Imported Type 00 Pizza Flour - Pivetti vs. Caputo
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This past weekend, I finally got around to doing a head-to-head comparison between the two Type 00 Italian flours NYbakers.com sells, and it was a real eye-opener.
First some background. Until recently, we weren't able to get the Caputo flour since our wholesaler was having problems with his source, so originally, although I wanted to stock the Caputo, all I could get was the Pivetti -- and, frankly, I'm not at all sorry things worked out that way.