On Thu, 25 Oct 2018 19:15:20 -0500, Sqwertz >
wrote:

>On Thu, 25 Oct 2018 12:43:22 -0600, graham wrote:
>
>> My best pizza bases have been made with low gluten, Italian "00" flour.
>
>
>This is he biggest issue with the misinformation about pizza
>flour/dough that is wrong on several major sites. Caputo's variuos
>pizza flours are about 13% protein/gluten. That's on par with many
>bread flours. All purpose flour is 8-11%. And cake flour (low
>gluten) usually less than 9.
>
>Unless there some sort of protein that doesn't translate into gluten
>in Caputo, then it's definitely a high gluten flour. cake flour
>would eb all wrong for a proper pizza crust.
>
>-sw
>
I've noticed the same percentages you indicate when shopping at Cash
and Carry and looking at their labeled pizza flour. Since the store
carries a huge stack of this flour I assume that local pizza places
are buying it.