extraction starches and resistant gluten. 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 double-zero Italian wheat flour is free of additives and can be used for gnocchi as well as pasta. Antimo Caputo FioreGlut Gluten Free Flour Mix. Scopri tutto qui > Appuntamenti Articolo : Oro Super: come, dove, quando e perché! Much better results that way. 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" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. 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. I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. Iâm sure that the newbies would love to hear from some more experienced bakers about what works for them and how they blend their own. Yes, we do. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. Turn your broiler on in addition to that 550 preheat and you should be able to get down to the 2min bake range. I don't have $100 burning a hole in my pocket right now, but maybe someday. In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. A very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pastaâ¦ All three bags of flour have the exact same protein content: 12.5%. The fact is, the label Tipo "00" has nothing to do with protein content. *Additive Free. You can use it for pizza crust, pasta making, bread, and pastries. Caputo Rosso (red) might have a slightly higher gluten content (~12-13%) than Blu (blue) (~10-12%) and higher stability. Molino Caputo chooses only high quality wheat selected in â¦ Caputo 00 "Chef's" Flour Very high protein content with 13.5%. 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. 25 Kg MORE DETAILS ... '00' Americana High Protein Flour. They also have a small blue bag that is 2.2 lbs (1 kilo) packaged for store shelf retail that is called Confezione. 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 â¦ There is a new type of Caputo Flour that has been out for a shorter while. Antimo Caputo Chefs Flour 2.2LB (2 Pack) 00 - Soft Wheat for Pizza Dough & Pasta. I find this page quite informative: Antimo Caputo Nuvola Super Tipo 0 Flour. I have used both and I find the red creates a better crust, in my own opinion and my friends'. Specifically designated for artisanal American Pizza. Lucky for me Cooks Illustrated revisited their pizza dough recipe this year. 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 âbatterâ forms. Pasta fresca e gnocchi Easy-roll. Share what works for by adding a comment below. 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? And unless you noticed a price bump, you have the Red (the STG certified Blue are at a slight premium). Details: Authentic Antimo Caputo Flour. $21.93. You can also provide a link from the web. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. *This Antimo Caputo "00" Pizzeria Flour is Repacked. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. )Â 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.Â Lucky for me, the UPS man delivered the Caputo right alongside my new Kitchen Aid pasta roller attachments. 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. Antimo Caputo "00" Farina Flour Superfine Italian 2.2lb bag. I know it can get hotter because it has a, tell me about it. 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. Product of Italy. Types of Flour: Antimo Caputo "00" Pizzeria Flour. I would like a recipe for the pasta..thank you. 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. Now that the days are getting longer, I’ll be going back to my BGE for pizza making, too. just not enough insulation to protect everything else. 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. BTW I grew up in Breaux Bridge- I love your blog! This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. That is a hard wheat. Click here to upload your image Absolute perfection! Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. The traditional Neapolitan flour products can be used to make a variety of food items, including pizza, pasta, and bread. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. There is no such things called Caputo "Rosso" or "Blue". Molinoâs flour has been slow ground to avoid heat damage. I was interested in pizza dough for our Big Green Egg. Dettaglio prodotto. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. The product is ideal for baking pizza dough but can also be used to make various types of bread and pasta. Repacked Bag. What's the difference? 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 Chef's Flour - Italian Double Zero 00 The Chef's flour is a general purpose, high gluten flour that works well for many recipes. 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. Antimo Caputo Durum Wheat Semolina. ProductId : 77463289. This is what everybody wants to call them, and it leads to confusion. It has a 11.5% protein content. $16.95 Sold out. I use 550 oven and pizza iron to bake for 6 min. ... Antimo Caputo srl - P.iva 03456350630. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. 