Pizza

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Nef in reply to @r_mash

where are people buying their caputo blue pizza flour / fior di latte from?

Local italian wholesaler.

and whats the difference between the blue 00 classica and pizzeria version?

Red Caputo has more protein and makes a slightly stronger dough, it rises slightly differently, and IIRC "lasts longer" in that in will hold its proof better, where blue is a bit more delicate. Red is less suitable for making a Neapolitan style pizza, but may actually make things a bit easier in practise.

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konastab01 in reply to @Nef

As you said but you can usually make decent with a longer prove. Not worth it imo

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Nef in reply to @konastab01

I seem to remember the justification/explanation being about how it was more suited to businesses that would make batches of dough less frequently, and the added robustness meant that the dough would last longer, where the window of use for Caputo blue was shorter.

Something like that anyway. The specific differences between the two have always been a source of debate!

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