I am able to get pound and pounds of the Caputo Chef flour virtually for free through a childhood friend of my who owns his own Pastry shop. I am able to get others as well but I wanted to get the opinion on this type of flour as I see in the pizza bible it has a variety of the same company.
The flour im talking about if the Caputo Chef flour , certified importated from Naples Italy 🇮🇹, spec stat it's about 13% protien. I got literally 20lbs of this stuff.
Anyone want to share their experience with this flour? How workable is it? What variety of pizza will it be best for, etc.
According to my friend and some locals they say it's a jack of all trades. Meaning it can be used from pizza to bread to pastries.