*Additive Free. My pizza dough rises in the frig for 2-3 days. I've used it with great success in making pasta, but I'm thinking of trying pizza dough. In the mean time, if you have access to any 1/4" steel plate or. All of the above flours are 00 flours. $17.95. In simple terms, the Red is more for making quick thin crust pizza (romano style) run at 720°F whereas the blue is better for thicker rimmed (Neapolitan style) run at 900°F. 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 “batter” forms. The Americano for pizza, and the Chef's for bread and pastry (including pasta). The pizza iron definitely is superior than the pizza stone. 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. Molino’s flour has been slow ground to avoid heat damage. Specifically designated for artisanal American Pizza. Pasta fresca e gnocchi Easy-roll. Contents. You can also provide a link from the web. You can still make Romano style with the Blue, but if you did everything right for Neapolitan style and used the Red type you'd get a harder rim. Antimo Caputo 00 'pasta Fresca E gnocchi' Is a measured flour with first extraction starches and resistant gluten. I have to clean out my freezer to store the flour.) Dettaglio prodotto. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. Rather, it refers to the fineness of the milling. Antimo Caputo Chefs Flour 2.2LB (2 Pack) 00 - Soft Wheat for Pizza Dough & Pasta. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. Quite often we get asked if we have “00" (double O, “doppio zero”) flour. $16.95 Sold out. Flour science is almost like airports ... with all the arrival and departure times =D. just not enough insulation to protect everything else. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. )  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. 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. I’m still tinkering, trying to find my “favorite” dough. Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf It’s great for doing multiple pies, one after another. Antimo Caputo "00" Farina Flour Superfine Italian 2.2lb bag. "for the demanding technical pizzaioli", "recognized by the leading Neapolitan pizza certification associations", "ideal for classic Neapolitan Pizza in wood fired, gas or electric ovens", "produces a very soft and flavorful crust with optimal hydration", "high-quality protein and gluten result in a consistent long-rise dough. This flour is made by the Caputo Family in Naples, Italy. For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. And I extracted some buzzwords from the page, in case the links go dead at some point =) Anyways, they both seem to be good for long-rise dough =), https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/53890#53890. Change ), The Louisiana Omnivore’s 100 (early 2012 edition). BTW I grew up in Breaux Bridge- I love your blog! I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of assume that's it. Antimo Caputo Nuvola Super Tipo 0 Flour. Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. There is so much confusion when people don't call the Caputo flours by their real names. Much better results that way. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. Turn your broiler on in addition to that 550 preheat and you should be able to get down to the 2min bake range. ( Log Out /  Mulino Caputo. Product of Italy. ( Log Out /  Dissolve the yeast in warm water with the sugar. $18.95. 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. 1 Antimo Caputo Flour. 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. I don't recall seeing a Chef's spec sheet when I originally posted it, but maybe I missed it or it was recently added. What's the difference? Antimo Caputo 00 Pasta and Gnocchi Flour. A long, cold ferment is perfect for low-yeasted pizza dough. Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. 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. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. Antimo Caputo … I know it can get hotter because it has a, tell me about it. This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. You can use it for pizza crust, pasta making, bread, and pastries. I use 550 oven and pizza iron to bake for 6 min. 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. 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. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. 2.1 1# Antimo Caputo Chefs Flour – Italian Double Zero 00 – Soft Wheat for Pizza Dough & Bread & Pasta – Amazon’s Choice; 2.2 2# Antimo Caputo 00 Americana Pizza Flour Molino Caputo – Amazon’s Choice 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. ... Antimo Caputo srl - P.iva 03456350630. Caputo 00 "Chef's" Flour Very high protein content with 13.5%. This double-zero Italian wheat flour is free of additives and can be used for gnocchi as well as pasta. Elastic flour with high protein content. Molino Caputo chooses only high quality wheat selected in … This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. "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'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. Pasta fresca e gnocchi Facile da stendere. ... 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. '00' Flours work beautifully for breads, pasta, and pizza. Caputo has a flour called Pizzeria that comes in 55 lb (25 kilo) bags which happen to be Blue. 