After reading much information regarding Caputo 00 flour, I have tracked down a "reasonably priced" resource for a 55lb bag. The last 55lb bag of flour we purchased lasted about 10 months. We just bagged an froze it in large bags.
My question is whether or not this flour is going to make a discernable difference in the flavor, texture and quality of our pizza dough. I am constantly changing my formula attempting to get that crispy bottom on our pizzas and I have to admit that I haven't found it yet. Can anyone tell me if they think it's worth the cost? I can obtain it for about $68 delivered to my home. I haven't found anywhere to buy it within driving distance of my house!
I usually work with a 65% hydration formula with water, salt and yeast and a little olive oil to coat. I have also experimented with fresh ground flour addition to that basic formula. I weigh my ingredients and generally bake at around 700 to 800 degrees in our wood oven. The results are good but like everyone else.....I want great
I appreciate any comments from anyone who has experience with Caputo flour! I know I could always try to get a small bag from amazon or somewhere but if I get some good feedback from those in the know, I will just bite the bullet and get the 55lb bag.
Thanks in advance!