Author Topic: Tutta Bella (Seattle) Neapolitan Pizza  (Read 3134 times)

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Online Pete-zza

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Tutta Bella (Seattle) Neapolitan Pizza
« on: November 01, 2007, 02:24:43 PM »
A new article (Oct.2007) on the Tutta Bella pizzeria in Seattle was posted recently at the Pizza Today website at http://pizzatoday.com/features_articles.shtml?article=ODA3OXN1cGVyODA3NnNlY3JldDgwODM=.

What was interesting is the low protein content of the 00 flour used--8.9%. No particular brand of 00 flour was mentioned.

Peter


Online Pete-zza

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Re: Tutta Bella (Seattle) Neapolitan Pizza
« Reply #1 on: November 01, 2007, 02:33:53 PM »
I did some Googling and saw material that suggests that Tutta Bella is using Caputo 00 flour. One of the search hits says that Pizza Police (the same Pizza Police of this forum?) saw bags of the Caputo flour when he visited the restaurant. If I had to venture a guess, I would say that it is the Caputo Extra Blu. The protein percent I have seen for that flour is 9.5% but it is possible that that number is for wet gluten. It would be lower for dry gluten.

Peter

Offline pizzoid

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Re: Tutta Bella (Seattle) Neapolitan Pizza
« Reply #2 on: November 01, 2007, 03:17:34 PM »
http://www.tuttabella.com/story/
shows pictures of the caputo bags and their tomato cans......

- Al

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Re: Tutta Bella (Seattle) Neapolitan Pizza
« Reply #3 on: November 01, 2007, 03:50:46 PM »
Al,

Thank you very much.

I am pretty certain that the small bags of Caputo 00 flour shown next to the cans of San Marzanos are Extra Blu since Caputo does not sell the Caputo 00 Pizzeria flour in small (1 kg.) bags, at least not in the U.S. at the moment to the best of my knowledge. I believe the large bags shown in the photo to the right on the webpage you referenced are the large bags of the Caputo Extra Blu. You can just see a bit of the light-colored side of the large bag at the Molino Caputo website at http://www.molinocaputo.it/eng/extrablu.htm. The 25 kg bags of the Extra Blu are sold in the U.S. (see, for example, http://www.chefswarehouse.com/Catalog/DisplayDetail.aspx?prd_id=GF297A&Img=2)

Peter
« Last Edit: November 01, 2007, 10:47:27 PM by Pete-zza »

Offline PizzaPolice

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Re: Tutta Bella (Seattle) Neapolitan Pizza
« Reply #4 on: November 01, 2007, 09:13:00 PM »
Pete:
Here is an additional shot from my visit.  The flour is PIZZERIA.  The same 55 lb. bag I have in my kitchen.

PP

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Re: Tutta Bella (Seattle) Neapolitan Pizza
« Reply #5 on: November 01, 2007, 10:38:09 PM »
PizzaPolice,

Thanks for posting the photos.

You are right. Those bags are the Caputo 00 Pizzeria flour. It looks like the Tutta Bella website needs updating, or else the article was in error about the protein content. The Caputo spec for the Pizzeria flour gives 11.5-12.5% as the protein content.

Peter

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Re: Tutta Bella (Seattle) Neapolitan Pizza
« Reply #6 on: November 09, 2007, 09:25:48 AM »
What brand tomatoes are those?

---Guy
Man does not live by bread alone.  There's also tomato, cheese and pepperoni.

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Re: Tutta Bella (Seattle) Neapolitan Pizza
« Reply #7 on: November 09, 2007, 10:41:43 AM »
Solania DOP.