put a few foodies together with master pizzaiolo Roberto Caporuscio, Tipo 1 and Tipo 00 flour, and let the tasting begin. Excellent article by Charles Scicolone!
Do you have a favorite flour for pizza dough?
On the evening of our planned tasting at Keste Pizza & Vino Bleecker Street comparing pizzas made with Tipo 1 flour to Tipo 00, I made sure to arrive early so that I could have an opportunity to discuss the differences in the flour with the master pizzaiolo, Roberto Caporuscio.
Roberto is now using Caputo Tipo 1 flour, which the company describes as follows. “It is an historic flour by aroma, color and flavor. It has a high protein index of 13 and is made from a perfect selection of the best variety of grains with all the richness of wheat germ. Type 1 is suited for direct and indirect dough making with a longer rising time.”
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