O0 or 0?

[Pizzailolz]

There isn't anything about Chef that makes it any more suited for home oven temps than Pizzeria.

I don't know, that's what it says on the Caputo site. I'm guessing malt/no malt? No clue. But there must be a reason they sell Chef's as a lower temp flour. Or it's all the same **** in different color bags. 

Edit: Correction. It was Atimo Caputo I got that from. https://www.amazon.com/dp/B07144K4T6/?tag=pmak-20

"We recommend that Chef's Flour be used for those who want to bake in their traditional home oven. This flour is great for home ovens up to 500 degrees Fahrenheit! If you are looking for a flour that works well in higher temperature ovens, we suggest you try our Caputo "00" Pizzeria Flour Blue"

[Yuvalvv]

I don't know, that's what it says on the Caputo site. I'm guessing malt/no malt? No clue. But there must be a reason they sell Chef's as a lower temp flour. Or it's all the same **** in different color bags. 

Where did you see this? I can't find anything on their website? Both pizzeria & chef have a Falling Number of 340-360 and in regards of enzymatic activity will perform/brown the same when baked in low temperatures; The Nuvola line is their only malted flour (except for Americana), with a Falling Number of 250 (that is part of the reason it "makes a puffy crust": more alpha-amylase --> more sugars --> happier yeast --> more CO2 production --> airier crust)

But there must be a reason they sell Chef's as a lower temp flour.

Yes. That is called marketing 😁

Edit:
Ok I see the quote you added from the Amazon page; If this quote is indeed from Caputo, than it's a plain lie and misinformation (which doesn't even makes sense). Not too surprising might I add.

[Pizzailolz]

See, bad information in, bad information out.