Is Caputo Pizzeria Flour Worth it for Neapolitan Style Pizza?
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- Опубликовано: 8 фев 2025
- How does Caputo Pizzeria flour compare to a standard all purpose flour when making Neapolitan style pizza? I attempt to find out in this short and hopefully informative video.
The dough recipe can be found here - • Best dough for Home Pi...
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What flour do you prefer for pizza making at home?
Caputo is unequivocally the better dough. Not sure why you are trying so hard to make the all purpose flour compete with the caputo flour. Caputo was specifically made for pizza. It's a ten times more easy to work with and is much better with higher temperature.
. Caputo or italian flours are better for you too. No added crap like american flours. That's why people have gluten problems. Try italian flours, better digestibility and easier on your stomach. It's worth it. I hear ya!
@@Name-jw4sjdid you actually watch this video? His exact remark was “it’s a fraction better. A hair better. And, not worth the extra cost. I’ve done the same comparison and added Bread flour to the competition, and all 5 blind testers preferred the Bread flour from King Arthur. Caputo was 2nd and AP last. All were great but the Bread flour was the best.
@@aoteifa did you actually read my comment? Caputo is way easier to work with high hydration dough. This is unequivocal. It is not a "fraction better", it is significantly better.
@@Name-jw4sj yeah they are about the same, doesn't matter what you say
One thing I notice with the Caputo flour at 70% hydration is that it seems to stretch better (with less tearing) than normal bread flour at the same hydration. However, it produces a stickier dough.
We use caputo on our pizzeria in Utah and our clients notice the difference, specially the one that get sick after eating regular pizza. The big difference comes after you eat it. My clients say that they feel better after eating our pizzas. The cuality is not only on the protein or whatever properties of the product, it is also on the production process. We use Caputo only and it is hard to find etc however it is 100% recommended if you want to have a high quality product.
The EU banned GMO a long time ago, and this stuff comes from Italy, which is likely why is so much better on sensitive stomachs than the American variant. I believe that GMO flour’s gluten is fundamentally different than non GMO flour’s gluten. But I’m not an expert. Still if I find myself in Utah, I’d love to try your pizzeria! What is it called?
Yes, burn clean pizza, and it always makes a difference! People will also feel less bloated after eating it.
The advantage of this product is that it is not sprayed with folic acid or other pesticides. Those chemicals are not permitted in Italy.
100% exactly!
Or Europe in general. Feel sorry for you yanks, your government just allows you to be pumped full of chemicals for the sake of profit in production
Exactly. Logged in to comment further. In the US non-organic growers use roundup as a desiccant that's sprayed on the wheat before it's harvested. It's used as a drying agent. To compound my statement: 75% of the FDA budget comes from Wall Street.
Now, you tell me whose interest is best served at the FDA?
So you're saying it's not worth to buy it in countries with proper food protection laws and verification?
No Glyphosate
I’m not familiar with the AP you’re using, but I agree with you 100%.
Caputo is available in most supermarkets where I live, and the price difference is not that big, so its the flour I normally use. But; if I fancy pizza, and I don’t have caputo in the house, I will just use whatever flour I have available. I adjust yeast, hydration and fermentation time a bit, and the pizzas turns out just as delicious.
I usually use 10% 00 flour blended with 90% bread flour with good results. The dough is smoother and a bit more elastic. Robin Hood produces 00 now here in Canada, about double $ than the bread flour.
Thanks for the tip. I think I'll try it your way the next time around. I've been buying 00 flour. 👍
If you get the caputo pizzeria flour, you need a very hot oven. It’s made for restaurant pizza ovens. It won’t perform as well in home ovens that don’t get super hot
The only reason I use Caputo Pizzeria is because I bought 25kg at Restaurant Depot. It came out to less than 2.00 a kilo, however, it's a lot of flour. I do find it to be lighter and more delicate to chew. Honestly, Ana Napolitano from Cento is very good and a fraction of the price. It is easy to find as well. KA also makes 00 flour. For my AP flour, I use King Arthur. Thanks for the comparison.
I'm in the UK and have just ordered a 15kg bag for 28 pounds from amazon.
The red bag caputo is slightly more expensive.
Can't wait to see if it's better than the previous 00 British flour
What’s your verdict?
Great comparison.
I bought some caputo red and blue to test myself and found a few things. Firstly the poolish rises much faster and higher. Secondly the dough balls are ready faster and you need to keep an eye on them. Thirdly as you pointed out the pizza crust is definatly more delicate, even once cold. It's about £2.50 a kilo in the UK so about twice the price of typical 00 Flour. The good thing about it is that it is pure flour with non of the chalk dust and other ingredients added to uk flour. For me i think it's worth the extra cost.
Find an Italian food dealer and you can find the flour for the same price. In Houston I can get a huge bag for $18 ….
55lb?!
Caputo is absolutely worth the cost. American grown and milled flours are loaded with pesticides, yes even the organic ones, which is not allowed in European wheat products. Also, American flours are “fortified” with iron and B vitamins since the 1920. Lots of theories on these two factors being the cause of alleged wheat/gluten sensitivity here in the United States. People with these diagnoses often report not getting sick when eating wheat breads and pizzas when traveling in Europe the way they do when home here in the US. The potential health benefits alone are worth the cost. I have personally experienced this and swear by it. I no longer use U.S. grown and produced flours. I have been using Caputo for a while now and will continue to do so for as long as I can.
Every single usa products is mostly poisoned soo yeah 👍
This flour aswell as many other specialized qualit my brands allows also easily to push the fermentation to 48h and also a better hydratation at least 70%
I just bought a 55 lb bag of caputo pizzeria flour on Amazon for $62. I thought that was a pretty good deal if you make it enough
Used many Caputo flours. No difference between many other flours here except for the inflated price. 00 flour and over 11% and that's all you need for good bread or pizza
King Arthur also makes a 00 pizza flour as well.
