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caputo!, CAPuto!!, CAPUTO!!!

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  • caputo!, CAPuto!!, CAPUTO!!!

    First of all.

    I owe a special thanks to James for sending me a prize of a 5 pack of Caputo flour.

    I received it last week. And I couldn't wait to try it out.

    So I mixed 2 batches on Saturday morning. I didn't have time on Friday night.....

    I used the standard recipe, but with less salt.
    500 grams flour
    300 grams water
    10 grams of salt
    3 grams of yeast.

    The house was around 69f so it was nice and cool inside.

    I must say the dough properties were far superior to anything that I've used so far. The last couple of batches of dough, that I made out of standard bread flour, were far to wet with the recipe, but with the Caputo, it was perfect.

    After mixing and placing the dough into bowls to rise, I could just see the difference. It's smooth, shiny, pretty. It's hard to explain, but I'm sure Caputo users understand. The dough is so silky smooth. And it feels wonderful. The working properties are outstanding. It stretched easily and never pulled back. I could stretch it so easily and I even did a bit of spinning. NO PROBLEMS!

    Anyways, after doubling, cutting, forming, and resting. I made four 15" pizzas: a cheese, a sausage, and two pepperonis.
    They cooked very well, no burning, no raw spots, nada. I did get a bit of the desired charring though.

    The taste - Magnifico! The family raved about how good it was!

    I guess I am a lifer now~!

    Thanks again James.

    OH..... I didn't take any pics.. I just forgot to take any in the feeding frenzy.

    I'll take plenty next weekend though.

    Dave
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

  • #2
    Re: caputo!, CAPuto!!, CAPUTO!!!

    This is a little off subject, sorry! I notice all the recipes using grams. I have a Pelouze 2.2kg postal scale:
    Amazon.com: Pelouze Straight Weigh Postal Scale SP5: Electronics

    It has a 2.2 kg capacity and can handle tare weights (so I can subtract the weight of measuring cups).

    Is this an appropriate device for measuring food weights or do I need something else?
    Ken H. - Kentucky
    42" Pompeii

    Pompeii Oven Construction Video Updated!

    Oven Thread ... Enclosure Thread
    Cost Spreadsheet ... Picasa Web Album

    Comment


    • #3
      Re: caputo!, CAPuto!!, CAPUTO!!!

      Originally posted by Ken524 View Post
      This is a little off subject, sorry! I notice all the recipes using grams. I have a Pelouze 2.2kg postal scale:
      Amazon.com: Pelouze Straight Weigh Postal Scale SP5: Electronics

      It has a 2.2 kg capacity and can handle tare weights (so I can subtract the weight of measuring cups).

      Is this an appropriate device for measuring food weights or do I need something else?
      It should work just fine Ken. Just throw your measuring bowl on, zero it out, and start pouring!
      I think mine will go up to 5 kg.
      But I never get past 1 kg, even when using a heavy glass bowl!

      Dave
      My thread:
      http://www.fornobravo.com/forum/f8/d...ress-2476.html
      My costs:
      http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
      My pics:
      http://picasaweb.google.com/dawatsonator

      Comment


      • #4
        Re: caputo!, CAPuto!!, CAPUTO!!!

        Ken,

        Postal scales are very accurate and can measure in quite small increments. What you've got will do just fine. The only downside is if and when you want to make larger batches; then you might need a scale with a higher upper limit.

        Dave,

        I agree entirely with your Caputo rave review. It's wonderful stuff to work with and makes the best pizza ever.

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

        Comment


        • #5
          Re: caputo!, CAPuto!!, CAPUTO!!!

          I should of said: mine will go up to 5 lbs.

          Shop Salter Platform Scale at CHEFS.

          I was lucky though, I found mine at the local Ross store for 9 bucks!

          Talk about excited!

          LOL

          anyways..

          You're good to go Ken!

          How was that deep dish easy bake pizza?
          My thread:
          http://www.fornobravo.com/forum/f8/d...ress-2476.html
          My costs:
          http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
          My pics:
          http://picasaweb.google.com/dawatsonator

          Comment


          • #6
            Re: caputo!, CAPuto!!, CAPUTO!!!

            So Dave, should James have the 55 pound bag shipped to the same address?
            I told you that once you tried it there was no going back. With your large family, you will need a standing order of 1 bag a month. How about a few cases of San Marzano tomatoes while we are at it?
            Sorry, shameless plugging and peddling of FB wares.....but they both REALLY are the only way to go.

            RT

            Comment


            • #7
              Re: caputo!, CAPuto!!, CAPUTO!!!

