Quest For Caputo 00 Pizzeria Flour
- Lee Miro Mar 29, 2006 03:23 PM
My boyfriend has gotten into pizza making lately and has been trying to find a local source for this particular brand of 00 Italian flour, which apparently is hands down the best flour for pizzas. I wanted to surprise him with some and called quite a few Italian grocers, but no one carries Caputo. Have any of you hounds happened upon this flour, or (heaven forbid) does he have to settle for a different brand of Italian 00? I'll travel anywhere the subway goes (no car).
On a flour related note, does anyone know where I can find the southern brand White Lily Flour (for biscuits) or imported French flour? I can mail order the White Lily, but it just seems ridiculous.
I've included a picture of all the Caputo flours and a link to the Caputo Pizzeria.
Yeah, I tried calling both in Febuary when I first read the May 05 Caputo thread on this board. But both said they didn't have it. Also tried Citarella, Buon Italia on 9th Ave, and Caputo's Fine Foods in Brooklyn. I only called the three A&S locations in Brooklyn--are there others?
Well, I found out the answer to my own question, so I thought I'd post it for future Caputo flour seekers.
The only place to get Caputo 00 Pizzeria flour in NYC is at The Chef's Warehouse ( http://www.chefswarehouse.com/ ). They are the wholesale bricks and mortar location of the distributor Dairyland USA. Chef's Warehouse is located at 1300 Viele Ave btwn Faile St and Bryant Ave in the Bronx (718-842-8700). They do cash and carry transactions M-F before 3 pm.
Caputo 00 Pizzeria is sold in 25 KILO bags for $45.90 (I think that's about 55 lbs). They also sell "Caputo Blue Extra" and "Caputo Red" in 25 Kilo bags for $35.
The Caputo brand is the brand preferred by pizzerias in Naples, and they seem to only sell flour in 25 kilo bags (thus why none of the nyc italian grocers sell it). For info on Caputo flour (and why I'd haul a 55 lb bag from the Bronx) see the threads on the pizzamaking forums ( http://www.pizzamaking.com/forum/inde... ).
Pennmac in Pittsburg also sells Caputo 00 Pizzeria in repackaged 5 lb bags for $3.95 plus shipping, which gets pricey---double or triple the actual cost of the flour. ( http://www.pennmac.com/items/3202/
I read about the flour being available at Pennmac in last Friday's ChowNews, and since my husband happened to be on a business trip to Pittsburgh, I had him pick me up a bag. The catch is, I've never made a pizza at home. I've spent the evening perusing pizzamaking.com until I'm dizzy... seems that the 00 flour is best used to make a Neopolitan-style pie, which requires a super-hot oven.
Hey Lee, when your boyfriend figures out what to do with the Caputo 00, can you post a recipe on the Home Cooking board for us? And maybe any other crusts he's made that are very delicious? I'm going to keep my imported-from-Naples-via-Pittsburgh flour in the freezer until I know what's what. TIA.
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Garden of Eden started carrying the 1 kg bags at at least 2 of their Manhattan locations, presumably they all have it?
re: Joe MacBu
Most recently, only one of them had it in stock,-the store on 14th St between 5th & University. Yes, it's "that/the" Caputo and according to commentary reported elsewhere on the web (maybe pizzamaking.com), it is their pizzeria flour despite being in a bag that's mostly red. (In the wholesale sizes, the pizzeria flour is packaged in blue; red is something else.)