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nickk 07-14-2011 04:56 AM

Molino Caputo pizza flour and San Marzano Tomatoes
 
Anyone know if/where Molino Caputo flours available in the smaller 1kg (?) packets in Sydney. I can purchase the big 25kg bags (from the guy that imports for the famous Pizza Marios) but how much pizza can you eat ? I got some from him once years ago and the dough was streets ahead of anything I've made since with the '00' flours (even those that say 'pizza' on them) you get at local delis, etc. Maybe if others are interested we can buy a 25kg bag (around $100 I think) and split up.

Also, for those interested you can buy San Marzano tinned tomatoes (D.O.P Granoro brand) from IGA in Haberfield and only about $1.50 a (400gm) tin. Bargain. Have purchased from Kirk foods before (another brand) but about (if I remember) $3 - $4 a tin. Found some 'Strianese' brand tomatoes (not San Marzano though) at the deli/supermarket right down and past the Bar Italia end of Norton St, and the tins are imported from 'Napoli Foods' in Marrickville, so I would think they import them and distribute Strianese San Marzanos (I have emailed and awaiting a response).

Anyone else have any thing to add ?

cobblerdave 07-17-2011 01:26 AM

Re: Molino Caputo pizza flour and San Marzano Tomatoes
 
Doug
Yes I agree with you I've made my dough with "00" or breadflour with plain white flour about a 50/50 mix. "00" by itself is a little too chewwy,Breadflour a little heavy but mixed works well.....I know this as there are rarely any pizza crusts left by the guests unless I burn them....

Regards Dave;)

Frasu 07-17-2011 01:54 AM

Re: Molino Caputo pizza flour and San Marzano Tomatoes
 
Hi Nick, I still haven't found any in that size. These guys Lario International | Fine quality artisan foods
sell it for $140 for 25kg. If you can get it for $100 then I might take the plunge. I just have to try it once to see if there is a difference. Are you able to divulge where to find this person who imports it for Pizza Mario?

Also, do Pizza Mario use Caputo flour? Lucios in Darlinghurst (brilliant pizzas) uses Gem of the West Bakers Flour http://www.manildra.com.au/wpdata/163.pdf. When I was there last I asked him what flour he uses and he showed me the Gem Of the West bag under the counter. He might have been throwing me off track as he probably gets asked that question all the time.

I went and bought the Gem Of The West and got pretty good results. You might want to try it.

Thanks for the info on the tomatoes in Haberfield.

nickk 07-20-2011 06:09 PM

Re: Molino Caputo pizza flour and San Marzano Tomatoes
 
Frasu,

Pizza Marios definitely use Caputo flour, and they actually buy it from Lario's. I went to see the guy from Lario's a couple of years back at his little place in Alexandria, and he gave me some from an open/damaged back to take home and try. Back then it was a little less than $100/25kg back but perhaps it was 'discovered' by others and he upped the price to make a quid. Disappointing that someone does not seem to import the smaller bags but i suppose the market may just not be there. i will try the Gem of The West flour - thanks.

heliman 07-22-2011 07:19 AM

Re: Molino Caputo pizza flour and San Marzano Tomatoes
 
Molino is low protein and not suitable for good pizza. Coles has Colavita 00 with 11-12 protein. A number of people have posted good results with it and it worked well for me too. Bit too pricey though and I only use Superb Baker' Flour these days.

heliman 07-24-2011 03:31 AM

Re: Molino Caputo pizza flour and San Marzano Tomatoes
 
Sounds good Doug ... do you have some pics available?

cobblerdave 07-24-2011 03:36 AM

Re: Molino Caputo pizza flour and San Marzano Tomatoes
 
The thing about taking pics of pizza.....somone is more likely to eat your evidence!!!


regards dave:eek:

Sharkey 07-30-2011 06:27 PM

Re: Molino Caputo pizza flour and San Marzano Tomatoes
 
Quote:

Originally Posted by Karangi Dude (Post 117603)
Nick,
I said in post #2 Woolies sell ''00'' flour I was not sure what brand, but I was in Woolies today in Coffs Harbour and they have Molino ''00'' flour in 1kg packs for $2.99 each.
I am sure that they would have it in Sydney.

Hey Doug

Just across the road from Woolies in Coffs is a very good deli/cafe called Pansabella. They sell an amazing selection of cheeses and cured meats (Jamon Iberico etc) and make good coffee. It is my wife's, cousin's shop.

emsoven 09-19-2011 06:55 AM

Re: Molino Caputo pizza flour and San Marzano Tomatoes
 
The Australians and the Italians use different terms to describe their flours, which can lead to confusion. Here in Australia we’re used to seeing gluten content expressed as a % on flour packs, the Italians however, don’t communicate gluten levels, they use Tipo 0 and Tipo 00 to describe how finely the flour is milled. Importantly the gluten levels in Tipo 00 flour can range from 6% – 12.5%. All to do with the difference in wheat grown in Europe vs Australia.

There is a common misunderstanding here in Australia that Tipo 00 is a pizza flour or at least suitable for making pizza dough. The Italians make several Tipo 00 flours; for pastry, 5% – 7% gluten, for pasta and noodles, 9% – 9.5% and pizzas 11.5% – 12.5%. *IMPORTANT – Most Tipo 00 flours here in Australia are for pasta and noodles, and do not have high enough gluten (or protein) levels for making great pizza dough.

So you may ask, why does pizza dough need high protein flour?

Well, great pizza dough comes from using a flour with a protein level of 12%. The high gluten level in the flour gives the dough a good elasticity and robustness. Gluten is the key to great pizza dough, it forms strands which bind together like a web during the mixing and kneading process. Air bubbles are trapped in this web and expand during cooking allowing the pizza dough to rise. During baking the stretched gluten becomes rigid as the moisture evaporates from the heat of the oven, and sets the pizza dough structure

cobblerdave 09-19-2011 07:55 PM

Re: Molino Caputo pizza flour and San Marzano Tomatoes
 
Hi
Thanks for the great explanation thats certainly a lot clearer for me.
Is there any flour thats your favourite? and of course were do you get it?
I use a 50/50 mix of bread flour and GP flour cause it works well enough and is easy to get get hold of, but am always willing to try something new

Regards Dave


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