New York Style Flour


Has anyone tried both the Tony's artisan and the new Caputo NY style flour? Thoughts?

Jon D.
posted almost 2 years ago

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Jon,

The Caputo NY is being tested right now. I don't think it's hit the market yet. I know Tony is testing it right now, and having a lot of fun, and eating a lot of pizza in the process of doing so!

I've tried the Tony's, but not the Caputo. Tony will chime in, since he's probably one of a handful that have tried both.

Raj

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Raj Irukulla admin
posted almost 2 years ago


The Caputo NY flour is not finalized yet. They brought this team to Naples to help make it geared towards the consumer market.

Not sure if you followed out Facebook journey. We have adjusted this flour 9 different times already by making it stronger, weaker, malted, non malted etc.. It's been tested in many different recipes and at many different temperatures.

We have narrowed it down in their laboratory for the Caputo family and are very excited to say it's a great flour. Available in the soon future.

My flour is available. Shoot me an email tony@thepizzabible.com for more info.

Tony Gemignani admin
posted almost 2 years ago


Thanks for the update. I have seen your journey and I guess I was confused as I have seen the NY style flour for sale on line. Looking forward to trying both yours and the new Caputo.

Jon D.
posted almost 2 years ago


Jon, the Tony's Artisan is a fantastic flour. It's unique in that it's a high gluten 00 flour. Usually most 00 flours are lower in protein. I use 4-5 flours for various styles of pizza making, and the Tony's Artisan is one of them.

If you're looking for smaller quantities we offer it on the Pizza Bible Store here:

http://store.thepizzabible.com/collections/frontpage/products/tonys-artisan-00

We also offer it in our high gluten and Pizza Bible flour assortments:

http://store.thepizzabible.com/collections/all/flour-assortments

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Raj Irukulla admin
posted almost 2 years ago


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