The current Caputo Chefs Farina has as much gluten as King Arthur Bread Flour, yet the two are totally different animals! Either you need to go the mail order route, or you need to stock up when the store has a fresh supply of 1 kg bags of your favorite brand. At 57% the little red bags with the pictures of pizza, pasta and cookies on it, will shine. 888.379.1354 Across the globe the possibilities are countless, and probably endless given the role that technique plays in the production process. White flour can last a pretty long time, and the best by date is there to recommend that you use the flour for the best possible results before that date. As for sauce, my suggestion would be to change your tomatoes from Cento to 6-in1 (order from Escalon in lots of 6 and the shipping is ridiculously low). I’ve tried hydration levels in the low 60s and at 57% and the 57% is slightly better, but it still tears and takes me a long time to stretch it out. I enjoyed the discussion on pizza flour. Made with traditional method, from the milling of each single wheat grain. It can be used for pizza and bread, and Italian confections. It's a soft white wheat flour, like the others, even though people usually associate hard (durum) wheat with pasta. The takeaway is that these flours are similar and versatile. 60% hydration 2.2% salt is perfect. This is a measure of extensibility. People believe it's just a retail packaged Pizzeria, or it's a retail packaged Rinforzato. Back in the day this guy ran his pizzaria 3 days a week and cleaned up…lines out the door, and when he tossed the last proofing tray of dough he locked the door…he almost never made it to his projected closing time. They choose soft wheat with high protein levels to create their blends. Benjy: I have totally given up on 00 flour. You can read more in our post, Is Caputo Chef’s the Same as the Pizzeria or Rinforzato?. Caputo purchases various wheats from different producers and regions and then blends them in different proportions to produce 00 flours that have a variety of characteristics. Gold Medal is equivalent to Type 0 flour. Italo mentioned that Caputo puts a slightly weaker flour currently in their little red bags to make it more All Purpose than the Pizzarea Flour. As you might imagine the dough is a wet mess, but extending and shaping in an oiled sheet pan is pretty trivial and the baked result pretty incredible. The various types of Caputo 00 Flours are similar, but each has subtle differences. It works very well for Napolenta type pizzas their characteristic light toppings. That's their brand. So you now would get 3 x 13 1/2 inch pies. It is my understanding that a certain amount of "malted wheat" was blended into the mix for this flour. Ideally pizza dough should be a nice dough that will still have a ~1″ section of dough that wont come off the bottom of the KA mixer at speed 2 with the dough hook. The Pressure divided by the Lenght of time it takes the bubble to break is a dimensionless number called P/L. Would love your feedback on how I’m doing. Have exact change…take two steps to the left.ect…I went back to my table and enjoyed one of the best pizza experiences in my whole life. Again in Italy….its customary to stretch and dress a pie on marble, then transfer the dressed pie to the peel…a feat that the current product in the little red bags is not up to the task. It all goes by bread making index. It is a blend of rice and soy flour and other ingredients to help give the mixture the necessary ability to stretch in the absence of gluten. flour, The flour in the red bags has just a tad less US wheat and a highre percentage of European Gran Tenero, per Italo. The Rinforzato is blended to what they feel makes the best bread. I have made great pizza, real Italian Bread, Tarale’, and Focaccia with it as well. Honestly Joe, this is a lot of information, but I have learned a bunch from it. Don't toss as long as it tastes good. Anything more than ~59% and you will end up with a very slack dough that will probably be very challenging. Il frutto del nostro lavoro 25kg VAI ALLA SCHEDA PRODOTTO Integrale Ricca di fibre. This is a true durum semolina flour (hard wheat), and while it's not 00, it is re-ground (Rimacinata) so that it is finer than most semolina flour that you will find here in the US.