I have recently been researching and studying the specifications for the Caputo 00 Pizzeria flour and the San Felice pizza flour that pft has been testing. I have also been trying to get the corresponding specifications for the King Arthur Sir Lancelot flour, only because scott r has been combining that flour with the Caputo 00 Pizzeria flour.
As best I can determine, both the Caputo 00 Pizzeria flour and the San Felice (SF) flour meet the requirements of the 2004 Declaration of the VPN. The W value of the Caputo Pizzeria flour appear to be 240-260, and 200-300 for the SF flour. The absorption (assorbimento) number for the Caputo Pizzeria flour is 55-57%, whereas for the SF it is 55-62%. I could not find the ash (ceneri) content for the Caputo 00 Pizzeria flour but for the SF flour it is 0.55% SS. I assume that the ceneri for the Caputo 00 Pizzeria flour is around 0.50-0.55%. Do you know if that is a correct assumption? The protein contents of the two flours seem similar, but I don't have any number for the gluten (wet or dry) for the SF flour.
I know that numbers don't tell all of the story, but is there any way to assess the above differences between the two flours, as well as any other differences that you feel are important to keep in mind, in terms of what one might expect in using the two flours to make pizza doughs, including those that meet the requirements of the 2004 VPN Declaration? I have most of the numbers for W, Umidata, Assorbimento, Stabilita, F/N, Protein, Caduta (E10/E20), p/l, Sviluppo, Elasticita, and I Valorimeter. I don't know which of these are the most critical.
Also, do you know if Italy uses the "wet" or "dry" standard for the ash (ceneri) and protein content?