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Is there a big difference between Caputo "00" Blue and Caputo "00" Pizzeria flours???
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Re: "00" Flour
Not a lot. The pizzaria flour has a slightly higher protein content. They are both heat tolerant for wood fired oven use. They both make a smooth and extensible skin.
As an experiment I made a pizza skin from AP flour with a little whole wheat. The texture was quite different, but the big change was that the spots with char just had a burnt taste instead of that dark intense flavor you get with the Caputo flours. -
Re: "00" Flour
Dmun,
Thanks for the info. Unfortunately the only oven I have is a conventional one which only goes to 550 degrees. I use a pizza stone on the very bottom floor.
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