I met a pizzaiolo from Naples who went to Brazil, RIo de janerio 10 years ago, to work in a pizzeria
he told me there was no Caputo or Italian flour that they knew of, so they visited 5 mills which produced flour
they took 5 different blends came back to the pizzeria and chose the best one..
the name of the pizzaria was.. ROSSO ummmmmmmmmm ohhh I forget now.. ROsso something,..
and as this guy has been a pizzaiolo for 50 years, I asked him "Sempre Caputo"? --------------Always Caputo?
he replied.. NO.. sure many pizzerias use it in naples.. but I don't really like it ... I prefer another brand.
so I got thinking.. that's right.. I mean end of the day.. flour is flour and if you find a good flour and it makes a great pizza.. then thats fine. its like Coffee in Italy,, ILLY? Lavazza? huasbrandt? KIMBO? we all have our taste.
I have eaten hundreds of pizzas, plenty of napolatan pies which didn't use Caputo and some that did..
Ive moved to a country now where I can't get caputo , so I am freaking out..
if I import it will it come out as cheap as local flour, which by the way is great.. if the caputo can get here landed at a reasonable price.. I might look into it..
oh and to get that Napoli taste in the pizza.. doesn't mean I have to use Caputo.. just means I need to know how to make it properly, and that can be achieved without Caputo. just need a very good 00