A few weeks ago I was at a really cool Italian grocery and pasta shop and bought some Alimonti 00 flour.
This was my first 00 Italian flour. I used the Peter Reinhart "Neo-Neapolitan" recipe at http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/92-classic-pizza-dough-neo-neapolitan-style.html
with 2% oil.
This was my first attempt at a neapolitan dough and I was really really pleased with the results.
Well, I ran out of the Alimonti so I went back to the grocery. Previously they also had the Antimo Caputo 00 Chef's Flour (red) in addition to the Alimonti, but this time they had a different-looking package of "Caputo" flour - pictures below.
I had gone out of my way to get to the store, so I just bought it despite my confusion over the "Caputo" label. The lady said "it's the same stuff, just a different distributor" or something.
I did a quick internet search and discovered that this is NOT Antimo Caputo flour. Pete-zza has a mention of it here from waaay back in 2006:http://www.pizzamaking.com/forum/index.php/topic,3472.msg29431.html#msg29431
Other than this, I don't see any mention on this site, so thought I would start a thread to see if anyone has used it and/or has any more information about it.
I mixed up an 18.25 ounce ball using it today, again with the above Reinhart recipe with 2% oil. I didn't really notice any difference versus the Alimonti. It's possible
that it absorbed a little more, and maybe
the dough seemed stronger.
The big test will be the finished product. I'll let you know how it turns out but in the meantime, wondering if anyone has any more info or experience with this "Caputo" flour.