I use Caputo 00 for pizza and breads, and Caputo s3molina for pasta making. I love it works.
I have a pizza oven and i use Captuto 00 and 0 flours only. Italian flours dont have crap added to their flours like american flours. So for digestibility and health reasons its a no brainer.
I have family members and friends that cant have gluten because of celiac. I told them to give italian flours a try...... Bingo!!! No isues with their stomachs. So its worth it!
1 thing i did notice between 00 and AP. when i woke up in the morning and ate a slice of the 00, it was soft and chewy. The ap was more firm and very chewy. it wasn't pre heated or anything just strait out of the tupper wear lol. but yea i think regular flour is fine to use esp when you eat right away.
A fine comparison, and AP Flour can certainly make very good pizza dough, but given that American Bread Flour is often right beside the AP Flour in most supermarkets, and is usually only a dollar or two more per 5lb bag, it would've been my logical choice for a comparison to the very expensive ($10/4.4lbs) Caputo Pizzeria Flour ✌️
Most pizza recipes I see and watch, all respective chefs, call for AP flour. I always thought that the lesser gluten was the reason but IDK.
@@bayanon7532 You can use either successfully, but because of that higher protein percentage, and because Bread Flour usually contains a percentage of Malted Flour, home pizza-makers should have greater success with it.
Bread Flour dough should develop marginally better and brown a bit better. You can also up the hydration of dough made with Bread Flour which is good for the longer bake times sometimes needed with home ovens which top out at 550°F.
My point is to use what you can afford, but don't expect night to day differences because of the price of a bag of flour. Try it yourself, make a batch of dough with a cheap Unbleached AP Flour or Bread Flour and one with an expensive bag of Caputo 00 Pizza Flour and see what you think ✌️
@@MrChristopherMolloy Thank you very much. It is always a treat when a comment is from an extremely knowledgeable person rather than a ranter. You have a great day.
@@bayanon7532 My pleasure my friend. Happy Cooking! And if you have any home pizza questions, please feel free to ask ✌️
Is yeast a must when it comes to make pizza dough or u can make it without the yeast ?
caputo pizzeria is not a flour for fermentation times of 72 hours you should rather look for Manitoba, 7 hour to 13 hour and for caputo pizzeria of course you can prolong it a little longer in the refrigerator but no point for this strength of flour. And the best is nuvola for the Neapolitan it's not comparable it's a cloud
King Arthur all-purpose flour is kind of premium flour in my country. Cheap all-purpose flour can contain 7-10g of protein, so that's when you could probably see difference. Unfortunatelly, you compare 2 premium flour with high protein
Can I get the recipe please? I don’t see it in the description.
Unfortunately, my body can tell the difference. "Regular" flour will give me dermatitis herpetiformis. If I go to an Italian pizzeria, I don't have any issues. I bought the Antimo Caputo 00 flour to experiment on myself and it was a success. It's nice to be able to eat some sort of bread product without being miserable for days.
Interesting, thanks for the comment and for watching!
I did hear of many friends who went to Italy and said "why can I eat lots of bread and pasta and never get bloated or gain weight in Italy but when I do the same in USA I get bloated and gain weight and have all sorts of problems". These problems are probably caused by inflammation. This is the reason I was interested in exploring flours from Italy because it might actually create less inflammation in the body.
Yup, same. Caputo flour pizza is light on my digestion. North American flour pizza I feel for days. I found the red Caputo to be superior to the blue.
Amazon has any flour you want. Most All Purpose flour has much less protein than The KA brand you used. How about an experiment using low protein AP flour with 5-10% Vital Wheat Gluten added?
If you’re in Europe Caputo is cheaper. Also i read that Caputo uses wheat from North America soo…. 🙃
Why do people tell me Caputo blue is not good for long ferments but you did 72 hours. I’m new at this and I feel like there is always something wrong. I just bought a ton of blue flour but now I’m hearing I can’t use it to make Vito’s double ferment recipe
buying caputo 00 flour in 55 pound bags makes it even cheaper than King Arthur (in smaller bags). it still wins!
4:58 the hassle to have Caputo shipped from Italy? What? There are numerous stocking retailers in the USA. And then there are USA -made 00 high protein pizza flours. From Grain Craft and King Arthur. Grain Craft being 75% lower cost the KA, when purchased at a Cash and Carry.
American flours or products are 💩 gmo pesticide and added with soo many things ...
It’s on Amazon and it’s 16 $ for two 2.2 LB or 1 KG bags .
I just got some 2.2lb bags on, brick oven baker, for 4.99 ea. free ship over 35.00
Do you ever use King Arthur Bread Flour?
I like it for Detroits sometimes. It make perfectly good pizza
What's the W rating for Ap and Caputo??
Caputo blue works with very high temperatures 800-1000 f in wood oven
I just paid 7.50 for 5 pounds of KA, and 58.00, for 55 pound Caputo 00 shipping included.
$7.50 for KA? good lord.
Right? KA averages .99 per pound where I live.@@PatioPizza
You can run the Caputo with a much higher hydration than typical all-purpose flour. Try an 80-90% hyderation and make another video.
I get it for way less than 4x the price.
Rub it in… ; )
Yeah, but shoplifting isn't okay !! LOL
Now do cheap Aldi bleached flour compared to KA.
Basil looking pretty burnt:)
add it at the end or under the cheese
Strange...normally I'm completely annoyed watching someone eat, especially the sound. You seem to not have that effect on me. WTF???