On Jun 3, 5:53 pm, (Victor Sack) wrote:
> Donald Martinich > wrote:
> > boring academic stuff:
>
> > Victor's version is a translation of the recipe from the DOC
> > organization for Neapolitan pizza: Verace Pizza Napoletana Association.
> > You can find it in more detail at:
> >http://www.verapizzanapoletana.org/vpn/ricetta.htm

>
> Well, the stuff may be boring, but it is anything but academic.
> Specifications for Neapolitan pizza types are not a result of some
> diktat from above, from some government commission or a trade
> association. They were decided upon by the actual pizzaioli, with most
> every pizzaiolo in Naples participating. What they codified was simply
> their actual practice of making pizza. Nothing could be less academic
> and more practical and reflecting actual reality.
>
> Victor

Re Caputo flour (in recipe) see mention of Peter Reinhart using it at
http://www.fornobravo.com/pizza-ingr...-comments.html

I have never heard 00 flour referred to as Caputo flour; are they one
and the same,or is Caputo a brand. But darned if it doesn't look
order-able.
Dee Dee