Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. "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. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. I would like a recipe for the pasta..thank you. Authentic Antimo Caputo flour. 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 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. 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. My pizza dough rises in the frig for 2-3 days. In America, strong flours have higher protein. What's the difference between the flour in the blue bag vs the red? Thanks for pointing it out either way. Pasta fresca e gnocchi Facile da stendere. The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams. Antimo Caputo Type 1 Flour. They also have a small blue bag that is 2.2 lbs (1 kilo) packaged for store shelf retail that is called Confezione. This double-zero Italian wheat flour is free of additives and can be used for gnocchi as well as pasta. In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. Repacked Bag. What's the difference? I know it can get hotter because it has a, tell me about it. Some people assume that it is made from a durum semolina wheat, but it is not. This flour is made by the Caputo Family in Naples, Italy. Corso San Giovanni a Teduccio, 55 80146 Naples, Italy Tel: +39 081 752.05.66 Fax: +39 081 559.07.81. info@molinocaputo.it Molinoâs flour has been slow ground to avoid heat damage. 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. 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. 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…. Antimo Caputo Durum Wheat Semolina. It can be a little tricky to find 00 ⦠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. Wood fired pizza is usually cooked in an oven around 900°F. $21.93. 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 red creates crispier crust while the blue softer chewier so it's your preference. Elastic flour with high protein content. I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. While I love to bake, it seems I am a failure at recipes that require yeast! 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. To some people, that's like serving them a well done steak. 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). Yes, we do. Types of Flour: Antimo Caputo "00" Pizzeria Flour. Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. All of the above flours are 00 flours. 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 ⦠Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. Extracted from their page: ( Log Out / It comes in 55 lb bags. I’m still tinkering, trying to find my “favorite” dough. The fact is, the label Tipo "00" has nothing to do with protein content. "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. 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. ProductId : 77463289. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. Now that the days are getting longer, I’ll be going back to my BGE for pizza making, too. *Additive Free. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. 00 00 Proteine 12,25% 12,25% Shelf life 12 months 12 months ... Antimo Caputo srl - P.iva 03456350630. I use 550 oven and pizza iron to bake for 6 min. 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. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. 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. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. In other words, the higher the W number, the more water the flour can absorb. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. Free shipping Farina elastica ad alto valore proteico. Details: Authentic Antimo Caputo 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. Package Dimensions: 7.1 x 6.9 x 4.2 inches '00' flours work beautifully for breads, pasta, and pizza. You can also provide a link from the web. The pizza iron definitely is superior than the pizza stone. And unless you noticed a price bump, you have the Red (the STG certified Blue are at a slight premium). It has a 11.5% protein content. or 20 lb. Antimo Caputo Nuvola Super Tipo 0 Flour. Molino Caputo chooses only high quality wheat selected in ⦠But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. There is so much confusion when people don't call the Caputo flours by their real names. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. 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. For now, you'll be ok with either. Product of Italy. Recommended for pizza, bread and pasta. Share what works for by adding a comment below. 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 Antimo Caputo FioreGlut Gluten Free Flour Mix. 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. Molino Caputo = "Caputo Mill", the name of the mill. Much better results that way. 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. FREE Returns. 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. 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! 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 blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. ... Antimo Caputo srl - P.iva 03456350630. Quite often we get asked if we have â00" (double O, âdoppio zeroâ) flour. Specifically designated for artisanal American Pizza. 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. 67% Caputo red, and 33% King Arthur A/P. Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. Yes, the filled shapes were a bit tricky. Change ), You are commenting using your Google account. It is called for in most pizza dough and bread recipes and for making homemade pasta. *This Antimo Caputo "00" Pizzeria Flour is Repacked. There is no such things called Caputo "Rosso" or "Blue". The Americano for pizza, and the Chef's for bread and pastry (including pasta). ... ("Data protection code"). ( Log Out / This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Caputo Rosso (red) might have a slightly higher gluten content (~12-13%) than Blu (blue) (~10-12%) and higher stability. 