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Looking for Caputo 00 flour

Now that I've been able to get my oven to 800-1000 degrees, I'd like to start experimenting with flours for Neapolitan pizza.

Is there a store that sells Caputo Type 00 flour? Preferably in the 1kg size.
I've tried some of the Italian markets in Queens without any luck.
I'm willing to go anywhere within NYC.

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  1. Hey everybody, pizza at Joe's place!

    MikeG found the Tipo 00 recently at Garden of Eden ... http://chowhound.chow.com/topics/2723...

    And Dairyland USA in the Bronx, mentioned a few years earlier in the same thread, still appears to carry it. As of '06 it was open for retail sales; better call to make sure that's still the case ... http://www.dairylandusa.com/Catalog/P...

    1. That's awesome.
      I'm jealous if you live in the City and have an oven that can go up to 1000!
      I'd be baking breads and pizza all day long. ...of course, there's an endless list of baking, braising and roasting.

      They also sell Tipo 00 flour at Agatha and Valentina on the UES.

      Good luck experimenting!

      1. Thanks for the leads! I guess I wasn't searching the right boards.
        I'll let you know when I have it perfected so you can come over for a pie.

        Until last month, my gas oven officially went up to only 500F. (It's just a cheap Magic Chef oven that came with the apartment). Then I discovered that a double layer of quarry tiles placed 2-3" under the broiler gets up to 850F in an hour. It's over 1000F around the broiler element. It's such a thrill to be making pizza and naan that cook in under 2 minutes!

        If you have a gas oven, yours most likely will be as hot with the right setup.

        12 Replies
        1. re: Joe MacBu

          Coluccio's on 60th St. in Brooklyn definitely has the OO flour as well as other Italian stores on 18th Ave. Ave U etc.

          1. re: jen kalb

            Crazily, the Key Food on 5th Ave. and St. John's has it too.

            1. re: Amy Mintzer

              To clarify, I am looking for the Caputo brand. It is very different than the other Tipo 00 flours out there.

              1. re: Joe MacBu

                The flour from Coluccio's is in generic plastic bags that say "Farina 00" - there's no brand mentioned.

                1. re: lambretta76

                  they have had both the caputo packages and the generic bags over time. sounds like there is a source identified in Park Slope for the Caputo specifically, Like I said, I have seen others with the Caputo on the shelf in outer brooklyn italian nabes. I will be more specific the next time I get out there.

                2. re: Joe MacBu

                  Key Food Fifth Ave carries Caputo 00.

                  1. re: Amy Mintzer

                    Confirmed, just bought some from that Key Foods today. Very reasonably priced, too, $2.50 for the 2.2KG red bags.

              2. re: Joe MacBu

                Very clever idea to make your pizza and naan. I have a concern with the safety of creating that type of heat in a residential oven. I would check with Magic Chef.

                1. re: JohnAM

                  That sort of temperature is normally present without any modifications.
                  It's just not encountered at the rack position where baking is usually done. For instance, it still only gets to about 550F where I would roast a turkey or suckling pig.

                  Any gas oven should have a region of 700-1100F around the heating element. It's usually a narrow zone of only a few inches. So that's where I put my bread/pizza.
                  The outside of the oven doesn't get any hotter than it normally does when the oven's on high for an hour.

                  It's going to be a sauna in my apartment this summer. I'm thinking of opening a pizza spa.

                  I picked up two 1kg bags of the Caputo 00 Chef's Choice (supposedly the same as Caputo Pizzeria flour) at Agata and Valentina for $3.99 each. Thanks wileen! It was the closest place to my work and they were willing to check on stock over the phone.

                  Thanks for all the other tips as well.

                  1. re: Joe MacBu

                    You're welcome!
                    I'm glad you got it.
                    Yeah, they generally have great customer service at Agatha.

                    By they way, that's a great idea about the quarry tiles...where did you get them?
                    So, do you put a pizza stone on top of the tiles?

                    1. re: wileen

                      I got the quarry tiles (make sure they are unglazed) at the big box hardware store. I use them instead of a pizza stone because they are cheap and just as effective. I bought a box of two dozen 6" square tiles (7/16" thick) for around $12. That's like having 4 pizza stones. If you already have a pizza stone, be careful about using it at high temperatures. The inferior ones tend to crack.

                      An alternative would be to get kiln shelves. They come in various sizes, are designed for very high temperatures and tend to be of higher quality and cheaper than pizza stones. (Pizza stones are incredibly overpriced). However, I don't know of a local source for kiln shelves. Does anyone know of a source in NYC?

                      I'm going to scour some of the stone stores in Queens to see what they have. The tiles I use limit the size of my pizza to about 11" due to their 6" square modular nature. I can comfortably fit a 14x16" stone under my broiler to make larger pies.

              3. I actually recently noticed that Paisanos on Smith St. sells 00 flour.

                1. There are a couple of Caputo 00 flours. The most popular one that people are using in pizzas are only sold in 55 lb. bags. I buy mine online, where they repackage the 55 lbs into 5 lb. bags.

                  http://www.pennmac.com/items/3202

                  Yeah not cheap, especially when you add on shipping. The price you pay for good pizza...

                  2 Replies
                  1. re: yongjoo

                    Based on what I've read on pizzamaking.com, the 25kg Caputo Pizzeria flour is the same as the 1kg bags of Caputo Chef's Choice flour.

                    It's corroborated here: http://www.fornobravo.com/pizza-ingre...

                    1. re: Joe MacBu

                      Supposedly there are slight differences. I have not used the the Chef's flour. I'm sure if I did a taste test, I might not even know the difference. Here is a quote from a Caputo resource on that forno site:

                      "Caputo makes a wide range of flours, but there are three basic pizza flours. The flour in the small 1 kg blue bag (Ideale per pizze e dolce) is the most general purpose and the lightest. The flour in large 25 kg blue bag is called Pizzeria, and is used "as is" by most pizzerias. It is a little stronger than the flour in the small bag, but as David says -- you really have to be a pro to tell the difference. I have switched back and forth between the two over the years (including in the same night), and they are very similar.

                      Then, there is Rosso (or Red), which is the strongest of the three. Some pizzerias use it straight and some mix it with a general purpose flour to get a slightly lighter mix. Pizza enthusiasts that have got their hands on Rosso think it's great. Think of the Rosso as a version of the blue Pizzeria flour with just a little more muscle -- a chewier crumb, and a crunchier crust, that still has the incredible extensibility."