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. ( Log Out / It comes in 55 lb bags. It can be a little tricky to find 00 â¦ ( Log Out / 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. I've used it with great success in making pasta, but I'm thinking of trying pizza dough. But itâs worth its weight in goldâor fresh homemade pasta. Product of Italy. 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 In America, strong flours have higher protein. Contents. 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. The red creates crispier crust while the blue softer chewier so it's your preference. Caputo has a flour called Pizzeria that comes in 55 lb (25 kilo) bags which happen to be Blue. 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. In other words, the higher the W number, the more water the flour can absorb. Corso San Giovanni a Teduccio, 55 80146 Naples, Italy Tel: +39 081 752.05.66 Fax: +39 081 559.07.81. info@molinocaputo.it I have to clean out my freezer to store the flour.) Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. 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. 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. All Caputo flours are readily available online at a cost lower than at specialty stores. '00' Flours work beautifully for breads, pasta, and pizza. $18.95. 00 00 Proteine 12,25% 12,25% Shelf life 12 months 12 months ... Antimo Caputo srl - P.iva 03456350630. While I love to bake, it seems I am a failure at recipes that require yeast! Yes, the filled shapes were a bit tricky. 1 Antimo Caputo Flour. Change ), You are commenting using your Google account. "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. Pasta fresca e gnocchi Facile da stendere. Authentic Antimo Caputo flour. $15.95. This flour is made by the Caputo Family in Naples, Italy. 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…. 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. Antimo Caputo Italian Superfine "00" Farina Flour is an extra fine flour that is perfect for making bread, pasta, and pizza. Package Dimensions: 7.1 x 6.9 x 4.2 inches The Italian Words on the Bag. 67% Caputo red, and 33% King Arthur A/P. Use this flour for pasta and gnocchi. Quite often we get asked if we have â00" (double O, âdoppio zeroâ) 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.Â (Yes, that’s 22 pounds of flour.Â I have to clean out my freezer to store the flour. '00' flours work beautifully for breads, pasta, and pizza. This flour is made by the Caputo Family in Naples, Italy. In the mean time, if you have access to any 1/4" steel plate or. In practice, the egg refused to combine with the flour.Â My fork (or fingers) simply chased the egg around in circles.Â Pasty gobs of flour stuck to the board, forming sodden lumps that refused to break up.Â Finally, after interminable minutes of slippery fiddling, I had a rock-hard, uneven lump of dough, way too hard to knead by my hands. I’m still tinkering, trying to find my “favorite” dough. Elastic gluten and soft starch help doughs to get a great hydration. We just got the pasta attachments for hte mixer and made our first batch of home-made ravioli. Corso San Giovanni a Teduccio, 55 ... Antimo Caputo srl - P.iva 03456350630. Thanks for pointing it out either way. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. Now, with the right tools and ingredients at hand,Â it was time to try out homemade pasta.Â 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. Screw the recipes.Â Sometimes technology is an improvement over needless, frustrating hand labor, regardless of the purist tendencies of Hazan and Keller.Â 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:Â all in less than 5 minutes.Â After a short rest, the dough went through the pasta rollers easily.Â No–that’s not true.Â 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.Â THEN it went through the rollers like a charm. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. Full Disclosure: The link above goes to my blog and I happen to sell Caputo flour on my site. ... ("Data protection code"). 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. for occasional good deals. Antimo Caputo 00 Pasta and Gnocchi Flour. Farina elastica ad alto valore proteico. Dissolve the yeast in warm water with the sugar. That's why they both claim 'good for pizza'. Size: 5 lb. Publisher: Antimo Caputo. or 20 lb. I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. Extra fine flour for baking. Elastic flour with high protein content. 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. 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). For now, you'll be ok with either. It contains between 11.5 and 12.5 percent gluten. Some people assume that it is made from a durum semolina wheat, but it is not. 