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caputo!, CAPuto!!, CAPUTO!!!
First of all.
I owe a special thanks to James for sending me a prize of a 5 pack of Caputo flour.
I received it last week. And I couldn't wait to try it out.
So I mixed 2 batches on Saturday morning. I didn't have time on Friday night.....
I used the standard recipe, but with less salt.
500 grams flour
300 grams water
10 grams of salt
3 grams of yeast.
The house was around 69f so it was nice and cool inside.
I must say the dough properties were far superior to anything that I've used so far. The last couple of batches of dough, that I made out of standard bread flour, were far to wet with the recipe, but with the Caputo, it was perfect.
After mixing and placing the dough into bowls to rise, I could just see the difference. It's smooth, shiny, pretty. It's hard to explain, but I'm sure Caputo users understand. The dough is so silky smooth. And it feels wonderful. The working properties are outstanding. It stretched easily and never pulled back. I could stretch it so easily and I even did a bit of spinning. NO PROBLEMS!
Anyways, after doubling, cutting, forming, and resting. I made four 15" pizzas: a cheese, a sausage, and two pepperonis.
They cooked very well, no burning, no raw spots, nada. I did get a bit of the desired charring though.
The taste - Magnifico! The family raved about how good it was!
I guess I am a lifer now~!
Thanks again James.
OH..... I didn't take any pics..
I just forgot to take any in the feeding frenzy. 
I'll take plenty next weekend though.
Dave
I owe a special thanks to James for sending me a prize of a 5 pack of Caputo flour.
I received it last week. And I couldn't wait to try it out.
So I mixed 2 batches on Saturday morning. I didn't have time on Friday night.....
I used the standard recipe, but with less salt.
500 grams flour
300 grams water
10 grams of salt
3 grams of yeast.
The house was around 69f so it was nice and cool inside.
I must say the dough properties were far superior to anything that I've used so far. The last couple of batches of dough, that I made out of standard bread flour, were far to wet with the recipe, but with the Caputo, it was perfect.
After mixing and placing the dough into bowls to rise, I could just see the difference. It's smooth, shiny, pretty. It's hard to explain, but I'm sure Caputo users understand. The dough is so silky smooth. And it feels wonderful. The working properties are outstanding. It stretched easily and never pulled back. I could stretch it so easily and I even did a bit of spinning. NO PROBLEMS!
Anyways, after doubling, cutting, forming, and resting. I made four 15" pizzas: a cheese, a sausage, and two pepperonis.
They cooked very well, no burning, no raw spots, nada. I did get a bit of the desired charring though.
The taste - Magnifico! The family raved about how good it was!
I guess I am a lifer now~!
Thanks again James.
OH..... I didn't take any pics..
I just forgot to take any in the feeding frenzy. I'll take plenty next weekend though.
Dave
With your large family, you will need a standing order of 1 bag a month. How about a few cases of San Marzano tomatoes while we are at it?
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