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The problem here is availability….. Its tough to find these flours and when you do….. Tipo 00 flour is more perishable since its unbleached, unbrominated, and can contain as much as Oh well….
I guess that is more than you wanted to know about Pizza flour…but was afraid to ask…. Honestly Joe, this is a lot of information, but I have learned a bunch from it.
I really appreciate you sharing this knowledge with us. Very Cool! Hey Joe, Your article is the bomb! The biggest difference I notice with this last run of the 1kg little red bag is they smell musty!
Never before have I found the Farina to clump or smell that way; any hydration seized it right up. The taste was horrible, the fragrance gone.
It even bogged down during fermentation. I ordered some of the Pizzeria. Perhaps it will behave in the more predictable manner.
After all, I have my reputation to live up to. Any and all suggestions are welcome. Again great article. If you could report back on your experience with the Pizzaria Flour it would be a big help.
Caputo Pizzaria is a W flour which is medium strength…my favorite flour had an average bread making index of W… close to that of the Caputo Rosso Rienforzato.
Current dough I made from chefs farina is so fragile you can barely transfer it to the peel. From what I have read on the net…that was what was in the bag when it had ONLY a picuture of a Pizza on it over a backdrop of the ocean.
Again in Italy…. There are many in Naples who use the Rinforzata still, however, most because it is what their grandfathers used, prior to the pizzeria flour being developed.
Italo mentioned that Caputo puts a slightly weaker flour currently in their little red bags to make it more All Purpose than the Pizzarea Flour.
It makes sense when folks here say there tried and true recipes are behaving differently than they were. Caputo makes the most consistent flour in all of Europe, so I am inclined to believe I have the correct info as taken directly from the distributer.
Thant being said…. It also does well with a 5 hr countertop ferment and will even work for secondary methods Poolish, Natural Levain, Biga.
Its not my favorite for Focaccia, because its too weak. The foccacia has a tighter crumb and softer bite. For Focaccia I like a W flour. Most high hydration dough cannot survive this manuever.
There are many 00 flour in many different strengths….. Saying that I use 00 flour tells me nothing…tell me I use 00 flour that is a W or W, or W does.
It all goes by bread making index. Eric, I respectfully disagree. I used it for years and believe me—that is not the same flour in the little red bag—I dont care what this guy at Orlando Foods says.
The hydration you suggest is pretty much what I settled into for an excellent Napolenta dough 3 years ago. It works very well for Napolenta type pizzas their characteristic light toppings.
It is, in my experience, unsuitable for anything like California or NY style pizzas that get loaded up — not enough structure.
I have no doubt that it changed over the years. There were several on the pizzamaking forums several years ago who had a similar experience — that it changed.
In posts that go back about six years Caputo Pizzeria flour specs were obtained from a distributor and posted.
At that time the alveograph bread making index spec was W Today it is W Fred commented in his post there last April that several years ago they had changed their Pizzeria formulation.
It tears, it sticks to the peel and is very fragile. Conversely I have also done a 5 hr RT ferment with good results.
My all time favorite 00 Flour is a W and it is truely the most all purpous of all. Have no yet made anything else with it. Tipo 00 flour is a nightmare to source if you are a home baker with no means to store a 55Lb Bag.
Either you need to go the mail order route, or you need to stock up when the store has a fresh supply of 1 kg bags of your favorite brand.
It yields two 15 ouncers. But when I used to trust the little red bag with Vesuvius on the package I preferred it to the Pizzeria. Now I want to know how to make a killer sauce?
Can anyone generously give me a decent recipe? I process a can of Cento plum tomatoes with salt, greek oregano, some garlic and a bit of olive oil.
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