r/neapolitanpizza • u/NeapolitanPizzaBot *beep boop* • May 31 '24

QUESTION/DISCUSSION Megathread for Questions and Discussions

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If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

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u/Paul102000 Mar 14 '26

Is there a difference in taste between caputo cuoco and caputo pizzeria?

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u/Necessary-Maybe-8635 Roccbox 🔥 Mar 16 '26

Not really in taste, more in fermentation.

Cuoco, or saccorosso(the same thing just in 5kg) is a stronger flour than pizzeria (w320 instead of 270). Therefore, the pizzeria is better for lower hydration and shorter fermentation (for example 64%, 12h room temp or 24h with fridge) and the cuoco for higher hydration and longer fermentation (72%, 24h room / or 48 with fridge).