              Originally posted by RTflorida View Post
              So Dave, should James have the 55 pound bag shipped to the same address?
              I told you that once you tried it there was no going back. With your large family, you will need a standing order of 1 bag a month. How about a few cases of San Marzano tomatoes while we are at it?
              Sorry, shameless plugging and peddling of FB wares.....but they both REALLY are the only way to go.

              RT
              LOL~

              As soon as I make it through Christmas, and overcome my finacial over-expenditures. I will be ordering a 55lb bag. I hadn't thought of the tomatoes. I guess I will have to order a few cases of those too. !!

              No reason to be sorry about the plugs. It's a way of giving back to James for providing such a great forum.

              dave
              My thread:
              http://www.fornobravo.com/forum/f8/d...ress-2476.html
              My costs:
              http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
              My pics:
              http://picasaweb.google.com/dawatsonator

              Comment


              • #8
                Re: caputo!, CAPuto!!, CAPUTO!!!

                Dave,

                You sold me, I'm going to order the 50 lb bag this week. One question for you though. What type of yeast did you use?

                thanks

                Richie

                Comment


                • #9
                  Re: caputo!, CAPuto!!, CAPUTO!!!

                  I am always amazed at how much more water can be absorbed into the Caputo and still be workable...

                  I also agree with Jim that a larger scale is handy for larger batches. Mine only goes to 3kg andI max it out sometimes...

                  Don't forget the scale in the forno bravo store
                  Digital Scale for Pizza and Bread Dough :: Pizza Stones & Pizza Making Accessories :: Forno Bravo Store

                  Drake
                  My Oven Thread:
                  http://www.fornobravo.com/forum/f8/d...-oven-633.html

                  Comment


                  • #10
                    Re: caputo!, CAPuto!!, CAPUTO!!!

                    Originally posted by Richie View Post
                    Dave,

                    You sold me, I'm going to order the 50 lb bag this week..

                    Richie

                    Two more addicts. Ahhhhh. :-)

                    James
                    Pizza Ovens
                    Outdoor Fireplaces

                    Comment


                    • #11
                      Re: caputo!, CAPuto!!, CAPUTO!!!

                      Originally posted by Richie View Post
                      Dave,

                      You sold me, I'm going to order the 50 lb bag this week. One question for you though. What type of yeast did you use?

                      thanks

                      Richie
                      I buy the vacuumed sealed double pack at Sam's. Fleshman's I think. It's instant and works pretty well. I keep the unopened pack in the freezer, and I put the opened pack in a Ziploc, and then I put it in the freezer too. My last batch lasted a year or so. And it was just as good at the end as it was in the beginning!

                      Dave
                      My thread:
                      http://www.fornobravo.com/forum/f8/d...ress-2476.html
                      My costs:
                      http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                      My pics:
                      http://picasaweb.google.com/dawatsonator

                      Comment


                      • #12
                        Re: caputo!, CAPuto!!, CAPUTO!!!

                        Originally posted by james View Post
                        Two more addicts. Ahhhhh. :-)

                        James
                        You do like pushing that soft white power!

                        It's good stuff!
                        My thread:
                        http://www.fornobravo.com/forum/f8/d...ress-2476.html
                        My costs:
                        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                        My pics:
                        http://picasaweb.google.com/dawatsonator

                        Comment


                        • #13
                          Re: caputo!, CAPuto!!, CAPUTO!!!

                          Is that dry active or "cake fresh" yeast. Sorry, just want to make it perfect.

                          Comment


                          • #14
                            Re: caputo!, CAPuto!!, CAPUTO!!!

                            Dry active Richie!

                            The stuff in the little envelopes, but much cheaper when you buy the bulk!

                            Let me know how it turns out!


                            Dave
                            My thread:
                            http://www.fornobravo.com/forum/f8/d...ress-2476.html
                            My costs:
                            http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                            My pics:
                            http://picasaweb.google.com/dawatsonator

                            Comment


                            • #15
                              Re: caputo!, CAPuto!!, CAPUTO!!!

                              Dave,
                              Welcome to world of satisfied Caputo users. As you have seen once you try the best you rarely go back. The recipe we use specifies fresh yeast and we use 3-4g for 1780g of flour. We have found that this gives us a good product to work with.
                              As our pizza master taught us, buy the very best ingredients you can afford and you will not regret the results it produces. Even if Caputo would double in price, I would still buy it rather than compromise the pizza that we have worked so hard to perfect.
                              Everyone we have served the pizza to over the past two years has raved about the crust. That speaks for itself.

                              Good Luck,

                              Tom in PA

                              Comment

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