Pizza Blog from pizzatherapy.com

Clint writes:  Good evening! I have been a Pizza Therapy member for a while but just started  reading.  I’ve got a Pieson propane pizza oven (no longer in business) and  make Forno Bravo’s exact recipe for Neapolitan pizza dough. My grown kids  get me Caputo 00 red for my birthday and fathers day. My quest is to find  a recipe with whatever flour will give my crust more dry chew such as  Scordato’s in Tucson or Napoli’s in Hoboken.  I will read up on flour on your posts but appreciate any advice. I use a  scale so everything is weighed to each recipe (even my meatballs are 80  grams:).  Pizza is “The wheel of life” in my mind.  Thank you in advance. My response: Hi Clint, Thanks for writing. Honestly, I have no idea about: Scordato’s in Tucson or Napoli’s in Hoboken. You may want to ask them or as I have done, check out the dumpster in back of the restaurant! Caputo ( Antimo Caputo Chef's Flour, ...

There are many fine flours you can use to make great pizza. There are a few flours that I highly recommend for making pizza. But to make truly memorable pizza, know this: if you want a great pizza you need to have a great flour. One of the best is imported from Italy, and it is: Antimo Caputo 00 Pizzeria Flour (Blue) 12 Lb Repack I have found this flour to make consistently good pizzas. You will discover many of the artisan pizza makers use Caputo Flour . And with good reason, it is extremely fine and is very easy to work with. I have spoken to Antimo Caputo on several occasions and he explained that his flours are made with the finest grains available in Italy. He is extremely passionate about making the best flour for pizza. Each year Antimo brings together some of the best pizzaioloi (pizza masters) in the world to showcase his flour at Pizza Expo in Las Vegas. These master pizza makers demonstrate the wonderful qualities of Caputo flour with hands on modeling as to how ...