New 00 in town

[Pete-zza]

Has anybody heard of or used the King Arthur Flour Company's Italian-Style Flour? It has virtually the same properties of Caputo- and pretty much all other brands of Italian 00 Type flour sold online. It has a protein level of only 8.5%, making it an ideal flour for making a vera pizza napoletana.

FirePie,

I would stay away from the King Arthur Italian 00 flour. I have reported on that flour on several occasions, with an example being Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,2172.msg20653.html#msg20653.

Peter

[jjerrier2450]

OK - how about Spadoni?

Has anyone ever checked it out or seen it used in Italy?  www.molinospadoni.it

[Pete-zza]

OK - how about Spadoni?

Has anyone ever checked it out or seen it used in Italy?  www.molinospadoni.it

Jay,

You might check out this thread: http://www.pizzamaking.com/forum/index.php/topic,1557.msg14196.html#msg14196. Most of the discussion there centered on a short fermentation regimen for one of the members. In your case, the fermentation time will be based on whether you use an ambient temperature fermentation or a cold fermentation, or possibly a combination of both. The Caputo Pizzeria flour has a W of 240-260 (see Reply 17 at http://www.pizzamaking.com/forum/index.php/topic,2951.msg25328.html#msg25328). You might check to see which of the Spadoni professional flours is closest to the Caputo Pizzeria 00 flour.

Peter