#21  
Old 03-05-2010, 07:48 PM
Journeyman
 
Join Date: Mar 2009
Location: North Louisiana
Posts: 305
Default Re: Caputo Rosso is here!

ok, so to summarize, Caputo in the red bag is what we want in a high heat brick oven correct?
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  #22  
Old 03-06-2010, 03:12 AM
Serf
 
Join Date: Jan 2008
Location: Connecticut
Posts: 4
Default Re: Caputo Rosso is here!

I have been using Caputo Rosso for a year in my oven at about 800 degrees. Works great. I get it in 20lb boxes.
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  #23  
Old 03-06-2010, 03:25 AM
Apprentice
 
Join Date: Jan 2009
Location: saugerties, ny
Posts: 193
Default Re: Caputo Rosso is here!

yes indeed.
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  #24  
Old 03-08-2010, 06:34 PM
Peasant
 
Join Date: Aug 2009
Location: ny
Posts: 46
Default Re: Caputo Rosso is here!

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
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  #25  
Old 03-10-2010, 09:03 AM
Serf
 
Join Date: Mar 2010
Location: London
Posts: 1
Default Re: Caputo Rosso is here!

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

Thanks.
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  #26  
Old 03-10-2010, 09:58 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Caputo Rosso is here!

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
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  #27  
Old 03-10-2010, 10:03 AM
Peasant
 
Join Date: Aug 2009
Location: ny
Posts: 46
Default Re: Caputo Rosso is here!

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
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  #28  
Old 03-11-2010, 04:10 PM
Peasant
 
Join Date: Aug 2009
Location: ny
Posts: 46
Default Re: Caputo Rosso is here!

here is image of small red bag
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Caputo Rosso is here!-cap_rinforzato.jpg  
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  #29  
Old 03-11-2010, 04:15 PM
Peasant
 
Join Date: Aug 2009
Location: ny
Posts: 46
Default Re: Caputo Rosso is here!

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

THX
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Caputo Rosso is here!-antimocaputo6.jpg  
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  #30  
Old 03-11-2010, 05:03 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Caputo Rosso is here!

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
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