1 Antimo Caputo Flour. The traditional Neapolitan flour products can be used to make a variety of food items, including pizza, pasta, and bread. Caputo 00 Pasta e Gnocchi The name says it all. (max 2 MiB). This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. Antimo Caputo 00 'pasta Fresca E gnocchi' Is a measured flour with first extraction starches and resistant gluten. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. It's called Pizza a Metro. Caputo, milled in Naples, is famed as a pizza and pasta ⦠Antimo Caputo 00 "Extra" Flour. Ideal for long fermentation and neapolitan classic pizza. Change ), You are commenting using your Facebook account. The Italian Words on the Bag. All Caputo flours are readily available online at a cost lower than at specialty stores. 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. That's why they both claim 'good for pizza'. $16.49. As far as Pasta goes, Iâd have to recommend the Caputo Pasta and Gnocchi 00 flour. You can use it for pizza crust, pasta making, bread, and pastries. Dissolve the yeast in warm water with the sugar. In the mean time, if you have access to any 1/4" steel plate or. Antimo Caputo Italian Superfine "00" Farina Flour is an extra fine flour that is perfect for making bread, pasta, and pizza. We just got the pasta attachments for hte mixer and made our first batch of home-made ravioli. 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). Extra fine flour for baking. That is a hard wheat. Caputo has optimized the blend for Pasta making. Both of these come in Red (Rosso) bags. 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. 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 00 "Chef's" Flour Very high protein content with 13.5%. Flour science is almost like airports ... with all the arrival and departure times =D. There is a new type of Caputo Flour that has been out for a shorter while. I think it allows the oven to have a more stable temperature. The fact is, the label Tipo "00" has nothing to do with protein content. Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 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. I've used it with great success in making pasta, but I'm thinking of trying pizza dough. They choose soft wheat with high protein levels to create their blends. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. The product is ideal for baking pizza dough but can also be used to make various types of bread and pasta. Full Disclosure: The link above goes to my blog and I happen to sell Caputo flour on my site. 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. 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. Scopri tutto qui > Appuntamenti Articolo : Oro Super: come, dove, quando e perché! 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. Change ), You are commenting using your Twitter account. For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. Breaux Bridge–what a great lil’ town. for occasional good deals. Antimo Caputo Chefs Flour 2.2LB (2 Pack) 00 - Soft Wheat for Pizza Dough & Pasta. Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. Molino Caputo 00 Pasta and Gnocchi Flour. You can use it for pizza crust, pasta making, bread, and pastries. They make a wide range of flours for pizza, pasta and bread. Antimo Caputo ⦠Size: 5 lb. Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. ( Log Out / 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. A long, cold ferment is perfect for low-yeasted pizza dough. $18.95. It proofs in the refrigerator for 24 hours and up to 3 days. 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. $16.95 Sold out. Buy on Amazon. They include Italian semolina flour and Italian 00 Chef's flour. 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. 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. I don't have $100 burning a hole in my pocket right now, but maybe someday. Publisher: Antimo Caputo. I have used both and I find the red creates a better crust, in my own opinion and my friends'. 00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isnât inexpensive. (Yes, that's 22 pounds of flour. Extra fine flour for baking. 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. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). Mulino Caputo. Caputo has a flour called Pizzeria that comes in 55 lb (25 kilo) bags which happen to be Blue. $17.95. I was interested in pizza dough for our Big Green Egg. FARINE CAPUTO Dove trovarle? Lucky for me Cooks Illustrated revisited their pizza dough recipe this year. 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. It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. 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. ( Log Out / Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. $16.95. 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. I usually obtain mine from Brick Oven Bakers, but always check Amazon, etc. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. 25 Kg MORE DETAILS ... '00' Americana High Protein Flour. Pasta fresca e gnocchi Easy-roll. Dettaglio prodotto. I too searched high and low for the caputo flour and finally bought it online. $15.95. Antimo Caputo "00" Farina Flour Superfine Italian 2.2lb bag. I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. Corso San Giovanni a Teduccio, 55 ... Antimo Caputo srl - P.iva 03456350630. 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. 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. Use this flour for pasta and gnocchi. This flour is made by the Caputo Family in Naples, Italy. The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. Turn your broiler on in addition to that 550 preheat and you should be able to get down to the 2min bake range. Absolute perfection! 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). 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. Pasta fresca e gnocchi Easy-roll. ) 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. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. 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. FREE Delivery Across France. All three bags of flour have the exact same protein content: 12.5%. 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). But itâs worth its weight in goldâor fresh homemade pasta. ... 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. Product of Italy. '00' Flours work beautifully for breads, pasta, and pizza. Elastic gluten and soft starch help doughs to get a great hydration. I have to clean out my freezer to store the flour.) This is what everybody wants to call them, and it leads to confusion. × Antimo Caputo 00 Pasta and Gnocchi Flour. Click here to upload your image
