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More on Molino Caputo - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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More on Molino Caputo

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  • More on Molino Caputo

    We had a very good visit with the Caputo family last week. In the past, I have compared them with the perfume companies and wine negociant companies of Burgundy. After this meeting, I have a new analogy. They are the most like Illy. They use only be best raw materials, they use state-of-the-art technology, they are totally focused on quality (they run the mill slowly to never heat up the flour) and they are building a global brand. Yep, sounds like Illy to me. I've been learning a lot about coffee from Michael, who was a professional barista trainer (trained at Illy University) before getting into Italian artisan pizza.

    Caputo sales are rocketing up in Japan, and also growing very rapidly in the states, and the company is continuing to invest more resources in their pizza flour -- as opposed to their more commodity bread flours.

    This is all good for American pizzerias and home owners, as Caputo is making greater commitment to the states. More to come on that, but it's all good. We also got a couple of tips from Antimo on dough:

    1. Hydrate your dough -- he likes 62%-63% (excellent)
    2. Make your dough 24 hours ahead, and bring out the balls 2 hours before you need them.
    3. Don't touch the cornicione when you make your pizza base if you want it to be soft and puff up.
    4. Be gentle and go slow, handle the dough as little as possible.
    5. If you like a big cornicione, hold the sauce back a little further from the edge of the pizza and it will really puff up.

    Here are a couple of photos from the mill. Michael is on the left and Antimo on the right.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: More on Molino Caputo

    James,

    This is all good news. I wonder if, when Caputo is making plans to market more aggressively in the States, if Canada is on their map? I'm pretty sure that Caputo is not available anywhere in Ontario, or Toronto, and there are a LOT of Italians here and a LOT of pizzerias (high-end and mom and pop).

    Good photos. I'll take the skid in the centre pic; just wrap it up.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Re: More on Molino Caputo

      I'm going to use my Caputo for the first time in the oven this afternoon! I made the dough yesterday, it really had an amazing texture. I'll post photos later.
      Keller TX
      Artigiano 39"
      former Phoenix resident and Pizzeria Bianco fan
      www.leanblog.org
      http://mypizzaoven.blogspot.com

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      • #4
        Re: More on Molino Caputo

        Hi, i just wonder: were u able to find the caputo flour in Canada after all? im looking for 25kg bags they have

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