I'm surprised that Mazzaro's ever carried the Caputo 00 flour to begin with. Are you sure it is the Caputo brand? If their flour came from Chicago, I suspect it is a distributor of the flour in the mid-west. One importer/distributor of 00 flour (Pellegrino brand) that I am aware of in the Chicago area is Isola, at http://www.isolaimports.com/cat.asp?c=138
In the NY area, one of the importers/distributors of the Caputo flours is Orlando Food Sales, in NJ (at http://www.orlandofoods.com
). Some time ago, I spoke to a fellow there by the name of Fred Mortati (1-201-368-9197). One of his good customers is Naples 45 in NYC that uses both the Caputo 0 and 00 flours. My contact there, the chief pizza maker, gave me samples of both flours when I was last in NYC to try out in my home setting. He said that he was having problems getting enough of the flour himself. You might want to call Fred Mortati and ask him if there is someone in your area that carries the Caputo flours. He might also be able to give you the name of some pizza operators in your area that use the Caputo 00 flour, and from whom you may be able to buy several pounds. When I last spoke with him, he mentioned a pizza operator in the Pittsburgh area that he thought was one of the best in the country, so he may have a name of another happy client in the Tampa Bay area.
At the retail level, one place that sells the Caputo 00 flour is chefswarehouse, at http://www.chefswarehouse.com
(look under Baking and Flours). Unfortunately, it comes only in a 25 kilo size, at a cost of $49.50, plus $26.50 shipping, for a total of $72.40. A couple of days ago I went to their website and bought a 10-pack case (ten 2.2-lb. bags) of the Bel Aria 00 flour, my favorite 00 flour so far (I haven't yet tried the Caputo flours from my friend at Naples 45), for just under $25, including shipping. I just couldn't handle 25 kilos.
A fellow forum member, ilpizzaiolo, has indicated in the past (see Reply #19, at http://forum.pizzamaking.com/index.php?topic=486.msg5557#msg5557
) that he gets the Caputo 00 flour from PennMac (at http://www.pennmac.com
, 1-800-223-5928 or 412-471-8330). I have the PennMac catalog and the Caputo 00 flour is not listed, but if you call PennMac and ask for Rose, she will be able to give you the scoop.
There is also a distributor in Springfield, VA by the name of International Gourmet Foods (703-569-4520, no website) that sells the Caputo 00 flour but you will not be able to buy direct. When I called to inquire I was told that I could get it if I worked through someone in the business. Again, I believe the size of the bag is 25 kilos.
You might find the Caputo italian website of interest. It is at http://www.molinocaputo.it/#
. You will note that there is an icon @Contact at the site by which to send emails. If there is someone in your family who is conversant in Italian you might be able to pose a few questions to them to identify Caputo distributors in your area if you can't locate one otherwise. They might even be able to give you a good recipe for using their 00 flours to make pizza.
I wish you luck.