Last year I alternated between Caputo and General Mills for the first 9 months of the business. I quickly learned that if I used the same hydration for both flours the General Mills was a little dry and it took me too long to stretch the pizzas during the lunch crush where we were making over 60 pizzas an hour. The rest of the day wasn't a big deal to have them feel different, but that extra few seconds it took me to stretch out the "dryer" dough added up and my toppings guy would wait for me. I ended up needing to keep the General Mills flour about 1.5 percent higher in hydration to even out the feel between the two. The difference wasnt massive, but just enough to make a difference. The end product was close, but after lots of testing and many "frankenstitched" pizzas like the one above, the conclusions were that the Caputo popped a bit more in the oven (more spring) and had a little better flavor to boot. A little bit longer of a mix evened them out, but I also noticed that the Caputo flour was more consistent. After 2 bad batches of the General Mills 00 I stopped buying it.
