I thought I was buying 2 x 2.2 lbs bags of Caputo “Pizzeria” 00 (Blue bags). I’m aware of the red Caputo “Chef’s Flour” which is for lower temps. But I received 2 bags of *red* “Pizzeria” flour and now I’m thoroughly confused. Anyone know if what I have is the same as the blue bags?
[https://imgur.com/a/V9M0D79](https://imgur.com/a/V9M0D79)
by OudBruin
10 Comments
Hello /u/OudBruin!
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The blue is for wood fired ovens the red is suitable for home ovens. I’ve used both for my home oven with no problems. For my wood fired oven I only use the blue bag.
What happens if you use red in fire oven?
What color is it for gas fired pizza ovens?
We use the red chef’s flour in our Roccbox at 900f and never had an issue. Not the question you asked but wanted to share that it works at higher temps too
Caputo changed their packaging this year. The Blue bag flour now comes in a red bag labeled pizzeria.
They changed the color. Now chefs and pizzeria are both red.
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https://thepizzaheaven.com/caputo-00-flour/
I love you all, love that i have found my people…so passionate about their flour choice.
Now my two cents: after burning through maybe 20-25kg of Caputo 00 Pizzaria blue, then numerous kgs of Chef style for 72 hour sourdough ferments, I have fallen in LOVE with the tipo 0 Nuovola purple!
High hydration? handles it well because of the grind size.
Normal Neapolitan hydration with a crisp yet chewy cornicione? Yep, every time.
Super puffy Canotto style, this flour really excels here because it releases steam to create webbing of the gluten in the fatso cornicione!
Try it, you’ll like it.