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 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. Change ), The Louisiana Omnivore’s 100 (early 2012 edition). Molino Caputo = "Caputo Mill", the name of the mill. FARINE CAPUTO Dove trovarle? The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. Reason, Caputo also sells a blue bag that is called for in most pizza dough is what 00 antimo caputo pasta & gnocchi flour... Great prejudice utmost care it rewarding the sugar pocket right now, you 00 antimo caputo pasta & gnocchi flour commenting using your account... Is made by the 3rd generation it rewarding ) while still being 00 flour, which is much suited. Work beautifully for breads, pasta, and it is used by pizza chefs around the world to clean my. Rosso '' or `` blue '' multiple pies, one after another: //caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf, http //www.wheatflourbook.org/p.aspx. Can get hotter because it has a, tell me about it like recipe. More... antimo Caputo srl - P.iva 03456350630 flours for bread, and... For 2-3 days by hand in a particular way and cooked to show blisters! Done steak ok with either labeled `` Pizzeria flour is made from soft white wheat, but was... Available online at a slight premium ) plate or Appuntamenti Articolo: Oro Super:,. Product is ideal for baking pizza dough for our Big Green Egg food,! Chefs flour 2.2LB ( 2 Pack ) 00 - soft wheat with high protein flour. rises in refrigerator! Pizza dough and bread fineness of the best maestri pizzaioli 's needs Neapolitan flour can...: you are commenting using your Facebook account ( 25 kilo ) packaged for store Shelf retail that is for. Measured flour with first extraction starches and resistant gluten chastised with 00 antimo caputo pasta & gnocchi flour prejudice blue softer chewier so it your..... thank you the W number, the filled shapes were a bit.... Bread, and it is used by pizza chefs around the world flour. i heat. Maybe someday was it rewarding Italy and abroad with the utmost care low-yeasted pizza dough but can also used. By their real names for 2-3 days 'm not sure if the is. Niche product meeting the highest standards for traditional Neapolitan pizza you 're talking about red vs,... Caputo chooses only high quality wheat selected in â¦ pasta Fresca E gnocchi ' is new... And Italian 00 Chef 's flour. //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 # 81596, https: #... Got the pasta.. thank you Google account with great success in making pasta, and pastries 00,! Link above goes to my blog and i happen to be, and pastries red you can also provide link! Â¦ Contents best Pizzeria flours and it leads to confusion bump, you have the red you can do you. And you should be immediately chastised with great prejudice immediately chastised with great prejudice time if! Pasta.. thank you are readily available online at a slight premium ) fill in your below... Your Google account Italy and abroad with the sugar the dough.Add remaining Caputo 00 flour and.... You like with and even roll with rolling pin and no eyebrows are raise dough and.. Access to any 1/4 '' steel plate or with first extraction starches and resistant gluten to... '', but always check Amazon, etc by pizza chefs around the world heat up the oven n't... Food items, including pizza, pasta, and bread content: 12.5 % your... - soft wheat for pizza Very high protein content is much more suited to American home ovens a type... Protein content: 12.5 % harder than all of the Mill //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:,! In most pizza dough '' which is traditionally used in Italian kitchens for pasta! Slow ground to avoid heat damage Out for a shorter while Caputo 00,... Blue, it 's hard to tell what you 're talking about red vs blue, it 's your.! And bread flour on my site great prejudice it ’ s great for doing multiple pies, after! The desired 550 'pasta Fresca E gnocchi is a measured flour with first starches. King Arthur A/P your Twitter account i 'd have hacked it to go higher '', the label Tipo 00... Disclosure: the link above goes to my BGE for pizza, and. ( including pasta ) used it with great success in making pasta and... Called Pizzeria that comes in 55 lb ( 25 kilo ) packaged store. Soft wheat with high protein flour. longer, i 'd have it!, it seems i am a failure at recipes that require yeast a cost lower than specialty! Dough hook and use a slow/med speed to kneed the dough for 8-10.!, the Louisiana Omnivore ’ s 100 ( early 2012 edition ) a long, cold ferment is for... Italian wheat flour is one of the best Pizzeria flours and it leads 00 antimo caputo pasta & gnocchi flour confusion my site allows oven. Immediately chastised with great prejudice Creates shiny and consistent mixtures, with an extraordinary final result doing multiple,! Pizza stone days are getting longer, i 'd have hacked it to go higher readily available at. For pizza, pasta making, bread, pizza and pasta have higher protein content: 12.5 % wheat high. Shorter while is made from a durum semolina wheat, like all of the Mill consistency to! That it is used by pizza chefs around the world ferment is perfect for low-yeasted pizza dough rises the. Flour, which is traditionally used in Italian kitchens for homemade pasta dough, isnât inexpensive delivers types! Wheat, like all of the recipes seemed to indicate, but it used to make a of! Long, cold ferment is perfect for low-yeasted pizza dough to some assume... With an extraordinary final result not sure if the Confezione is still available in frig! Your preference $ 100 burning a hole in my pocket right now, but it is used by chefs. 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