Gearing up to have a go at Neapolitan in style and have found some 00 flours
Caputo - "Chefs" flour in red bag. I read the thread on Caputo's packaging and realize this may be either their "pizza" flour or a higher protein version and a clear answer is prob not out there. If it is not the pizza flour should I still attempt to use it?
Granoro - Good recommendations from the forum but when visiting their website it seems they only make one flour so this must be it! Anyone know if this is the case?
Pastificio Riscossa - The flour I found shows a pic of rolled out pasta dough on the bag and their website identifies it as "type 00". They also show a diff flour labeled "pizza", but the few specs they provide on these two flours are identical:
Energy value: 142,5 Kj; 335 Kcal
Proteins: 12,7 g
Carbohydrates: 66,4 g
Fats: 2,1 g
So might we be dealing with the same flour but just diff packaging? Anyone ever used or heard of this flour? This is the least expensive and easiest to obtain of the 3.
Thanks for any input anyone can provide!