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. Share what works for by adding a comment below. Buy on Amazon. This is what everybody wants to call them, and it leads to confusion. All three bags of flour have the exact same protein content: 12.5%. I was interested in pizza dough for our Big Green Egg. I’m sure that the newbies would love to hear from some more experienced bakers about what works for them and how they blend their own. ( Log Out /  They make a wide range of flours for pizza, pasta and bread. Caputo, milled in Naples, is famed as a pizza and pasta … I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. Change ), You are commenting using your Twitter account. (max 2 MiB). The fact is, the label Tipo "00" has nothing to do with protein content. $21.93. Chef's 00 Flour is a very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta, and cakes. $15.95. Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. 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. 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). 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). 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 fact is, the label Tipo "00" has nothing to do with protein content. For now, you'll be ok with either. ProductId : 77463289. for occasional good deals. But I did slip a batch of fettucini  into boiling water, and less than 5 minutes later, I sat down to enjoy my hand- (and partly machine-) made noodles with nothing more than butter, parmesan, and cracked pepper. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. 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. 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…. Molino Caputo 00 Pasta and Gnocchi Flour. What's the difference between the flour in the blue bag vs the red? Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. It has a 11.5% protein content. Corso San Giovanni a Teduccio, 55 80146 Naples, Italy Tel: +39 081 752.05.66 Fax: +39 081 559.07.81. info@molinocaputo.it Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. Some people assume that it is made from a durum semolina wheat, but it is not. Corso San Giovanni a Teduccio, 55 ... Antimo Caputo srl - P.iva 03456350630. As far as Pasta goes, I’d have to recommend the Caputo Pasta and Gnocchi 00 flour. And unless you noticed a price bump, you have the Red (the STG certified Blue are at a slight premium). It is called for in most pizza dough and bread recipes and for making homemade pasta. Details: Authentic Antimo Caputo Flour. Lucky for me Cooks Illustrated revisited their pizza dough recipe this year. That's why they both claim 'good for pizza'. The Antimo Caputo blue flour is the most popular product in the range, ... Blue Antimo Caputo 00 pizzeria flour is designed to be used with a wood-fired oven, whereas red 00 flour is made for use in a regular kitchen oven. FREE Returns. Extra fine flour for baking. Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. The product is ideal for baking pizza dough but can also be used to make various types of bread and pasta. There is a new type of Caputo Flour that has been out for a shorter while. Antimo Caputo hefs Flour 2.2 Pound (Pack of 2) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta Brand: Antimo Caputo 4.8 out of 5 stars 1,409 ratings 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 … 25 Kg MORE DETAILS ... '00' Americana High Protein Flour. Size: 5 lb. 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. I usually obtain mine from Brick Oven Bakers, but always check Amazon, etc. They include Italian semolina flour and Italian 00 Chef's flour. Antimo Caputo FioreGlut Gluten Free Flour Mix. FARINE CAPUTO Dove trovarle? In practice, the egg refused to combine with the flour.  My fork (or fingers) simply chased the egg around in circles.  Pasty gobs of flour stuck to the board, forming sodden lumps that refused to break up.  Finally, after interminable minutes of slippery fiddling, I had a rock-hard, uneven lump of dough, way too hard to knead by my hands. You can use it for pizza crust, pasta making, bread, and pastries. $16.49. Absolute perfection! Change ), You are commenting using your Google account. ( Log Out /  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. 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 Product of Italy. In America, strong flours have higher protein. While I love to bake, it seems I am a failure at recipes that require yeast! 00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isn’t inexpensive. ... ("Data protection code"). FREE Delivery Across France. Antimo Caputo Type 1 Flour. 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.  (Yes, that’s 22 pounds of flour.  I have to clean out my freezer to store the flour. The traditional Neapolitan flour products can be used to make a variety of food items, including pizza, pasta, and bread. It contains between 11.5 and 12.5 percent gluten. Oooh, that's purty. Antimo Caputo Italian Superfine "00" Farina Flour is an extra fine flour that is perfect for making bread, pasta, and pizza. Use this flour for pasta and gnocchi. Extracted from their page: Change ), You are commenting using your Facebook account. 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. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. In other words, the higher the W number, the more water the flour can absorb. Free shipping Repacked Bag. Screw the recipes.  Sometimes technology is an improvement over needless, frustrating hand labor, regardless of the purist tendencies of Hazan and Keller.  I plopped the dough into my stand mixer, connected the dough hook, and allowed the mixer to knead my eggy mess into a smooth, cohesive mass:  all in less than 5 minutes.  