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I have finished my oven a few months ago and have been cooking with the Caputo Red and love it. It definitely has a slightly different flavor than other flours that I have used in the past. I have found that I really love mixing the Caputo Red with another flour that I love Hudson Cream flour.
Stafford County Flour Mills
I found out about it in Savior magazine and have been using it for almost 10 years. Very great flavor and texture. It handles the heat quite good, a little more difficult to handle compared to the red caputo. My absolute favorite recipe is to mix the red caputo and the unbleached hudson cream at a 50:50 ratio [250 grams each]. I have also used King Arthur pizza flour and regular flour which I would categorize as above average but not nearly as good as the red caputo or hudson cream. I like the blend even better than the red alone to be honest.
Please let me know if anyone else tries this recipe and what y'all think.
Stafford County Flour Mills
I found out about it in Savior magazine and have been using it for almost 10 years. Very great flavor and texture. It handles the heat quite good, a little more difficult to handle compared to the red caputo. My absolute favorite recipe is to mix the red caputo and the unbleached hudson cream at a 50:50 ratio [250 grams each]. I have also used King Arthur pizza flour and regular flour which I would categorize as above average but not nearly as good as the red caputo or hudson cream. I like the blend even better than the red alone to be honest.
Please let me know if anyone else tries this recipe and what y'all think.