The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Imported Type 00 Pizza Flour - Pivetti vs. Caputo

March 12, 2012 - 5:10pm -- Elagins

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.

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