Is Caputo Pizzeria Flour Worth it for Neapolitan Style Pizza?

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How does Caputo Pizzeria flour compare to a standard all purpose flour when making Neapolitan style pizza? I attempt to find out in this short and hopefully informative video.
The dough recipe can be found here - • Best dough for Home Pi...
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Опубликовано:

5 июл 2024

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Комментарии : 40

@PatioPizza Год назад

What flour do you prefer for pizza making at home?

@goldencalf5144 9 месяцев назад

One thing I notice with the Caputo flour at 70% hydration is that it seems to stretch better (with less tearing) than normal bread flour at the same hydration. However, it produces a stickier dough.

@mosiahcipriani4918 5 дней назад

We use caputo on our pizzeria in Utah and our clients notice the difference, specially the one that get sick after eating regular pizza. The big difference comes after you eat it. My clients say that they feel better after eating our pizzas. The cuality is not only on the protein or whatever properties of the product, it is also on the production process. We use Caputo only and it is hard to find etc however it is 100% recommended if you want to have a high quality product.

@ellefsensbarmyarmy8491 Год назад

I’m not familiar with the AP you’re using, but I agree with you 100%. Caputo is available in most supermarkets where I live, and the price difference is not that big, so its the flour I normally use. But; if I fancy pizza, and I don’t have caputo in the house, I will just use whatever flour I have available. I adjust yeast, hydration and fermentation time a bit, and the pizzas turns out just as delicious.

@Jade_902 9 месяцев назад

Can I get the recipe please? I don’t see it in the description.

@peetsnort Год назад

I'm in the UK and have just ordered a 15kg bag for 28 pounds from amazon. The red bag caputo is slightly more expensive. Can't wait to see if it's better than the previous 00 British flour

@cingug 6 месяцев назад

The advantage of this product is that it is not sprayed with folic acid or other pesticides. Those chemicals are not permitted in Italy.

@beamman3000 Год назад

I usually use 10% 00 flour blended with 90% bread flour with good results. The dough is smoother and a bit more elastic. Robin Hood produces 00 now here in Canada, about double $ than the bread flour.

@luvmyferretz Год назад

Thanks for the tip. I think I'll try it your way the next time around. I've been buying 00 flour. 👍

@kerisek11 12 дней назад

King Arthur all-purpose flour is kind of premium flour in my country. Cheap all-purpose flour can contain 7-10g of protein, so that's when you could probably see difference. Unfortunatelly, you compare 2 premium flour with high protein

@apatterson8128 8 месяцев назад

The only reason I use Caputo Pizzeria is because I bought 25kg at Restaurant Depot. It came out to less than 2.00 a kilo, however, it's a lot of flour. I do find it to be lighter and more delicate to chew. Honestly, Ana Napolitano from Cento is very good and a fraction of the price. It is easy to find as well. KA also makes 00 flour. For my AP flour, I use King Arthur. Thanks for the comparison.

@AliviaDeHavilland Месяц назад

I use Caputo 00 for pizza and breads, and Caputo s3molina for pasta making. I love it works.

@jonathond1982 5 месяцев назад

King Arthur also makes a 00 pizza flour as well.

@SwayPromo Год назад

Find an Italian food dealer and you can find the flour for the same price. In Houston I can get a huge bag for $18 ….

@edbuell3181 23 дня назад

55lb?!

@Ecohen52784 10 месяцев назад

Do you ever use King Arthur Bread Flour?

@PatioPizza 10 месяцев назад

I like it for Detroits sometimes. It make perfectly good pizza

@RunningSD Год назад

1 thing i did notice between 00 and AP. when i woke up in the morning and ate a slice of the 00, it was soft and chewy. The ap was more firm and very chewy. it wasn't pre heated or anything just strait out of the tupper wear lol. but yea i think regular flour is fine to use esp when you eat right away.

@alexserrano5367 2 месяца назад

It’s on Amazon and it’s 16 $ for two 2.2 LB or 1 KG bags .

@MrChristopherMolloy 5 месяцев назад

A fine comparison, and AP Flour can certainly make very good pizza dough, but given that American Bread Flour is often right beside the AP Flour in most supermarkets, and is usually only a dollar or two more per 5lb bag, it would've been my logical choice for a comparison to the very expensive ($10/4.4lbs) Caputo Pizzeria Flour ✌️

@bayanon7532 2 месяца назад

Most pizza recipes I see and watch, all respective chefs, call for AP flour. I always thought that the lesser gluten was the reason but IDK.

@MrChristopherMolloy 2 месяца назад

@@bayanon7532 You can use either successfully, but because of that higher protein percentage, and because Bread Flour usually contains a percentage of Malted Flour, home pizza-makers should have greater success with it. Bread Flour dough should develop marginally better and brown a bit better. You can also up the hydration of dough made with Bread Flour which is good for the longer bake times sometimes needed with home ovens which top out at 550°F. My point is to use what you can afford, but don't expect night to day differences because of the price of a bag of flour. Try it yourself, make a batch of dough with a cheap Unbleached AP Flour or Bread Flour and one with an expensive bag of Caputo 00 Pizza Flour and see what you think ✌️

@bayanon7532 2 месяца назад

@@MrChristopherMolloy Thank you very much. It is always a treat when a comment is from an extremely knowledgeable person rather than a ranter. You have a great day.

@MrChristopherMolloy 2 месяца назад

@@bayanon7532 My pleasure my friend. Happy Cooking! And if you have any home pizza questions, please feel free to ask ✌️

@comoplaysdestiny5106 2 месяца назад

buying caputo 00 flour in 55 pound bags makes it even cheaper than King Arthur (in smaller bags). it still wins!

@RankaMatur 9 месяцев назад

Unfortunately, my body can tell the difference. "Regular" flour will give me dermatitis herpetiformis. If I go to an Italian pizzeria, I don't have any issues. I bought the Antimo Caputo 00 flour to experiment on myself and it was a success. It's nice to be able to eat some sort of bread product without being miserable for days.

@PatioPizza 9 месяцев назад

Interesting, thanks for the comment and for watching!

@SpencerDavis2000 5 месяцев назад

I did hear of many friends who went to Italy and said "why can I eat lots of bread and pasta and never get bloated or gain weight in Italy but when I do the same in USA I get bloated and gain weight and have all sorts of problems". These problems are probably caused by inflammation. This is the reason I was interested in exploring flours from Italy because it might actually create less inflammation in the body.

@immortalsofar7977 2 месяца назад

Yup, same. Caputo flour pizza is light on my digestion. North American flour pizza I feel for days. I found the red Caputo to be superior to the blue.

@thomasgronek6469 Год назад

I just paid 7.50 for 5 pounds of KA, and 58.00, for 55 pound Caputo 00 shipping included.

@PatioPizza Год назад

$7.50 for KA? good lord.

@apatterson8128 8 месяцев назад

Right? KA averages .99 per pound where I live.@@PatioPizza

@shawnkay5462 Месяц назад

If you’re in Europe Caputo is cheaper. Also i read that Caputo uses wheat from North America soo…. 🙃

@matthewgrana4829 Год назад

I get it for way less than 4x the price.

@PatioPizza Год назад

Rub it in… ; )

@bayanon7532 2 месяца назад

Yeah, but shoplifting isn't okay !! LOL

@Rg1989. 3 месяца назад

caputo pizzeria is not a flour for fermentation times of 72 hours you should rather look for Manitoba, 7 hour to 13 hour and for caputo pizzeria of course you can prolong it a little longer in the refrigerator but no point for this strength of flour. And the best is nuvola for the Neapolitan it's not comparable it's a cloud