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I'm trying to make awesome pizza. All-purpose flour makes crust that tastes like box pizza. I want to buy some Caputo 00 Pizza flour.
Anyone know where I can find some?!
Brooklynian » Forum » Park Slope »
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I can't remember the brand, but I've only found one brand of 00 in the slope and it was only in one store. D'vine Taste on 7th Ave occasionally has it. If you don't see it, ask. If they are out they can tell you when they expect the shipment. I feel like I'm continually looking for it in every store and that's the only place I've found it in Brooklyn.
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If you decideto be a slacker, buy a blob of raw dough from a pizza place.
They usually charge $4
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
Russo's carries it.
Also, in a pinch you can use Swan's Down cake flour. When I've made pizza for my family outside NYC, I've used it and it's perfectly fine.
I'd recommend using half regular (the Italians call it "Manitoba" flour) and half 00. Too much 00 and your crusts will be too floppy to work with - the Manitoba provides elasticity. Too little, and yeah, you wind up with box pizza crust - the uncut Manitoba is too dense.
Gonna make some this weekend, in fact! Maybe even on the grill!
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I'll have to keep my eye on Russo's--I've only looked for it there a couple of times but they didn't have it either time.
I thought cake flour and italian 00 were pretty different (something about protein/gluten) but I don't know that much about flour. The 00 at D'Vine is from Italy, btw. Sometimes when they don't have it they say it's b/c of a hold up at customs.
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Thanks!!! I live really close to Russos. They had two different kinds of itallian 00 flour. thanks for the advice! I am on a mission to get this crust right. I even have a pizza stone.
Still going to keep an eye out for Caputo 00 Pizza flour..
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I long ago gave up on finding 00 flour. Good to know Russos has it. I'll have to give it a try.
I believe in peace, bitch. -
earth's basket on 17th and 4th has Caputo 00 Pizza flour.
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Blue Apron has it from time to time.
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You can also buy some gluten flour and add it to all purpose to get the consistency of dough that you like. It's kind of fun to experiment by adding more or less to change the elasticity of the dough.
Bob's Red Mill is a popular brand that you'll see around or you can get it online: http://www.amazon.com/Bobs-Red-Mill-Vital-Gluten/dp/B0013JQNXA
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Bought some at Key Food on 5th Ave this afternoon.
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