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00 Flour question for Pizza
Posted on 12/10/20 at 11:10 am
Posted on 12/10/20 at 11:10 am
What is the difference in Antimo Caputo "00" in the red and white bags vs blue and white? I've always used the red and white bags for making pizzas in our home oven. Will I need to make a change for when I start making them in a brick oven in which temps on the floor will be 700+?
2
Posted on 12/10/20 at 12:37 pm to lsucm10
Looking at Amazon is confusing. There seem to be two red & white, that look similar, but have a slightly different description. There is a red & white Chef's blend that is best for home oven users, less the 500F. There's another red & white Chef's Flour that has ~13% protein, best between 500-600F. Blue is lower protein and blend with another variety of wheat for more dough strength and is best for over 700F.
Posted on 12/10/20 at 1:41 pm to r3lay3r
Looks like I'll need to order the blue bags once the oven is done. I'm guessing the other types wont cook properly or will burn at the higher temp ranges. I have much more to learn on this subject. Thanks for the answer.
Posted on 12/10/20 at 2:29 pm to lsucm10
Head over to Restaurant Depot off O'neil lane and pick up a 25lb bag of All Trumps flour for under 10 bucks.
See how you like it. I keep mine in a food grade 5 gallon bucket with a screw top. A 25lb bag fits in the bucket perfectly.
See how you like it. I keep mine in a food grade 5 gallon bucket with a screw top. A 25lb bag fits in the bucket perfectly.
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