After a short rest, the dough went through the pasta rollers easily.  No–that’s not true.  On the first try, it stuck to the rollers, so I turned to the internet for support and learned to flour the pasta sheets as I rolled.  THEN it went through the rollers like a charm. 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. × Scopri tutto qui > Appuntamenti Articolo : Oro Super: come, dove, quando e perché! Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. Authentic Antimo Caputo flour. Antico Molino Caputo, an authentic Italian family company, since 1924, is now lead by the 3rd generation. Click here to upload your image Ideal for long fermentation and neapolitan classic pizza. Antimo Caputo 00 "Extra" Flour. (Yes, that's 22 pounds of flour. It can be a little tricky to find 00 … It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. We just got the pasta attachments for hte mixer and made our first batch of home-made ravioli. Wood fired pizza is usually cooked in an oven around 900°F. Caputo Semola di Grano Duro Rimacinata A durum semolina flour instead of a 00, but it is re-ground and finer than most other semolinas. *This Antimo Caputo "00" Pizzeria Flour is Repacked. Then they have a flour called Rinforzato which comes in 55 lb bags, and another called Chef's, which comes in 2.2 lb bags packaged for retail. 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. $16.95. Full Disclosure: The link above goes to my blog and I happen to sell Caputo flour on my site. Yes, we do. Both of these come in Red (Rosso) bags. 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. 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. Caputo 00 Pasta e Gnocchi The name says it all. Caputo has optimized the blend for Pasta making. I think it allows the oven to have a more stable temperature. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. Thanks for pointing it out either way. All Caputo flours are readily available online at a cost lower than at specialty stores. Publisher: Antimo Caputo. In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. There is no such things called Caputo "Rosso" or "Blue". Recommended for pizza, bread and pasta. 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. Now that the days are getting longer, I’ll be going back to my BGE for pizza making, too. '00' flours work beautifully for breads, pasta, and pizza. Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. I have used both and I find the red creates a better crust, in my own opinion and my friends'. Yes, the filled shapes were a bit tricky. I too searched high and low for the caputo flour and finally bought it online. 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). Breaux Bridge–what a great lil’ town. They choose soft wheat with high protein levels to create their blends. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. I would like a recipe for the pasta..thank you. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). It's called Pizza a Metro. Elastic gluten and soft starch help doughs to get a great hydration. Farina elastica ad alto valore proteico. Molino Caputo = "Caputo Mill", the name of the mill. That is a hard wheat. Caputo Rosso (red) might have a slightly higher gluten content (~12-13%) than Blu (blue) (~10-12%) and higher stability. The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams. This flour is made by the Caputo Family in Naples, Italy. 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. To some people, that's like serving them a well done steak. 00 00 Proteine 12,25% 12,25% Shelf life 12 months 12 months ... Antimo Caputo srl - P.iva 03456350630. The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. I find this page quite informative: They also have a small blue bag that is 2.2 lbs (1 kilo) packaged for store shelf retail that is called Confezione. 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. Types of Flour: Antimo Caputo "00" Pizzeria Flour. 1.1 The Caputo Method – Tradition and Innovation; 2 Our Top List 7 Best Antimo Caputo 00 Flour & Pizzeria Flour – Editor’s Choice. Extra fine flour for baking. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy, 2021 Stack Exchange, Inc. user contributions under cc by-sa, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/41612#41612, If I remember correctly from that flyer I had ... it said that the red one - being more stable - can withstand longer rising times where the blue one can be used with shorter rising times (30-90 mins) ... but they don't say anything about that on the Caputo web page, so I just removed it from the answer. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. or 20 lb. But it’s worth its weight in gold—or fresh homemade pasta. http://www.wheatflourbook.org/p.aspx?tabid=33 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. 67% Caputo red, and 33% King Arthur A/P. It's available with several different levels of protein intended for different baking projects, just like American flours (which we'll get to in a moment). The Italian Words on the Bag. A very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta… It comes in 55 lb bags. I don't have $100 burning a hole in my pocket right now, but maybe someday. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. Package Dimensions: 7.1 x 6.9 x 4.2 inches 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. It proofs in the refrigerator for 24 hours and up to 3 days. Antimo Caputo Durum Wheat Semolina. I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. Pasta fresca e gnocchi Easy-roll. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account.