Pizza Flour

November 3, 2012 - 2:44pm

Fresh Mama

Pizza Flour

Learning the different types of flour & % are all a new concept to me.

What I'm reading is that a low protein flour is best for pizza!!!! Here in Mexico, I'm using an AP flour that is 10.1%, according to this pizzamaking site, that's great, is that right? I think I'm so exited!!!

http://www.pizzamaking.com/forum/index.php?topic=2594.0p=us [1]
The Caputo 00 Pizzeria flour is a lot different than high-gluten flour. It also has a lower protein content, 11.5-12.5%, as compared with 14.2% for the KASL high-gluten flour. The two flours can't be used interchangeably in recipes.

For a majority home pizza chefs, the Tipo 00 is fantastic -- head and shoulders above what was available in the states only six months ago. It is far beyond American flour for pizza baking.
Regarding Caputo, I recently bought a 1000g bag of "00" flour in NYC made by Molino, but not Molino Caputo but Molino San Felice, from Naples as well. The packaging looks similar to Caputo, with the words "ottima per pizze e dolci" on it. The bag gives a protein content of 10.5g along with other data. Has anyone know/used this flour?
Yes, that is excellent flour comparable to caputo. There are a number of pizzerias in Naples using this flour and it seems like it is gaining in popularity.