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Author Topic: Caputo 00 flour  (Read 494 times)

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Offline caltheide

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Caputo 00 flour
« on: November 27, 2021, 12:53:33 PM »
I know a lot of people use Caputo 00 for Neapolitan pizza but does anyone use it for New York style pizza?  What would be pros and cons of using 00 for New York style pizza?

Offline 02ebz06

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Re: Caputo 00 flour
« Reply #1 on: November 27, 2021, 01:21:12 PM »
I use it, but it doesn't brown as well since you don't normally bake NY at 850-950f.
You can add sugar and/or Diastatic Malt Powder to help with browning.
I bought the 55 lb bag with the intent of making Neapolitan but have been working on tweaking NY style.  ;D
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline Peter B

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Re: Caputo 00 flour
« Reply #2 on: November 27, 2021, 01:44:50 PM »
Well, the obvious pro would be that you already have the 00 and donít have to get something else.
My understanding is that it doesnít brown the same way. I am curious to hear the responses to your query.
I said to my little one, "come here so I can change you".
He said "change only comes from within".  :-/

Offline Heikjo

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Re: Caputo 00 flour
« Reply #3 on: November 27, 2021, 02:17:53 PM »
Itís more expensive for no reason. Iíd spend what you got and then look for something else. Some say itís hardly that big of a deal for Neapolitan either, but it depends what else people got access to.

I have used it for longer bakes myself, but with less browing and no other advantage, thereís no reason for me to use it for NY style.
Heine
Oven: Effeuno P134H

Offline TXCraig1

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Re: Caputo 00 flour
« Reply #4 on: November 27, 2021, 03:59:27 PM »
There would be no benefit whatsoever.
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Offline Pete-zza

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Re: Caputo 00 flour
« Reply #5 on: November 27, 2021, 10:59:46 PM »
Evelyne Slomon, who was a veteran of the NYC pizza making scene, and author of the pizza cookbook, The Pizza Cookbook, posted a recipe using 00 flour ostensibly for the NY style, at Reply 606 at:

https://www.pizzamaking.com/forum/index.php?topic=576.msg41054#msg41054

As can be seen from my post that followed, at Reply 607, I was suspicious of Tom Lehmann advocating the use of 00 flours for the NY style.

Peter






Offline wotavidone

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Re: Caputo 00 flour
« Reply #6 on: November 28, 2021, 06:45:12 AM »
Ya gotta have high temperatures if you want it to brown in a timely manner.
The thing I really like about 00 flour is that it is a joy to stretch.
BUT, if you fall for all that high hydration bull%$# it will be very difficult to handle.
Mick

Offline RHawthorne

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Re: Caputo 00 flour
« Reply #7 on: November 28, 2021, 05:30:04 PM »
I often mix type "0" 50/50 with American bread flour, and I really like how that works. But all "00" for NY style pizza gets a hard 'no' from me. The gluten character in a dough made with that kind of flour is just wrong for the style. It's too soft. You need something that will give you a stiffer crust.
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Offline photosvein

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Re: Caputo 00 flour
« Reply #8 on: November 29, 2021, 05:19:01 AM »
I have tried Caputo Americana 00
In the Caputo line thats the flour they have that is meant for NY-Style

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