I have been using only Caputo 00 for several years at home and for my mobile WFO catering business. I bought a bag of Supremo Italiano brand 00 flour at RD and have been using it for about a week. It seems to be pretty good and customers have told me they think my pizza tastes the same.
Because dough is different every day by nature, it is hard to determine real differences in a short period of time. I am wondering if anyone has done any side by side comparison, tastes testing, etc. using the Superemo Italiano flour. I don't mind paying 5 bucks more per bag for Caputo it's the drive to Boston to buy it that is getting expensive.