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Author Topic: Anthony Mangieri's flour?  (Read 1334 times)

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Offline garyd

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Anthony Mangieri's flour?
« on: March 11, 2009, 06:13:50 AM »
Does anyone know what kind of flour Anthony Mangieri uses at Una Pizza Napolatanno?
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Offline Mo

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Re: Anthony Mangieri's flour?
« Reply #1 on: March 11, 2009, 08:03:12 AM »
Is that a restaurant? Where is it?
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Offline David

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Re: Anthony Mangieri's flour?
« Reply #2 on: March 11, 2009, 10:31:57 AM »
Caputo.
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Offline Mo

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Re: Anthony Mangieri's flour?
« Reply #3 on: March 11, 2009, 11:16:14 AM »
Quote from: Mo on March 11, 2009, 08:03:12 AM
Is that a restaurant? Where is it?

Nevermind, figured it out. The interweb is an amazing thing.
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Offline garyd

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Re: Anthony Mangieri's flour?
« Reply #4 on: March 11, 2009, 08:15:01 PM »
Quote from: David on March 11, 2009, 10:31:57 AM
Caputo.

So he does use Caputo? I read an interview with him where he said that he uses a "natural" flour that is not bleached or bromated and has no additives. That it is just the wheat berries ground between 2 stones. Does that describe Caputo?
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Offline scott r

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Re: Anthony Mangieri's flour?
« Reply #5 on: March 11, 2009, 11:37:06 PM »
Yes, that is caputo flour he is talking about, and specifically he uses caputo pizzeria flour. 
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