I just happened to stumble on this thread. Perhaps I can throw in my 2 cents.
Thanks to the person that put a link to our webstore.
We DO in fact take the Caputo Pizzeria Flour , available in only 25kg bags, and sell it either in the 25 kg sack or we repackage it into 5lb bags for the home chef.
I had an email exchange about a year ago with Caputo and they told me that the 1kg "retail" bags were NOT the same flour. Similar but not the same.
When I went to Tony Gemigniani's school he strongly recommended the Pizzeria (dark blue bag) flour and told me to use that for the best results, this is when I went on my "mission" and emailed Caputo directly.
So, that being said, we have the 1kg retail bags, and the Pizzeria flour in various sizes on our website. If anyone would like, I will provide a link just let me know.
Fred Bernardo , www.fredsmusicandbbq.com
PS. Tony G. also told me that I "should" use 50/50 Caputo Pizzeria and All Trumps ... I am using that mix from time to time and have good results with that and yes, we do repack All Trumps into 5 lb bags for resale as well as all the King Arthur commercial flours.