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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.


                  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."

                  2. What yeast are you using? This is very important and, unfortunately, overlooked too often.

                    12 Replies
                    1. re: dietndesire

                      I use wild yeast and bacteria that was cultured from Carl Griffith's 1847 Oregon Trail sourdough starter ( http://home.att.net/~carlsfriends/ ). Sometimes I will spike it with a little bit of Red Star active dry yeast. I've found 2-3 days of fermentation in the fridge to have the best flavor.

                      1. re: Joe MacBu

                        Good man. If I hear you using proper ingredients for the other components maybe you would have interest in the brick dome creation.

                        Have you pushed your oven to those temps a few times? If so, have all oven parts and the tiles held up without issue? Seems so but I know some people who have rigged ovens certain ways(I among them) and there have been integrity issues.

                        1. re: dietndesire

                          If these are electric ovens designed for a self-cleaning cycle, these types of temps generated otherwise could probably be ok. Or so it seems to me. anyway, with the quarry tiles the most important thing is the heat of the tiles themselves. The heat in the oven is likely to vary the farther you get away from the heated tiles .

                          1. re: jen kalb

                            After preheating for 1.5 hours last weekend, the tiles were around 900 degrees.
                            The flame diffuser right on top of the heat source was around 1050.
                            Three inches above that, which is the lowest rack position in the main compartment, it was only 575.
                            The outside of the broiler compartment door was under 175.

                            I've done this a few times and nothing has melted (except lots of cheese) and no tiles have cracked.

                            I found a masonry place in northern Woodside that had untreated soapstone. The guy wanted $50 for a 14x16x1.25 inch slab. It seems like there should be a better deal for some scraps, but it's still a lot better than paying the same amount for a 1/2" thick "pizza stone". The $4 worth of tiles I'm using are doing an admirable job.

                            1. re: Joe MacBu

                              Is your oven fitted with a heating element on the top of the main oven(broiler) and one on the bottom or is it older configuration with the broiler shelf in the drawer below(heating element above the small space) and main oven with heating element below, baking only, technically.

                              What were you using to measure temperature?

                              $50 for that soapstone does sound way high. I think someone was using slate as a pizza stone sub if you care to look into it.

                              1. re: dietndesire

                                My oven is the latter. It has a small bottom compartment with the gas heating element (the is the compartment where the tiles/pizza are placed). Above the heating element is the floor of the large main oven compartment. There is no other heat source in the main compartment.

                                I am using an infrared thermometer (Mastercool 52225A-SP). The emissivity is set to 0.95, which is mostly likely not accurate. But since the pizza has been cookiing in about 1.5 minutes, the temperature should be in the right ballpark.

                                Thanks for the slate tip. I'll see how much it goes for in the hood.

                                1. re: Joe MacBu

                                  So you just tossed two tiles in that small broiler compartment? It is quite narrow and shallow.
                                  Oven sounds similar to the one I might try to heat up, in size and setup.
                                  If yours was OK, I would feel better.

                                  I have attempted worse and more difficult with varying degrees of success/failure. The worst was on a most obnoxious convection microwave/oven. I told him to stop being cheap and just buy a nice brick dome contraption.

                                  Thanks for your responses, by the way.

                                  1. re: dietndesire

                                    Here's a photo of the oven. The broiler pan in the middle is holding two layers of tiles.

                                    I picked up a free sample of very thick slate. Unfortunately it did not stand up to the test. When placed close to the flame, small shards peeled off.

                                    1. re: Joe MacBu

                                      That broiler unit is much bigger than the one I would try to rig. I assume it is still below the main oven unit but the broiler in this person's apartment is a tiny drawer below. That pan would not even fit. Will probably figure something out while trying not to burn down an entire apartment building.

                                      My apologies on the slate.
                                      You might be able to find a cheap pizza stone in a restaurant supply store.
                                      Not free or the $2 you have invested in the tiles but maybe $10 or 15.
                                      I have no firsthand experience with that but if you find one somewhere, let me know.

                                      1. re: Joe MacBu

                                        Sorry to be such a bother but where and on what in that pic would you place the pizza?

                                        1. re: dietndesire

                                          The black rectangle right in the center is a shallow broiler pan. The tiles are held inside the pan (if you look closely, you can see a bit of it sticking up above the pan). I place the pizza right on top of the tiles using a pizza peel. Hopefully, you can see the blue flame above the tiles as well.

                                          Using all Caputo flour did not work very well for me. The dough just did not brown enough. I've resorted to using 50% Caputo and 50% Gold Medal bread flour. This seems to work well. I've been getting a puffier rim on the crust, so now I've actually had to lower the position of the tiles so that there's enough clearance. It still gets hot enough.

                                          I've attached a cross section photo of a pie I made last weekend with squid ink in the dough.

                                          1. re: Joe MacBu

                                            Sorry, it looks like the photo upload is not working.

                      2. Pastosa sells OO Flour (I don't remember the brand or size). They also have tons of other stuff that would go well with your pizza.

                        Pastosa Ravioli
                        7425 New Utrecht Ave, Brooklyn, NY 11204