I used to make pizza with regular super market flour, but i recently found some caputo flour in an italian super market around here and gave it a try. I had read about it before but kinda brushed it off, but this flour is seriously just great to make dough with. I bought caputo ‘pizzeria’, they also had some other flavors at the store. So… I guess i was wrong brushing it off and will go to that supermarket again tomorrow and buy more of it.
Achtung! That is one good looking pizza
Haha, yeah it passed the taste test too.
Hell yeah, looks delicious! I hadn’t heard of caputo flour before. I’ll have to look it up.
What flour are you using? I gave one pack of it to a friend who makes his pizza with ‘00’ or pizza flour, i wonder what he’ll think about it, but he hasn’t tried it yet. I have used ‘00’ flour before but don’t remember there to be much of a difference to regular flour, but i may be off here.
I’ve been using unbleached bread flour. Either Gold Medal or King Arthur, whichever one I happen to find at the store. It’s definitely better than all-purpose flour, but I don’t have anything else to compare it to.
Tipo 00 flour is hard to find in stores around here.
I have been using bread flour too. What i feel is better about the caputo flour is that it makes the dough more fool proof. I sometimes had problems with too thinly stretched spots in the pie, which in combination with my steel shovel turned into small disasters when trying to launch it in the oven. I feel it stretches better and more evenly. Taste wise i had no complaints about the bread flour whatsoever. I have only made same day dough with it for now.
