I was interested to find out if there was an American equivalent to Caputo 00 Pizzeria flour after an exchange with scott r in another thread. Some really great flour is coming out of Central Milling, with a massive list of blends to fit just about any baking need. They recently introduced a 00 “normal” and “reinforced” that is meant specifically for high heat cooking. On asking Nicky Giusto, owner of CM, about the product:
The normal is 11.5% [protein] and the reinforced is 13.5%. The normal is the best choice if you’re used to the Caputo. It’s not exactly the same ... It’s designed to be a little different than the Caputo product.I ordered a bag. Unfortunately it cost nearly $90 including shipping – it only comes in 50lb bags. This is obviously a product for commercial operations and not the home baker.
I did a 61% hydration test alongside CP with the exact same workflow. The CM was noticeably yellow compared to the pale white of the CP. And it became very obvious from the outset that this flour was much less extensible than the CP at the same hydration. It was almost stubborn to get the dough stretched – unlike the laid back CP, which nearly stretches itself. This was probably due to the absorption rate being different from product to product, and the protein quality in the CM.
The second test, as outlined below, I did at 64%, which I feel was better suited to the CM. I have been doing “short” mixes lately for Neapolitan pies, according to Suas, and then doing a few folds. The dough felt more extensible and supple.
During the stretch, the CM was again a bit stubborn to stretch, but not as much as before. I think this flour could handle 68% or more. It baked nearly identical to CP as can be seen in the pics.
The finished product was a tad more chewy than CP, as well as being a bit more dense (that could be my problem though). Tastewise, CP has a slight, slight edge as the CM had the “flavor” of American flour. But side by side I would say they taste so similar that the average person could not tell the difference.
So overall pros:
Performs flawlessly at WFO temps (900 degrees).
Very strong in the extensibility department.
Has a taste that is extremely similar to CP.
Costs less than CP at $26 a bag direct from CM.
Cons:
It a tad chewy compared to CP (I think this can be be overcome)
It is only sold in commercial sizes.
It is expensive to ship if you live on the east coast
I would think if you are a commercial operator and your distributer can get this flour for you, it might be more economical than CP and perform nearly the same. There is also something to be said about using American flour – less carbon footprint.
If there is a test someone would like me to do with this flour, please let me know.
Formula used for this test:
Total Formula: Flour (100%): Water (64%): Salt (2.2%): CY (.05%): Total (166.25%): Single Ball:
Preferment: Flour: Water: Total:
Final Dough: Flour: Water: Salt: CY: Preferment: Total:
 659.37 g  23.26 oz  1.45 lbs 422 g  14.89 oz  0.93 lbs 14.51 g  0.51 oz  0.03 lbs  3.02 tsp  1.01 tbsp 0.33 g  0.01 oz  0 lbs  1096.2 g  38.67 oz  2.42 lbs  TF = N/A 274.05 g  9.67 oz  0.6 lbs 16.48 g  0.58 oz  0.04 lbs 16.48 g  0.58 oz  0.04 lbs 32.97 g  1.16 oz  0.07 lbs
642.88 g  22.68 oz  1.42 lbs 405.51 g  14.3 oz  0.89 lbs 14.51 g  0.51 oz  0.03 lbs  3.02 tsp  1.01 tbsp 0.33 g  0.01 oz  0 lbs  32.97 g  1.16 oz  0.07 lbs 1096.2 g  38.67 oz  2.42 lbs  TF = N/A

Mix: Short mix
Dough Temp: 75 degrees
First fermentation: 24 hours (with 2 folds) at 65 degrees
Divide: Balled, 270 grams
Final Proof: 6 hours at 65 degrees
John