1. What EXACT caputo 00" flour do you recommend and why ( a link/pic would be nice )
Caputo Pizzeria which can be purchased in a 25kg blue bag that says “PIZZERIA” or in a 1kg red bag that says “The Chef’s Flour”http://www.molinocaputo.it//index.php?module=ecommerce&modulePage=dettaglio&id=5http://www.molinocaputo.it//index.php?module=ecommerce&modulePage=dettaglio&id=19
2. What is the difference between Red and Blue Caputo 00"
Only thing I have heard or found just as " La Sera" has said is that the red needs to be mixed.
In this case, “red” refers to Caputo ‘00’ Rinforzato. We shouldn’t refer to Caputo as red or blue, we should call it Pizzeria or Rinforzato (or whatever other variety we are talking about). Rinforzato: http://www.molinocaputo.it//index.php?module=ecommerce&modulePage=dettaglio&id=11
Flour is a lot more complicated than simply the protein% and the milling (such as ‘00’). There are a whole host of rheological properties – most of which are well beyond the scope of discussion here.
To understand the difference between Pizzeria and Rinforzato, realize that all protein in flour is not the same. When it comes to protein, there is quantity and quality. “Higher quality” proteins are stronger. Two flours with the same protein quantity (%) may perform very differently. A flour’s “W” is a measurement of how strong it is – the breaking strength of the dough in a controlled experiment. You can read more about it here: http://publications.hgca.com/publications/documents/exports/BCE_Chopin_Alveograph_Guide.pdf
Rinforzato is English means reinforced. As the name implies, it is a stronger flour meaning it has a higher “W.” Rinforzato is sometimes blended with another flour such as Pizzeria. This would be done to increase the strength of the flour to something stronger than Pizzeria but not as strong as Rinforzato, but it is not necessary per se. For very long fermentations (likely cold) you might want to use straight Rinforzato.
Also "tlcraig" stated that the red "chefs flour" is the same as the blue pizzeria flour. Why sell different kinds if the same. besides the price?
It’s just marketing – the 1kg red “Chef’s” bag is a retail product whereas the 25kg blue Pizzeria bag is a foodservice product.
3. Rinforzato which has a higher W, what does that mean exactly? why choose this one ( newbie, not hip to the lingo yet )
4. If it is the red choice ( Rinforzato or chefs flour ) does it need to be mixed and if so with what
I’d be very surprised if straight Caputo Pizzeria would not meet all your needs.