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?
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:
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 ...
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.