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New pizza caputo flour - Forno Bravo Forum: The Wood-Fired Oven Community



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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New pizza caputo flour

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  • New pizza caputo flour


    Has anyone tried the Wheat flour Pizzeria Caputo Manitoba flour
    or the specific .Wheat flour 00 Pizzeria Caputo

    Whats it like....???...how are they different

    see list of what I can get at

    You searched for flour

    I usually use ...Wheat flour 00 Caputo 1kg but fancy a change???
    and getting a 25kg bag for the amount I use it

  • #2
    Re: New pizza caputo flour

    Hi Ross, I made my first Pizza and bred last Saturday. Everybody just loved it. For the bred I used strong bread flour from Tesco’s. It was pretty good but not as special as I thought it would be.

    Would be interesting how you are getting on with different flowers. Especially with flours you bought from UK suppliers.



    • #3
      Re: New pizza caputo flour

      Hi Jochen

      the oven looks wicked mate ---well played

      the pizza will tatse unbelievable if you use good flour and good sauce...

      Ive done int about 20 times now and it does get better each time trust me...

      buy the wheatt oo caputo flour at You searched for flour

      mix it with a quater semolina flour...this makes it lighter but crispier ( we like them v thin here)

      my mix is 500gr flour - 300 warm water with 5g dried yeast 2 teaspoons of sugar and 1 salt dissolved in it...then let it rise in a warm place for 3 hours

      then for the sauce - get some mozzano plum toms or ciro passata from nifeislife.com....tr the uncooked recipe at YouTube - fornobravo's Channel

      and then buy the good mozzarella from tesco finest range...

      trust me just do a plain one with a few olives or pancetta ham on top...you will taste the difference and it will be a good starting point...

      It took me loads of trial and error to find this was best


      • #4
        Re: New pizza caputo flour

        For those in the UK, you can get san marzano tomatoes in Sainsburys - their own brand Taste the Difference canned plum tomatoes are san marzano. DOP number and all.

        I was planning a taste test of a load of brands, but found these and have been happy and have just stuck with them.



        • #5
          Re: New pizza caputo flour

          thanks for the detailed answer ross. I your recipe as soon as I return from sunny Cyprus.