Caputo flour or king arthur's pizza flour...?
which flour do you prefer? And what experiences do you have with these types of flour? Learning to make pizza at home, just bought a pizza stone from surla table, and looking forward to recreate some great pies.
As i am a very beginner, any thoughts or comments would be greatly appreciated.
(***recipes will be from American Pie***)
Caputo 00 flours are supposed to perform best in high temp (700-900 degree+) environments. This is not something I've tested, for lack of high temp. equipment, but the word is that Caputo won't brown well at lower temps.
I second kengk on using KA Bread Flour, which has higher protein than the KA All-Purpose, which itself already has a slightly higher protein level than most AP flours.
Much also depends on what kind of pizza you're after. AP flour would be fine for pan pizzas, for example.
If by "King Arthur pizza flour" you mean their 00 variety, then I wouldn't bother with it unless you want a kind of cracker-crust style of thin-crust pizza. Italian thin crusts are not "cracker-like," but chewy. For some reason, King Arthur (which I usually love) makes a low-protein 00 flour instead of the higher-protein 00 that Caputo and other Italian pizza makers use.
00 is about the fineness of milling, not about protein level--just to clarify.