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 pizza game with Italy’s finest flour – because your dough deserves the best!

TRUE ITALIAN HERITAGE - Sourced and milled in Italy, this '00' flour delivers the authentic texture and flavor that pros demand.
ELASTICITY THAT ELEVATES - 12.5% gluten content ensures dough with ideal stretch and chew, perfect for artisan pizzas and breads.
VERSATILE CULINARY POWERHOUSE - Perfectly suited for both traditional Neapolitan pizzas and rustic breads, making it a must-have for serious bakers.
BULK SUPPLY ENDLESS CREATIONS - Generous 25KG red bag keeps your kitchen stocked for all your pizza nights and baking marathons.
CONSISTENT PROFESSIONAL QUALITY - Caputo’s trusted milling process guarantees uniform particle size for flawless dough every time.

CaputoPizza Flour '00' Red Bag is a premium Italian flour with 12.5% gluten content, ideal for creating authentic, elastic pizza and bread dough. Packaged in a 25KG bulk bag, it offers professional-grade consistency and texture, trusted by chefs worldwide for superior baking results.

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