Caputo Rosso is here! Artisan Ingredients Discuss Caputo Rosso is here! in the Pizza Quest with Peter Reinhart forums; ok, so to summarize, Caputo in the red bag is what we want in a high heat brick oven correct?...

[JoeyVelderrain]

ok, so to summarize, Caputo in the red bag is what we want in a high heat brick oven correct?

[gsicignano]

I have been using Caputo Rosso for a year in my oven at about 800 degrees. Works great. I get it in 20lb boxes.

[KEmerson]

yes indeed.

[bigred]

I got my hands on some of the 1KG red caputo. Can anyone recommend a hydration level to start with. I will be cooking in a WFO. What should I shoot for an oven temp.

I have a GLOBE 5qt mixer and I mix 1600gram batches (flour and water weight) 60% hydration.

What should be my mixing process? how about this: Disolve yeast(3 grams) and salt in water, thoroughly mix water and flour with fork, let sit 20 minutes, mix for 8 minutes on speed one. Let sit at room temp for 1 hour. Make balls and refrigerate for 2 days at 38 degrees. Take dough out for only 30 to 45 minutes prior to making pizza. I find that if the dough has a little chill left in it I cannhandle it better.

Any comments would be appreciated.

Thanks
bigred

[orwell]

Also... is there a definitive comparison strictly between caputo pizzeria and rosso?

Thanks.

[james]

Hey guys,

Caputo Rosso is a little stronger than Pizzeria, though I do not know the exact technical specifications and Caputo does not publish them. I know of pizzerias who blend Rosso with a more standard Tipo 00 flour or even Tipo 0 flour to get a dough that they like.

Caputo Pizzeria is blended to be used "as is" for perfect pizza. It is the same from bag to bag, year to year and season to season, so that pizzerias can stick to the same formula (water weight, etc.) and get the same dough every time.

One last thing -- the flour in the small red bag (1kg) is Pizzeria flour.

James

[bigred]

James.....And Rosso (the stronger ) is the small red bag...correct???? Can you give me a starting point for hydration and oven temp and process for mixing and relaxing?/

thx

[bigred]

here is image of small red bag

[bigred]

Or is the the ROSSO... Which is the ROSSO that everyone is refering to .

THX

[james]

I can see that this is confusing (and I think I made it worse with the thread title).

Caputo Rinforzato (red bag) and Caputo Pizzeria (blue bag) are available in 25kb (55lb) bags, and targeted primarily at restaurants -- though FB sells the 55lb Pizzeria flour to home owners. The Caputo Rinforzato is a different flour blend and it is the one that is stronger than the Pizzeria flour (and according to the web site, designed for longer leavening periods in refrigeration). It is not widely available (if at all) in the US. At least we do not sell it.

The 1kg (2.2lb) Red bag for the homeowner is called Chef's Blend, but according to my sources, it is Pizzeria flour.

If this makes sense to you, maybe you can explain the blue lines in hockey.

James