Quick note: GPS (Great Pizza Search) Table has been updated. Now 51 purchased pizzas rated! – see it here. I will soon upload a table of all my homemade doughs for reference and recipes for others.
In the USA, there’s a load of crap that goes on with respect to Red State and Blue State. It’s a bullshit! Take responsibility for yourself and your family. Let others be…
I come from a working-class, union-loving family, but I was a desk jockey at a major, non-union (by choice) corporation.
As a result, I have my parents same work ethic and sensibility (except when it comes to bikes), albeit a different politic preferring to perceive only two peoples, those who work and those who use politics. Funny thing about that, my father (Grandpa Tony) had the same opinion. Enough said about that!
I’d much prefer to use my few remaining ergs of energy on a more important Red/Blue debate; that of Caputo Red flour versus Caputo Blue flour.
The Challenge
Last week, before I left for a few days of riding in the Finger Lakes, I decided to do a test of Caputo Red, Caputo Blue, and All Purpose Flour and made 3 dough balls of 3 different flours.
Caputo Red
This has been my primary flour for the first two years of my making pizzas regularly. I’ve been very happy with the recent pizzas that I made using this flour in the kitchen oven (both gas and electric, the grill top pizza oven, and on the Ooni.
Caputo Blue
i’ve been enamored by Caputo Blue since I had first learned about it on YouTube. Then, in our Sorrento pizza class, our instructor Francesco insisted on using Caputo Blue. I’ve had difficulty finding Blue, but in late May, I found it on Amazon.
Caputo‘s website suggests that blue is better suited to higher temperature Robbins ovens like my Ooni versus the red is better for lower temperature, kitchen ovens.
All Purpose
The “problem” with using Caputo flours is the cost. See this table:
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