Package Dimensions: 7.1 x 6.9 x 4.2 inches It contains between 11.5 and 12.5 percent gluten. In America, strong flours have higher protein. That's why they both claim 'good for pizza'. 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. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. Antimo Caputo 00 "Extra" Flour. There is so much confusion when people don't call the Caputo flours by their real names. $16.49. I was interested in pizza dough for our Big Green Egg. Antimo Caputo Durum Wheat Semolina. Extra fine flour for baking. ... Antimo Caputo srl - P.iva 03456350630. Antimo Caputo Chefs Flour 2.2LB (2 Pack) 00 - Soft Wheat for Pizza Dough & Pasta. Caputo has optimized the blend for Pasta making. Oooh, that's purty. Change ), You are commenting using your Facebook account. Mulino Caputo. Corso San Giovanni a Teduccio, 55 ... Antimo Caputo srl - P.iva 03456350630. 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. The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. The red creates crispier crust while the blue softer chewier so it's your preference. In other words, the higher the W number, the more water the flour can absorb. ( Log Out / For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. *Additive Free. 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. ( Log Out / 67% Caputo red, and 33% King Arthur A/P. 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). $21.93. 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. ( Log Out / 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). 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. While I love to bake, it seems I am a failure at recipes that require yeast! Authentic Antimo Caputo flour. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. *This Antimo Caputo "00" Pizzeria Flour is Repacked. 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. The fact is, the label Tipo "00" has nothing to do with protein content. This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. This double-zero Italian wheat flour is free of additives and can be used for gnocchi as well as pasta. Absolute perfection! Wood fired pizza is usually cooked in an oven around 900°F. 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. 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. Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. I don't have $100 burning a hole in my pocket right now, but maybe someday. Contents. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low 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. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. 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. $17.95. 00 00 Proteine 12,25% 12,25% Shelf life 12 months 12 months ... Antimo Caputo srl - P.iva 03456350630. Caputo 00 Pasta e Gnocchi The name says it all. This is what everybody wants to call them, and it leads to confusion. Size: 5 lb. All Caputo flours are readily available online at a cost lower than at specialty stores. ) 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. They include Italian semolina flour and Italian 00 Chef's flour. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. 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. Recommended for pizza, bread and pasta. As far as Pasta goes, Iâd have to recommend the Caputo Pasta and Gnocchi 00 flour. Caputo has a flour called Pizzeria that comes in 55 lb (25 kilo) bags which happen to be Blue. 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. Buy on Amazon. All of the above flours are 00 flours. The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. I have used both and I find the red creates a better crust, in my own opinion and my friends'. just not enough insulation to protect everything else. It can be a little tricky to find 00 ⦠Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. I usually obtain mine from Brick Oven Bakers, but always check Amazon, etc. Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. Pasta fresca e gnocchi Easy-roll. Details: Authentic Antimo Caputo Flour. Free shipping I’m still tinkering, trying to find my “favorite” dough. 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. Both of these come in Red (Rosso) bags. 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. To some people, that's like serving them a well done steak. 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. What's the difference between the flour in the blue bag vs the red? Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. Some people assume that it is made from a durum semolina wheat, but it is not. Yes, we do. Thanks for pointing it out either way. Antimo Caputo FioreGlut Gluten Free Flour Mix. Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. '00' Flours work beautifully for breads, pasta, and pizza. Product of Italy. That is a hard wheat. 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). It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. There is a new type of Caputo Flour that has been out for a shorter while. 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 Breaux Bridge–what a great lil’ town. 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. 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. 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. Use this flour for pasta and gnocchi. 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 ⦠Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. Scopri tutto qui > Appuntamenti Articolo : Oro Super: come, dove, quando e perché! 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. 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. "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. I think it allows the oven to have a more stable temperature. $18.95. 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. Antimo Caputo 00 Pasta and Gnocchi Flour. 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 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. 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. The traditional Neapolitan flour products can be used to make a variety of food items, including pizza, pasta, and bread. My pizza dough rises in the frig for 2-3 days. What's the difference? 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 "00" Farina Flour Superfine Italian 2.2lb bag. $16.95 Sold out. (max 2 MiB). BTW I grew up in Breaux Bridge- I love your blog! I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. 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. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. Antimo Caputo Type 1 Flour. 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. × ProductId : 77463289. Molino Caputo = "Caputo Mill", the name of the mill. Types of Flour: Antimo Caputo "00" Pizzeria Flour. Pasta fresca e gnocchi Facile da stendere. For now, you'll be ok with either. I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. Molinoâs flour has been slow ground to avoid heat damage. ... 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. A slight premium ) is good for pizza crust, pasta and bread recipes 00 antimo caputo pasta & gnocchi flour for making homemade pasta,... In an oven around 900°F for 2-3 days have higher protein content extraction starches and resistant gluten heat damage oven. Is superior than the pizza stone and salt reaches the desired 550 like them! Avoid heat damage and pastries: the link above goes to my BGE pizza... 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