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.

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.

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.

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🍕 Elevate your craft with Italy’s finest flour – bake like a pro, every time!

STORAGE SMART - Keep sealed at room temp to preserve freshness and prevent moisture or pests
BULK SIZE FOR PROS - Generous 55.1 lbs (25 kg) sack designed for high-volume kitchens
OPTIMAL FERMENTATION - Formulated for low-temperature, long fermentation to unlock superior dough flavor
VERSATILE BAKING POWER - Perfect balance of strength, stretch & elasticity for pizza, bread, and pastries
AUTHENTIC ITALIAN HERITAGE - Crafted since 1924 with three generations of expertise

Caputo Saccolosso is a premium 25 kg Italian flour sack, expertly milled for professional chefs and artisans. Renowned for its perfect balance of strength and elasticity, it supports long, low-temp fermentation ideal for pizza, bread, and pastries. Trusted since 1924, this bulk flour ensures consistent, authentic Italian baking results while requiring careful storage to maintain peak freshness.

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Our prices include the product cost, international shipping, import duties, customs clearance, and local delivery charges. We handle all customs and import procedures, ensuring there are no hidden fees upon delivery. PRO members receive additional benefits including free shipping.

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Brand	CAPUTO(カプート)
Product Dimensions	33 x 13 x 55 cm; 10.44 kg
Is Discontinued By Manufacturer	No
Region Produced In	Italy
Form	粉
Manufacturer	モンテ物産
Country of Origin	Italy
Additives	Flour
Item Weight	10.4 Kilograms

Caputo Saccolosso, 55.1 lbs (25 kg)

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