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I'm sorry if this has been discussed before, but I couldn't find it.
My question is concerning the different names that appear to be describing
the same flours. For example, on the Caputo website there are 5 flours that I
wanted to research through the forums: (these names are from the website)
00 Extra, 00 Pizzeria, 00 Rinforzato, 00 Pizzaiuolo, and 00 Chef's.
All I find on the forum is references to Extra Blue, Blue, and Red (same as Rosso?)
Is the following list correct?:
#1: "00 Pizzaiuolo" is identical to "00 Chef's" (only difference is bag size?)
and is known on the forum as "Red" or "Rosso".
The descriptions on the Caputo website are identical as well.
#2: "00 Extra" is known as "Extra Blue". The light blue bag says:
FARINA di grano tenero Tipo "00". I made pizzas out of this and
they were fantastic.
#3: "00 Pizzeria" is "Blue". The bag is a darker blue w/ PIZZERIA on it.
#4: "00 Rinforzato" is NOT "Red". The bag is a lighter red.
Has anyone compared pizzas made with these five flours?
Should I expect different textures/flavors/workability from them?
I appreciate any help in clearing up my confusion.
Thank you. Bill
My question is concerning the different names that appear to be describing
the same flours. For example, on the Caputo website there are 5 flours that I
wanted to research through the forums: (these names are from the website)
00 Extra, 00 Pizzeria, 00 Rinforzato, 00 Pizzaiuolo, and 00 Chef's.
All I find on the forum is references to Extra Blue, Blue, and Red (same as Rosso?)
Is the following list correct?:
#1: "00 Pizzaiuolo" is identical to "00 Chef's" (only difference is bag size?)
and is known on the forum as "Red" or "Rosso".
The descriptions on the Caputo website are identical as well.
#2: "00 Extra" is known as "Extra Blue". The light blue bag says:
FARINA di grano tenero Tipo "00". I made pizzas out of this and
they were fantastic.
#3: "00 Pizzeria" is "Blue". The bag is a darker blue w/ PIZZERIA on it.
#4: "00 Rinforzato" is NOT "Red". The bag is a lighter red.
Has anyone compared pizzas made with these five flours?
Should I expect different textures/flavors/workability from them?
I appreciate any help in clearing up my confusion.
Thank you. Bill