In a way, this post is about the performance of Caputo vs. San Felice pizzeria flour. But even more, it is about how my pizza has improved significantly over the past few months.
Thanks to pftaylor, I was able to get my hands on the San Felice flour several months ago. After a few tests, it was clear to me that is was superior to the Caputo I had been using for Neapolitan pies, in spite of several expert opinions to the contrary. I liked it and that was all that mattered to me. Since then, I have gone through 30 kilos of San Felice which works out to about 175 pies.Interesting note: although I didn't consume all those pies myself, my weight has remained contant and my blood pressure has gone from normal to low. Perhaps I should write a pizza diet book and go on Oprah!
Although the formula for my dough varied little during the creation of all these pies, the quality improved steadily which I attribute to a change in my attitude. Very simply, all this practice helped me to relax; I was able to focus on the nuances of process, things I was in too much a hurry to notice before. It really is amazing how much a difference it makes if you can maintain your calm in front of a 950F oven. I'm a scientist/engineer by training and career, so it is strange for me say this, but making a Zen-like connection to your dough really works. Aauuuummmm.
At any rate, I was ready to tear open another bag of San Felice when it occurred to me to use some leftover Caputo just to see how it would come out. The resulting pie was clearly better than the San Felice pies. I am forced to conclude that Caputo is a better flour - I just lacked the skill level to bring out its best. I still have a long way to go, but I like the path I'm on.