Originally Posted by
slawecki
so, has anyone compared caputo OO or is it 00 flour to other 00 flours? this year, i am growing san marzano and two san marzano hyberds, plus a polish paste(found inferior last year) tomato. get a lotta sauce from one plant. maybe 1.5 quarts(2 liters). there really is no comparison. too bad pizza has so many calories. no wonder the Nepalese pizza is so famous.
I have tried a load of flours and read quite a lot about
Caputo. Evidently it's made from a blend of softer grain and milled in an old mill especially for pizza. The caputo family still seem to be in control and I read of a visitor from the US visitng the mill and the boss was constantly picking up the phone to restuaranters saying "more water .... more water"!
I'm an obsessive cook who likes to try and perfect things before I become obsessed with the next thing and the caputo flour certainly did make a difference. The other thing I read and tried that made a big differnce to the crustiness of the base was stretching out (the pizza base .... not me!) on semolina flour.
To be honest - I go over the top - and whether caputo is important to you depends on how obsessive you are!
