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Imported Flour

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Have any of you pizza makers out there used Caputo 000 flour? I'm interested to know your thoughts about working with it, if you use a substitute and if so what kind of flour do you use.

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  1. I use the Caputo 00 flour when I can get it, and really love it. Definitely a difference in the texture of my crust and the workability at very high hydration. But I also recently built a wood-fired pizza oven in my backyard, so I'm cooking at 900 or so degrees, and high hydration is especially nice.

    I'm about to break down and buy a 50lb bag of the stuff, I like it that much. It's pretty expensive in the tiny bags from the local Italian market.

    When I don't go up to the Italian market for Caputo, I use King Arthur bread flour. It's fine, but I do notice a difference, both in workability and results.

    6 Replies
    1. re: modthyrth

      If you come back and read this modthyrth, i'm interested in building an oven in my back yard and was planning on doing it this spring. What plans did you use or did you use a modular oven.

      1. re: Lenox637

        I used the (free! comprehensive!) plans from www.fornobravo.com to build a traditional brick oven. I've never done a lick of masonry before in my life, though I'm fairly handy. The free plans and the amazing forum they host--with a wealth of knowledge posted and people there to answer any question you might have--were what made it possible.

        The oven is a joy to cook in, and I'm still in the very steep, early part of the learning curve (I finished the oven the day before Christmas). Day one I fire it to high heat and make pizzas. Day two, with the retained heat, is good for artisan breads and roasts. Day three, retained heat and perhaps a tiny fire for woodchips is great for smoking and long cooking times. Three days of cooking from one fire!

        I'm modthyrth over on forno bravo as well, if you want to check out my build.

        1. re: modthyrth

          I used to be the cook at a wood fired pizzeria and am very familiar with using the ovens. thankfully I have done masonry before so it sounds like only alot of hard labor to me. It has been my dream to have my own oven out back. What area do you live in? Christmas was very cold for us in New England so I am interested in the ambient temp for the 2nd and 3rd days.

          Thanks so much for getting back so quickly. Have fun with your oven!

          1. re: Lenox637

            I'm in the Phoenix area. Finishing it at Christmastime was *much* more comfortable than starting the project when I did, in July. ;-)

            It is a lot of labor, but the results are well worth the effort.

            As for ambient temperatures, with even a simple door, people in even very cold climates report getting multiple days of cooking from a single (large) fire. Not having to deal with those kinds of weather conditions, I'm certainly not the expert, but there are plenty on the FB forum who can give much more specific information and advice.

            1. re: modthyrth

              Thank you so much! I've been in Phoenix during the summer, i don't think that I would want to do that kind labor in that weather, but.........

              Thanks again, you've been a great help.

      2. re: modthyrth

        Interested in your woodfired oven building. I am in the midwest and would love to make one. Any tips, etc?

      3. Ive never used Caputo000 because I prefer King Arthur's bread flour, or if you're really lucky, use Sir Lancelot and let your Kitchen Aid do the kneading.

        1. I seonc the Caputo! Wish I built the pizza oven, but I can tell you the taste, texture and workability of the dough is sginificant. Go for it!