Antimo Caputo Italian Superfine "00" Farina Flour

[TomN]

Anyone ever tried this flour for pizza? A friend just gave me some. It is suppose to be hard to find and from Italy. See the link.

http://www.amazon.com/Antimo-Caputo-Italian-Superfine-Farina/dp/B0038ZS6PU

[DarqMan]

I ordered 4 bags from that same seller a couple weeks ago.  I've made two batches (about 8 pizzas) all cooked in my brick oven and they have turned out well.  Much better than bread flour or all purpose flour.  I'm still trying to learn how to get my crust to turn into a leopard though 

[fornographer]

Anyone ever tried this flour for pizza? A friend just gave me some. It is suppose to be hard to find and from Italy. See the link.

http://www.amazon.com/Antimo-Caputo-Italian-Superfine-Farina/dp/B0038ZS6PU

The folks at the Neapolitan section of the forum use it all the time.  They used to be hard to find but nowadays are becoming quite common. 

[TomN]

Thank you for the responses. As I searched Amazon, I found this flour as well.

http://www.amazon.com/Caputo-Rinforzato-Gluten-Pizza-Flour/dp/B004R0LEZY/ref=pd_sbs_gro_5


Do you think there is really a difference between the Antimo Caputo Italian Superfine "00" Farina Flour  and the Caputo " Rinforzato " Hi Gluten Tipo "00" Pizza Flour???  Thanks again.

[TomN]

This link looks interesting enough to share. I am guessing that the Antimo Caputo Italian Superfine "00" Farina Flour is made for high heat wood burning ovens?

http://www.google.com/imgres?imgurl=http://www.flonthego.com/wp-content/uploads/2011/03/pizza-napoletana.jpg&imgrefurl=http://www.flonthego.com/2011/gourmet/03-01/la-pizza-napoletana/&h=300&w=450&sz=39&tbnid=SgxbFzqYzBHmkM:&tbnh=85&tbnw=127&prev=/search%3Fq%3DPizza%2BNapoletana%26tbm%3Disch%26tbo%3Du&zoom=1&q=Pizza+Napoletana&hl=en&usg=__4_V9I7M8weD8ies3bZPil1cp8SI=&sa=X&ei=93uyT4ChKOiU2AWKrp3pCA&ved=0CDsQ9QEwBQ

[TXCraig1]

I am guessing that the Antimo Caputo Italian Superfine "00" Farina Flour is made for high heat wood burning ovens?

That is correct. The wheat is not malted.

CL

[The Dough Doctor]

DM;
To get the char on your dough think along the lines of increasing the dough absorption to higher levels, and also probably increasing your baking temperature to something at 600F or higher preferably.
Tom Lehmann/The Dough Doctor

[fornographer]

Thank you for the responses. As I searched Amazon, I found this flour as well.

http://www.amazon.com/Caputo-Rinforzato-Gluten-Pizza-Flour/dp/B004R0LEZY/ref=pd_sbs_gro_5


Do you think there is really a difference between the Antimo Caputo Italian Superfine "00" Farina Flour  and the Caputo " Rinforzato " Hi Gluten Tipo "00" Pizza Flour???  Thanks again.

Please check out the discussion here:  http://brickovenbaker.com/2011/04/faq-whats-the-difference-between-the-caputo-flours/

I haven't tried the Rinforzato well but the regular red bag seems to hold up to long fermentation.  I have been playing with 48hr fermentation with my sourdough culture; I'm close (with just a few tweaks on the starter age, temp, salt, etc.) to making a decent pie out of it.

[TXCraig1]

Please check out the discussion here:  http://brickovenbaker.com/2011/04/faq-whats-the-difference-between-the-caputo-flours/

That's interesting. It directly contradicts what Fred Mortati of Orlando Foods, the U.S. importer of the Caputo flours told Pete:

http://www.pizzamaking.com/forum/index.php/topic,12519.msg120086.html#msg120086
http://www.pizzamaking.com/forum/index.php/topic,7191.msg62064.html#msg62064

[TomN]

I was given the flour by a friend that knows i am making a lot of pizza. i will never get over 475 or 500 degrees in my oven at home, so i am only concerned with flavor and texture. Thus, all my posts in the thread, "Using beer instead of water". i am hoping that the Amazon comments, "the dough is like silk" is true. I will find out soon. LOL

Also, I have learned to give my dough a MIN of 24 hours to cold rise. I like the dough two / three days in the fridge.

[norma427]

Tom,

If you are interested I did try Caputo with other ingredients to help brown the crust on this thread.  http://www.pizzamaking.com/forum/index.php/topic,17128.0.html  I do want to get back to those experiments sometime.

Norma

[DarqMan]

DM;
To get the char on your dough think along the lines of increasing the dough absorption to higher levels, and also probably increasing your baking temperature to something at 600F or higher preferably.
Tom Lehmann/The Dough Doctor

Thanks Tom, I definitely had the heat at least to 600F.  When you say increase absorption to higher levels are you referring to more water or less? Or what specifically are you referring to?