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Caputo Saccolosso, 55.1 lbs (25 kg)

Q: I use a high heat wood fired oven and currently use caputo blue pizzeria. i do 24 hour poolish. is this product better for my use?

I used a wood fired oven for years. I fired my oven to 1000 F and started the pies @ 750 F to 800 F. Burst bubbles @ 1 minute, take out @ 3-4 minutes. I've use several Caputo flours including Blue. I've used Rinforzato and the others successfully with and without preferment. If you're experimenting I'd suggest you try the Nuvola Super, one of my favorites, big, open Cornicione . Also Central Milling Tony Gemignani Flour will work well, high proten, chewier crust.. Bottom line, get a small bag of each and see how you like the pies. Each flour will give you a different pie.

Q: for pizza is there less expensive american version that's as good? also does one need to use a special yeast?

If you want true Neapolitan style pizza, don't be cheap! By this flour. Nothing compares! No special yeast is needed. A long, slow, low temp fermentation will yeald an amazing crust.

Q: Which version would one use for making pasta dough?

We use the 00 Caputo Rinforzato for making the dumpling skins for Chinese dumplings (my wife is form mainland China), which have the same texture as an Italian ravioli (I'm Italian). The quality of this flour and the taste of the finished product is far superior to ordinary AP flour. I would say 00 would be great for pasta making. Buy a smaller bag and try it before buying the 55 pound bag. And yes, semolina flour is also great for pasta making.

4.5/5

Product ID: 732650902

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Details

Brand
Molino Caputo
Package Weight
10.44
Unit Count
880 Fl Oz
Manufacturer
Antimo Caputo

Frequently Bought Together

Caputo Rinforzato 00 Flour 55 Lb Bag

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Antimo Caputo Chef's Flour 2.2 LB (Case of 10) - 22 LB Total - Italian Double Zero 00 Flour - Soft Wheat for Pizza Dough, Bread, & Pasta

Description

Caputo Saccolosso, 55.1 lbs (25 kg)

Have a Question? See What Others Asked

I use a high heat wood fired oven and currently use caputo blue pizzeria. i do 24 hour poolish. is this product better for my use?

for pizza is there less expensive american version that's as good? also does one need to use a special yeast?

Is there a guaranteed shelf life upon delivery?

Which version would one use for making pasta dough?

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€ 196.66

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