I want to jump in here in an attempt to clear things up a bit, even though this is a confusing conversation for a few reasons. When Caputo first launched the 1kg pack it was in fact the same flour used as the 00 Pizzeria blue bag. Over time and with a bit of market feedback there have been some changes, as only you dedicated pizzaiuoli have noted quite honestly, so compliments on the great depths to which you all go to develop the perfect crust. At some point, however, certain specific characteristics of the 00 pizzeria were limiting the success which the average home chef was finding with our flour (among other things it requires "softer" hands than domestic flours with which people were accustomed to using). For this and some other reasons we modified the formula in the 1kg bag to be more user friendly and yet deliver that same wonderful caputo flavor in breads, pizza and pasta (the basics for which people read cookbooks use 00 flours at home).
We did not consider the impact this could have on the true pizza fanatic at home, and for that I apologize, for we may have forced you into buying 25 kg of pizzeria flour at a time. Or you can call Penn Mac in Pittsburgh who sells 5# repacked bags of the 00 pizzeria and ships all around the country.
Keep the flame going because thanks to you all, this forum has become the leading source of GOOD information on the market and more than you all realize, is a resource for many people developing Neapolitan pizza concepts in the commercial world.
hope this answers some questions.
Orlando Food Sales