Red and blue Antimo Caputo 00 flour What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of assume that's it. I've used it with great success in making pasta, but I'm thinking of trying pizza dough. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. What's the difference?
Caputo Rosso (red) might have a slightly higher gluten content (~12-13%) than Blu (blue) (~10-12%) and higher stability. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza.

Here are spec sheets directly from their web site:  


BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf
Extracted from their page:
"for the demanding technical pizzaioli", "recognized by the leading Neapolitan pizza certification associations", "ideal for classic Neapolitan Pizza in wood fired, gas or electric ovens", "produces a very soft and flavorful crust with optimal hydration", "high-quality protein and gluten result in a consistent long-rise dough.", "milled specifically for use at temperatures above 700°F", "Growth: 1’50”-2’00”; Stability: 8’-10’; …"
RED: http://caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf
Extracted from the page:
"higher protein and gluten content and water absorption is ideal for long-rise doughs", "obtains soft texture", "ideal for pasta, pastry, specialty breads and pizza", "Growth: 2’00”-3’00”; Stability: 12’-14’; …"


And since they both say ideal for pizza - nothing can go wrong ;-)



And if you don't know what the differences in stability times mean ...
I find this page quite informative:
http://www.wheatflourbook.org/p.aspx?tabid=33
Flour science is almost like airports ... with all the arrival and departure times =D