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V-wiz 07-11-2013 11:19 AM

Working with Caputo 00 flour
 
Hey gang, my next pizza will be comprised of the small red caputo chefs flour. I used to use King Arthur flour. Is there anything i need to do different now that i will be using the Caputo?. Any tips or advice would be greatly appreciated.
Thanks

Tscarborough 07-11-2013 11:40 AM

Re: Working with Caputo 00 flour
 
You will probably need to adjust your water a bit, so start light and work up. Other than that it will be the silkiest dough you have ever used.

V-wiz 07-11-2013 12:19 PM

Re: Working with Caputo 00 flour
 
Nice.. So more water?

Tscarborough 07-11-2013 02:08 PM

Re: Working with Caputo 00 flour
 
Probably less.

V-wiz 07-11-2013 03:53 PM

Re: Working with Caputo 00 flour
 
Ok got it. Thanks.

Anything else to add? i guess it shouldn't really matter what flour i use right?

okn 07-11-2013 04:40 PM

Re: Working with Caputo 00 flour
 
I use the same amount of water with caputo as without. I do find the dough, however, to be much more silky (as Tom described) and delicate than other flour at the same hydration level. So if you were looking for something comparable to what you're used to, add less water. By the way, did you reschedule or do the big pizza party extravaganza that you were talking about?

V-wiz 07-11-2013 05:10 PM

Re: Working with Caputo 00 flour
 
Quote:

Originally Posted by okn (Post 156996)
I use the same amount of water with caputo as without. I do find the dough, however, to be much more silky (as Tom described) and delicate than other flour at the same hydration level. So if you were looking for something comparable to what you're used to, add less water. By the way, did you reschedule or do the big pizza party extravaganza that you were talking about?


I definitely had that party, for fathers day. A good amount of those photos can be found here. http://www.fornobravo.com/forum/10/1...s-19457-8.html

Tscarborough 07-11-2013 07:24 PM

Re: Working with Caputo 00 flour
 
4 Attachment(s)
If you want to see what Caputo and a hot oven can do, here are a couple of pictures (not mine). This is, as you can see, a 36.7 SECOND Margarita pizza. Second pic is the bottom. The mushroom pie was around 60 seconds and is bar none the best pizza I have ever eaten. The crust is exquisitely crisp on the surface, but tender and digestible. The last picture is one of mine done the next day when the oven had cooled down to around 760 degrees, it is an All Trumps 48 hour dough, 300 gram ball stretched to 16", with marscapone, rum soaked cherries, and thin sliced lemons. A liberal dose of rum was applied as well as olive oil.

V-wiz 07-11-2013 07:27 PM

Re: Working with Caputo 00 flour
 
Those are awesome. So hungry for pizza now. Thanks for sharing

UtahBeehiver 07-12-2013 05:29 AM

Re: Working with Caputo 00 flour
 
Tscar,

Like that desert pizza.........


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