Experience on flour and (master) dough

Hi all,
in the following, I would like to share my experiences and findings also regarding claims such as

"It's all about great typo 00 Italian flour if you want great handling dough and Pizzas ... (more)

Ulli Haus
posted 9 months ago

Caputo at the corner store?!!!!

was this always on the shelf at the corner store?!!

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Maria .
posted 7 months ago

What's the difference between Caputo Blue, Caputo Red and Caputo Pizzeria flours?

What is the difference between Caputo Red, Caputo Blue and Caputo Pizzeria flours? I've always gone with the Caputo Pizzeria just because I'm making pizzas with it.

I've seen Blue and Red in sm... (more)

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Raj Irukulla admin
posted about 3 years ago

caputo not spotty

Hi Gents

The first 25kg bag of Caputo flour I bought used to go that nice spotty brown color, I've since had another 2 bags and I can't seem the get the same results. It just browns evenly! Does ... (more)

Mike R
posted over 2 years ago

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Can you tell me how the Caputo 00 flour is VS. Giusto High Performer Pizza Flour? Will you get the same pizza as if you were using the Caputo 00?

Grazie,
Cristoforo Fornaro

Cristoforo Fornaro
posted over 2 years ago

New Caputo NY flour test. Grandma

Here are the results of the new Caputo NY flour. Which I found out is the Caputo Roman flour (purple bag) that's malted. It's specs says 13.25% protein that the w is 290-320. I will try and post the ... (more)

Tony Gemignani admin
posted almost 3 years ago

Lowered the temperature to 700F on this latest pie

When using my 2Stone oven, I usually bake around 800F for ~2 minutes. The other night I decided to lower the temperature to 700F and increase the bake time to ~3 minutes. I was very pleasantly surp... (more)

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Raj Irukulla admin
posted over 2 years ago

Grandma in NY

I made more dough for my demo in NY. It was almost a 3 day fermentation.
I bulk fermented it from SF - NY and balled it on day 2. I used the Sicilian Dough recipe from the book adjusted the water s... (more)

Tony Gemignani admin
posted over 2 years ago

Tonight's Pies

Made 4 pies tonight. Same dough for all of them: 50/50 All trumps / Caputo. 750-800F temp. 2-2.5min bake time. Overall pretty happy with the results, but happy is a relative term. :-)

Here... (more)

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Raj Irukulla admin
posted over 2 years ago

caputo & new vs old fermentation methods

Broke out the Caputo pizzeria flour that I was saving for proper treatment in the oven. It's getting grilled . . .(long story) I'm trying Caputo for the first time.

It literally feels good in y... (more)

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Maria .
posted about 1 year ago