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