What are the differences in Caputo flour?

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If you go directly to their website (Caputo) you will see the difference between the two flours as they explain it.
The blue bag is for wood ovens with a temperature of 700° and up! The red bag is for home ovens that go approximately 500 to 600°. Unless you have a woodfired oven, I would recommend the red bag not the blue. The double zero flour is better than any flour I have ever tried!

J. Lowe

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They are NOT the same flour. The chefs flour, or red bag, has a higher protein content, similar to bread flour. The blue bag, which has a lower protein content, is more like all purpose flour. The different color bags are based on the amount of protein in the flour itself, and the "00" is referring to how finely it is milled. Finer than standard flour. "00" flour is excellent for homemade pizza or pasta because it provides a more delicate texture to both.

Sim C

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They're both 00 flour, meaning that the particle size of the final product is much smaller than particle sizes you'd find in a typical American flour. The difference between the two flours is gluten content. The blue label is, from what I've read, in the 11-12% range (similar to American all-purpose flour). The red lab… see more They're both 00 flour, meaning that the particle size of the final product is much smaller than particle sizes you'd find in a typical American flour. The difference between the two flours is gluten content. The blue label is, from what I've read, in the 11-12% range (similar to American all-purpose flour). The red label is slightly higher at around 13% (similar to American bread flour). In practical terms, both will make excellent pizza. If you're making a pizza dough and plan you make it into pizza on the same day, there's a good chance that the blue label will yield a more tender crust while still having plenty of structure. However, if you're making a New York style dough, planning on adding a lot of toppings relative to the thickness of the crust, or making a dough with extended fermentation times, you may want the red label. The added gluten will give you the chewiness typical of NY pies, and because enzymatic activity breaks down gluten over time, higher gluten may be needed to maintain the structural integrity of the dough as fermentation time increases. see less They're both 00 flour, meaning that the particle size of the final product is much smaller than particle sizes you'd find in a typical American flour. The difference between the two flours is gluten content. The blue label is, from what I've read, in the 11-12% range (similar to American all-purpose flour). The red label is slightly higher at around 13% (similar to American bread flour). In practical terms, both will make excellent pizza. If you're making a pizza dough and plan you make it into pizza on the same day, there's a good chance that the blue label will yield a more tender crust while still having plenty of structure. However, if you're making a New York style dough, planning on adding a lot of toppings relative to the thickness of the crust, or making a dough with extended fermentation times, you may want the red label. The added gluten will give you the chewiness typical of NY pies, and because enzymatic activity breaks down gluten over time, higher gluten may be needed to maintain the structural integrity of the dough as fermentation time increases.

MusicBrian88

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Some of the responses to this question are ill-informed; I am referring to the posts that claim that 00 pizzeria flour and 00 chef's flour are the same flour packaged differently. A quick visit to the caputoflour.com site shows that the two flours are different. Few of us can meaningfully interpret the spec sheets, so … see more Some of the responses to this question are ill-informed; I am referring to the posts that claim that 00 pizzeria flour and 00 chef's flour are the same flour packaged differently. A quick visit to the caputoflour.com site shows that the two flours are different. Few of us can meaningfully interpret the spec sheets, so the implications for the home baker are unclear. I have used the chef's flour for thin-crust pizza, with good results. I would point out that although protein content is a fairly reliable indicator of how a US flour will perform, it is less reliable for European flours. In general, the gluten development at any protein level is less for a European flour. This is a very good flour for pizza, especially thin-crust pizza, but a skilled baker can accomplish almost any results with almost any flour. see less Some of the responses to this question are ill-informed; I am referring to the posts that claim that 00 pizzeria flour and 00 chef's flour are the same flour packaged differently. A quick visit to the caputoflour.com site shows that the two flours are different. Few of us can meaningfully interpret the spec sheets, so the implications for the home baker are unclear. I have used the chef's flour for thin-crust pizza, with good results. I would point out that although protein content is a fairly reliable indicator of how a US flour will perform, it is less reliable for European flours. In general, the gluten development at any protein level is less for a European flour. This is a very good flour for pizza, especially thin-crust pizza, but a skilled baker can accomplish almost any results with almost any flour.

Art Robins

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They are not the same flour! They are different! This blue bag is only meant for temps of 700, only for pizza! You can read about them here http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf and also http://caputoflour.com/wp-content/uploads/2013/07/00-Chef-Flour-SPECS.pdfhere

guy

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The caputo 00 chefs flour is a light flour that is really good to make pizzas, but also other baked goods such as biscuits, rolls, crescents, cookies etc. The Pizzeria flour is really a very fine flour for pizza only and is great for thin crusts. I would not use this flour for baking other goods, just pizza.

kelly s julian

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I have both, and I don't see any difference. Any 00 flour is quite different from U.S. all purpose flour.

Sharon V. Richardson

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I'm not sure there is a difference, I haven't used the Caputo 00 Chefs flour.

MG

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The chef's flour has the gluten and the pizzeria flour has little to none so gluten and or yeast should be added depending on what you are making.

Gib Johnson

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It is the same flour. I checked and there was a post discussing this issue. They call it (the Pizzeria flour) Chef's Flour for marketing purposes depending on who the reseller is.
MUCH!!! better than all purpose.

SBS

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