tag:blogger.com,1999:blog-19660837.post8818956533214740876..comments2024-03-11T23:46:06.176-10:00Comments on Pizza Blog from pizzatherapy.com: Best Flour for Pizzapizzatherapyhttp://www.blogger.com/profile/09282822991311994892noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-19660837.post-20770121498044964572012-07-26T10:55:45.755-10:002012-07-26T10:55:45.755-10:00Albert et al, I found this interesting note re Cap...Albert et al, I found this interesting note re Caputo flour:<br /><br />"Because Caputo is also construed with Neapolitan style pizza, the other thing that is special in general about Naples is that they have DOC level pizza, which is measured by VPN rules. This requires NO sugar and NO oil when making crust of pizza. It also restricts toppings. As Peter Reinhart, in American Pie mentions in comments outside of his book, we are not "policed" as such. Even in Naples, as Peter mentions, deviations are taken in toppings. <br /><br />BUT in Naples, very high ovens (at least 800F) can achieve a crispy, light, thin crust with a very unique charred look that is sometimes rolled up due to its softnesss with only the usage of salt, water, flour and yeast. And the pizza is often served same day. Around here, we steer people to A16 in the SF area for something comparable. Since many of us don't have the 800F oven, we need to soften it a bit with oil, and get some color through delayed fermentation in the refrigerator with addition of sugar, dairy whey or other ingredients to accomplish color. Even with the right heat, though, the looks of some Neapolitan pizzas are very unique compared to our wood burning pizzas.<br /><br />So in essence, being handed Caputo flour is sort of like being handed a leather basketball. Are leather basketballs better than any other ball? Well, they're used in the NBA. Will you feel like a pro? Well, not out-of-the-box when used in outside courts. By the same token, without 800F ovens, we end up playing with something that's different than normal flour, and require deviations often not required in Italy."<br /><br />This was taken from Pizza Baking .com<br />Topic: caputo 00 flour <br /><br />MarkUnknownhttps://www.blogger.com/profile/14475045911900775822noreply@blogger.comtag:blogger.com,1999:blog-19660837.post-79135676251442093242012-07-25T22:50:15.662-10:002012-07-25T22:50:15.662-10:00Albert Grande said...
I found part of the answer h...Albert Grande said...<br />I found part of the answer here at the <b>Fresh Loaf</b>:<br />(the link is below)<br /><br />"What might be confusing is that Protein is a general term - there are lots of different kinds of proteins in each type of grain. Two of these types of protein are glutenin and gliadin. When these two proteins come into contact with water, they form a network of interlacing strands that is referred to as gluten. In wheats that are used for bread flour, these two forms of protein (glutenin and gliadin) happen to be very prevalent and very nicely balanced. There are other proteins in wheat flour, just as there are other proteins in other flours, such as rye, soy, barley, etc. <br /><br />This is why a flour might be high in protein, but not high in gluten. Rys, for example, has some gluten forming proteins (so gluten-intolerant people should probably also avoid rye), but more of the non-gluten forming proteins. Soy is usually considered to be a "gluten-free" food, though I don't know if this means that it has neither glutenin nor gliadin, or if it might have some of one, but not the other (recall that you need both glutenin and gliadin, in contact with water, to make gluten)."<br /><br />Here is the link:<br /><br /><a href="http://www.thefreshloaf.com/node/12741/quothigh-glutenquot-and-quothigh-proteinquot-flour" rel="nofollow">The Fresh Loaf on Gluten vs. Protein</a>pizzatherapyhttps://www.blogger.com/profile/09282822991311994892noreply@blogger.comtag:blogger.com,1999:blog-19660837.post-8052870418233633782012-07-25T10:00:17.510-10:002012-07-25T10:00:17.510-10:00Caputo brand flour comes in several forms.I believ...Caputo brand flour comes in several forms.I believe they make a flour specifically for pizza, the 00 is a grinding style only and does not necessarrily == higher gluten. King Arthur also produces several varieties of flour, their new pizza select is a combo they make at the plant.<br /><br />One additional flour question? Is protein % and gluten amount the same. I have never seen a flour pkg list gluten %.<br /><br />MarkUnknownhttps://www.blogger.com/profile/14475045911900775822noreply@blogger.comtag:blogger.com,1999:blog-19660837.post-85311066851465958112012-06-10T16:10:42.054-10:002012-06-10T16:10:42.054-10:00Thanks for the insights. I have used both Caputo a...Thanks for the insights. I have used both Caputo and King Arthur with good results.<br /><br />I never realized that one needed to match your flour to the oven.<br /><br />thanks!<br /><br />pizza forever!pizzatherapyhttps://www.blogger.com/profile/09282822991311994892noreply@blogger.comtag:blogger.com,1999:blog-19660837.post-57042056905910208262012-06-10T11:11:30.947-10:002012-06-10T11:11:30.947-10:00Actually, you need to match your flour to your ove...Actually, you need to match your flour to your oven and pizza style. Caputo OO is mediocre for kitchen ovens at 500-500 degrees.<br /><br />For same day doughs in a kitchen oven, your best bet is regular old All Purpose flour. If you are going to do some extended fermentation times, then the King Arthur bread flours are a good choice. If you can find it, the best all around flour for the kitchen oven is All Trumps bromated.<br /><br />Save the Caputo's for the 800+ degree ovens where they will shine.<br /><br />TscarboroughTscarboroughhttps://www.blogger.com/profile/01732669231006276415noreply@blogger.com