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What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of assume that's it. I've used it with great success in making pasta, but I'm thinking of trying pizza dough. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. What's the difference?

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Antimo Caputo Italian "00" Flour is unbleached right? –  user24386 Apr 13 at 20:22

2 Answers 2

up vote 3 down vote accepted

Caputo Rosso (red) might have a slightly higher gluten content (~12-13%) than Blu (blue) (~10-12%) and higher stability. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza.

Here are spec sheets directly from their web site:

  • BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf
    Extracted from their page:
    "for the demanding technical pizzaioli", "recognized by the leading Neapolitan pizza certification associations", "ideal for classic Neapolitan Pizza in wood fired, gas or electric ovens", "produces a very soft and flavorful crust with optimal hydration", "high-quality protein and gluten result in a consistent long-rise dough.", "milled specifically for use at temperatures above 700°F", "Growth: 1’50”-2’00”; Stability: 8’-10’; …"

  • RED: http://caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf
    Extracted from the page:
    "higher protein and gluten content and water absorption is ideal for long-rise doughs", "obtains soft texture", "ideal for pasta, pastry, specialty breads and pizza", "Growth: 2’00”-3’00”; Stability: 12’-14’; …"

And since they both say ideal for pizza - nothing can go wrong ;-)


And if you don't know what the differences in stability times mean ...
I find this page quite informative:
http://www.wheatflourbook.org/p.aspx?tabid=33
Flour science is almost like airports ... with all the arrival and departure times =D

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Thanks. So since I think mine is red, I should probably let the dough rest a bit longer. I can do that! –  Jolenealaska Jan 31 at 1:12
    
If I remember correctly from that flyer I had ... it said that the red one - being more stable - can withstand longer rising times where the blue one can be used with shorter rising times (30-90 mins) ... but they don't say anything about that on the Caputo web page, so I just removed it from the answer. And I extracted some buzzwords from the page, in case the links go dead at some point =) Anyways, they both seem to be good for long-rise dough =) –  Martin Turjak Feb 1 at 12:16

For now, you'll be ok with either. And unless you noticed a price bump, you have the Red (the STG certified Blue are at a slight premium).

In simple terms, the Red is more for making quick thin crust pizza (romano style) run at 720°F whereas the blue is better for thicker rimmed (Neapolitan style) run at 900°F. That's why they both claim 'good for pizza'.

The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise.

The Blue on the other hand is typically kneaded quite well and let rest in various (trade secret) positions for about 3 days (yes, days). It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven.

You can still make Romano style with the Blue, but if you did everything right for Neapolitan style and used the Red type you'd get a harder rim. To some people, that's like serving them a well done steak.

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This came up in chat, it irks me that I can't get my oven hotter than 500F. I know it can get hotter because it has a clean cycle! <insert evil grin here> Someday I might see if I can outsmart the safety features on a decrepit older oven, but in the meantime, very informative answer. Thank you. –  Jolenealaska Jan 31 at 21:37
    
tell me about it. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. just not enough insulation to protect everything else. In the mean time, if you have access to any 1/4" steel plate or this one it'll get you part of the way there. –  MandoMando Jan 31 at 21:46
    
Oooh, that's purty. I don't have $100 burning a hole in my pocket right now, but maybe someday. In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. –  Jolenealaska Jan 31 at 21:59

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