Zucchini,onion,homemade mozz, Gorgonzola, garlic and olive oil.


Baked on cleaning cycle, 2 minutes 45 seconds. 65% hydration. 50% Caputo, 50% All trump unbleached unbromated. Sourdough starter.

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Steve Mason
posted about 2 years ago

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Looks amazing. 50/50 Blend of Caputo and All Trumps is a great mix. Great work Steve!

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Raj Irukulla admin
posted about 2 years ago


That looks amazing. What temp do you get on cleaning cycle? Is there malt in your mix? My oven doesn't get that color even with malt.

Gregory McCarty
posted about 2 years ago


Very clever to use the cleaning cycle. I assume you are using the Caputo Blue and not the Red...? How did you happen to decide to blend those two flours?

Ken K.
posted about 2 years ago


I never use malt. It's the blue bag Caputo. I use those 2 flours to get the color and performance. The sourdough starter and 3 day rise helps also. Caputo doesn't cook well in a home oven. The cleaning cycle gets to 800F after an hour or so. I have been experimenting and cooking on the cleaning cycle long before the book. This book is great for the styles that can be baked at 500-550F. Any questions feel free to ask.

Steve Mason
posted about 2 years ago


Interesting. I have had quite good New York style pizza with the Blue even though the dough is very soft. I will chalk it up to being a novice and not knowing that it shouldn't perform well...

Yes, I am grateful that Tony took the time to work out the ways for very good pizza to be made in a home oven.

Ken K.
posted about 2 years ago


Ken, the 50/50 high gluten / caputo mix is a really good one if you can get the temp above 700F. Here's a pic of one I made with a similar formulation. 2 day cold rise, 750F, 2:30 bake.

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Raj Irukulla admin
posted about 2 years ago


I don't think there is any way to do that in our Wolf range oven... I will do it with 525 degrees and two steels---if I have time, I will do it this weekend.

Ken K.
posted about 2 years ago


Raj & Steve,

Great-looking pizze! Love them.

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Mike K.
posted about 2 years ago


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