#11  
Old 12-13-2009, 10:13 AM
Peasant
 
Join Date: Aug 2008
Location: Missouri
Posts: 26
Default Re: Caputo Flour

Is there a standard for dough weight vs. diameter of pizza? Pizzas have been getting very thin, and was wondering what others figure as a good dough weight for a 10" Neopolitan Pizza.

Tom
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  #12  
Old 12-13-2009, 10:19 AM
brokencookie's Avatar
Journeyman
 
Join Date: Oct 2007
Location: Pacific Northwest
Posts: 376
Default Re: Caputo Flour

There is a large range of weights for doughballs depending upon the actual desired thickness. Most tend to range from 210 grams to about 285 grams for a 10 inch pizza
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  #13  
Old 12-13-2009, 04:59 PM
Peasant
 
Join Date: Aug 2008
Location: Missouri
Posts: 26
Default Re: Caputo Flour

I have been pushing the limit with the dough strectching. 210-215 for a 10" plus pizza. I have enjoyed the ease of stretchng the Caputo and I love light thn crust pizza. The 8 year old food critic in the house says its too thin. I agree. I will try one at the upper range at 285 grams and see what get. VPN calls for a maxmum 3mm crust. Wonder how you measure that.

Tom
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  #14  
Old 02-23-2010, 11:35 AM
Serf
 
Join Date: Feb 2010
Location: Dexter, Oregon
Posts: 13
Default Re: Caputo Flour

Jeanette Catena (along with her husband Frank) at the Forno Bravo Expo this past weekend (VPN trained) get's about 150 pizza's out of her 55 lb of Caputo flour.
She makes the pizza's the equivalent of 9 oz. and stretch's them out to 12".
Jeanette, is also the importer for Caputo flour, so she knows...
RicklessssssssS in Oregon
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