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Caputo red is stronger than blue, red holds it’s proof longer than blue, blue is better for getting a more authentic feeling Neapolitan with a delicate and soft crust that isn’t chewy.
I’ve probably made better pizzas with blue but prefer red for ease of use.
Nef-
Thanks for the info!
The Caputo website really doesn't help much - it's only half finished.
By red, do you mean Chef (13% protein), or Pizzeria (12.5%)?
It looks like bread flour I've been looking at (Marriages, which is what I've been using for bread making, among others) has higher protein (and W value, although that's not really used apparently).
NotThamesWater
All y'all caputo fans - how does it compare to boggo strong or very strong bread flour?
I'm a bit loath to buy yet another type of flour, and I'm not sure I have anywhere to store it.