It’s great for doing multiple pies, one after another. 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. Antico Molino Caputo, an authentic Italian family company, since 1924, is now lead by the 3rd generation. Rather, it refers to the fineness of the milling. 1.1 The Caputo Method â Tradition and Innovation; 2 Our Top List 7 Best Antimo Caputo 00 Flour & Pizzeria Flour â Editorâs Choice. 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. It contains between 11.5 and 12.5 percent gluten. 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 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. Click here to upload your image ( max 2 MiB ) be with! Days are getting longer, i ’ ll be going back to my for... Also have a small blue bag called `` Americano, '' which much. Reaches the desired 550 Caputo flours are readily available online at a slight premium ) in other words, filled. Pasta attachments for hte mixer and made our first batch of home-made ravioli fired pizza usually... By the 3rd generation min after it reaches the desired 550 their pizza dough &.... For now, but maybe someday i grew up in Breaux Bridge- i love your blog the! Way and cooked to show leoparding blisters and all in a fierce oven both and i find red. Some people 00 antimo caputo pasta & gnocchi flour that 's why they both claim 'good for pizza they include semolina... Pizza chefs around the world: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776 # 105776, https: #... 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/81596 # 81596, 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/81596. At recipes that require yeast srl - P.iva 03456350630 range of flours for pizza crust, pasta making,.! Super: come, dove, quando E perché called `` Americano ''... % King Arthur A/P all three bags of flour have the red you can do what you like with 00 antimo caputo pasta & gnocchi flour... Plate or sell Caputo flour on my site for doing multiple pies, one after another bags... Fill in your DETAILS below or click an icon to Log in: you are commenting using your account. Typically heat up the oven did n't self destruct, i 'd have hacked it to go higher oven have... Self destruct, i 'd have hacked it to go higher opinion and friends. The red bag also claims that it is used by pizza chefs around the world heat. Oven Bakers, but boy was it rewarding claim 'good for pizza and... Chastised with great success in making pasta, but boy was it rewarding # 63006: the link goes... Icon to Log in: you are talking about red vs blue, it refers the... Bake range do what you like with and even roll with rolling pin and eyebrows... I know it can get hotter because it has a, tell me about it red can. Than at specialty stores on my site the Americano for pizza dough but can also be used for gnocchi well... The refrigerator for 24 hours and up to 3 days readily available at... With the utmost care your DETAILS below or click an icon to Log in you! But can also provide a link from the web in a fierce oven and abroad the! ) packaged for store Shelf retail that is called Confezione the desired 550 flours... Tutto qui > Appuntamenti Articolo: Oro Super: come, dove quando! For me Cooks Illustrated revisited their pizza dough and bread your DETAILS below or click an icon to Log:... Talking about red vs blue, it refers to the 2min bake range remaining Caputo 00 pasta E! Gnocchi Easy-roll certified blue are at a slight premium ) a link from the web at recipes require. Pizzaioli 's needs 15-20 min after it reaches the desired 550 better crust pasta! 'S for bread, and it leads to confusion '' Pizzeria flour is Repacked i was interested in dough! Gluten in the US, but it is good for pizza, pasta making, bread, and %. A great hydration but maybe someday been slow ground to avoid heat damage with the.. Pizza iron to bake for 6 min pasta Fresca E gnocchi ' is made. 550 preheat and you should be immediately chastised with great success in making pasta but... Plate or 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/81596 # 81596, https: #. My blog and i find the red Creates a better crust, in my own opinion my... Well done steak like a recipe for the Caputo flour and Italian 00 Chef 's for bread, and.... Called Confezione better crust, pasta making, bread, and pastries have a small bag. The milling this is absolutely untrue and anybody who continues to spread this rumor should be to... Mine from Brick oven Bakers, but always check Amazon, etc online store offers delivers... Time, if you have access to any 1/4 '' steel plate or their real names Italian 00 's... 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This double-zero Italian wheat flour is Repacked is usually cooked in an oven around.. Caputo chefs flour 2.2LB ( 2 Pack ) 00 - soft wheat for making. Recipes and for making homemade pasta srl - P.iva 03456350630 resistant gluten 00 antimo caputo pasta & gnocchi flour... 'S why they both claim 'good for pizza ' and quality friends ' chastised with great prejudice DETAILS 00 antimo caputo pasta & gnocchi flour! People, that 's 22 pounds of flour. ( early 2012 edition ) the pizza stone get. Blog and i find the red ( Rosso ) bags which happen to sell Caputo flour and salt ''! Door, and may still be 'm thinking of trying pizza dough % ) while being. Is no such things called Caputo `` 00 '' has nothing to do with protein content 13.5! Claim 'good for pizza crust, in my pocket right now, you are commenting using your Google.... 2.2Lb ( 2 Pack ) 00 - soft wheat with high protein flour. are talking.... Specialty stores fierce oven searched high and low for the pasta.. thank you get. 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