Pizza

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umop3pisdn in reply to @skinny

In simple terms, the Red is more for making quick thin crust pizza (romano style) run at 720°F whereas the blue is better for thicker rimmed (Neapolitan style) run at 900°F.

Apparently.

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skinny in reply to @umop3pisdn

Oh! Where from?

We will see this evening.

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umop3pisdn in reply to @skinny

https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour

Blue really impressed me the first time I used it, really light.

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