OT - best 00 flour for pizza

gasman79

in preparation for the Roccbox arrival Im looking to get my ingredients. 

Ideas for the flour?

NorthPilot06

Many folks prefer Caputo "00" Pizzeria (blue bag), but I've found the Caputo Chef's four (red bag) to be totally adequate.  Of course, you don't have to go for these high-end brands, many folks make great pizzas with King Arthur or equivalent flour.

LetsEat

Caputo 00 (blue bag) is my favorite. I order from Gordon Food Service-55# bag. Surplus quantity is kept fresh in Cambro containers in my feeezer. 

TEXASBGE2018

I've been using Unbleached All purpose Flour lately and the crusts have been awesome. What exactly makes Caputo Flour so much better? Is it just because its a smoother mill? Is it Crispier, Lighter? What's the advantage?

Lit

I get the 20lb repack off amazon of caputo blue comes to about $1.50 a lb. A lb makes 2 good sized dough balls. https://www.amazon.com/Antimo-Caputo-Pizzeria-Flour-Repack/dp/B0067DCK52?keywords=Caputo+pizza&qid=1538081710&sr=8-1&ref=sr_1_1

NorthPilot06

I know, I just hate re-packs. They’re all over the place on weight and you can never tell if it’s the genuine thing. But it isn’t a bad deal 

Woodchunk

Don't know the best but we are using Farina dingrano tenero "00" at this time. 
Have also used Caputo. 

nolaegghead

"00" is just the grind.  There are "00" pastry flours and all kinds of protein levels.  The pizza (bread) flours typically have higher protein content which means they have more gluten, which means they will have more "structure".

Bread Flour: 14 - 16%
All-Purpose (AP) Flour: 10 - 12%
Pastry Flour: 9%
Cake Flour: 7-8%

If you want a softer crust, use flour with less protein.  You like a chewy crust, use bread flour or some other high protein flour.

HeavyG

NorthPilot06 said:

I know, I just hate re-packs. They’re all over the place on weight and you can never tell if it’s the genuine thing. But it isn’t a bad deal 

If the pizzas you make with it are meeting your expectations does it really matter if it is the genuine thing?

JohnInCarolina

This is what I use:



Also had very good results with Caputo Blue.

Lit

NorthPilot06 said:

I know, I just hate re-packs. They’re all over the place on weight and you can never tell if it’s the genuine thing. But it isn’t a bad deal 

I’ve boight probably 150 pound range from that seller it’s always real and the right weight and packaged well. I have bought bags of the blue but there aren’t any good deal on multiple bags on amazon. I buy 10 bags of the chefs and 10 bags of the semola and it’s all good quality but the red doesn’t compare to the blue at high temps. The red doesn’t do high heats near as well it burns in the blackstone at 700 plus. 

NorthPilot06

Glad to hear that it’s a good repacking operation, I’ll have to buy some this weekend.

nolaegghead

Restaurant Despot sells a "00" pizza flour.  55 lb sack for $28.  I've gone through two sacks (give most away to friends).  I need to buy another, I'm out.

nolaegghead

It's imported from Italy.

NDG

@nolaegghead  I did not know "00" just meant fine grind . . i thought "00" always meant high protein / good for high heat pizza . . . opps.

Now I am wondering what I have been using recently as I stopped paying extra for shipping the Blue Caputo "00"  . . ever since I found some "00" flour at whole foods.  

northGAcock

The best 00 is the one you have in your pantry.

gasman79

nolaegghead said:

Restaurant Despot sells a "00" pizza flour.  55 lb sack for $28.  I've gone through two sacks (give most away to friends).  I need to buy another, I'm out.

Don’t you need a membership to buy from there?

gasman79

JohnInCarolina said:

This is what I use:



Also had very good results with Caputo Blue.

Where do you buy this?

nolaegghead

Yes, you need a membership to buy from RD. 

From the web:

The names 00 and 0 Flour refer to specifically Italian milled flour that is used for pasta making. You will find that this is also called Doppio Zero just meaning double zero. The grading system is 2, 1, 0 or 00 and indicates to how finely ground the flour is and how much of the bran and germ has been removed.

JohnInCarolina

gasman79 said:

JohnInCarolina said:

This is what I use:



Also had very good results with Caputo Blue.

Where do you buy this?

I’ve got a guy - Furio brings me back some every time he makes a trip back home to Italy.  

Just kidding - eBay is the only place I’ve found it online in the US.

gasman79

Found an Italian grocery in Atlanta that sells both caputo ($4) and the molino dallagiovanna ($3.79) and a third option that’s unbranded 00 flour ($3)

lentsboy007

I prefer Mother’s Best Flour, ask for Louie Buck 

HeavyG

JohnInCarolina said:

gasman79 said:

JohnInCarolina said:

This is what I use:



Also had very good results with Caputo Blue.

Where do you buy this?

I’ve got a guy - Furio brings me back some every time he makes a trip back home to Italy.  

Just kidding - eBay is the only place I’ve found it online in the US.

Just ordered some of that off ebay to give it a go. Ten 2kg bags for $34 (including shipping) seems awfully cheap at just $3.40/bag. The only "00" flour in my neighborhood market (Anna Napoletana) is $4/bag.

JohnInCarolina

HeavyG said:

JohnInCarolina said:

gasman79 said:

JohnInCarolina said:

This is what I use:



Also had very good results with Caputo Blue.

Where do you buy this?

I’ve got a guy - Furio brings me back some every time he makes a trip back home to Italy.  

Just kidding - eBay is the only place I’ve found it online in the US.

Just ordered some of that off ebay to give it a go. Ten 2kg bags for $34 (including shipping) seems awfully cheap at just $3.40/bag. The only "00" flour in my neighborhood market (Anna Napoletana) is $4/bag.

Wow ten bags is a lot just to try it out!  I’m impressed man.

Adam Atkins of Peddling Pizza fame is the guy who turned me on to the stuff.  It’s the only flour he uses.  Check out his web page if you get a chance:

http://peddlingpizza.co.uk/

HeavyG

When I saw the pricing of single bags I figured if I was going to spend $20-ish for just three bags I might as well just go for ten for $34. That sort of logic keeps my wallet running on fumes.

I'll likely end up using at least half of it for focaccia or some other flat breads so it wouldn't be just for pizza anyway.

The Peddling Pizza is the guy on the bike - I've read a bit about him but never checked out his personal site. I shall do just that. Thanks.

victor1

I've tried the red and blue, can't honestly tell much difference.  They both make a great thin, crispy crust.  Also very good on my Uuni Pro.

NorthPilot06

I tend to agree. I know there is, but the impact is negligible for me...and Central Market carries the red

HeavyG

victor1 said:

I've tried the red and blue, can't honestly tell much difference.  They both make a great thin, crispy crust.  Also very good on my Uuni Pro.

Do you have the gas burner for your Ooni Pro?

Photo Egg

Found this local for $3.50 a bag. Thought i would try it before I bought online.

NorthPilot06

Photo Egg said:

Found this local for $3.50 a bag. Thought i would try it before I bought online.

That’s what I use regularly. It’ll do the job for sure