Author Topic: caputo back on track  (Read 985 times)

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Offline thezaman

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caputo back on track
« on: January 17, 2011, 01:06:36 AM »
 changed my supplier on caputo my dough is back to normal. easy to work with and got a nice rise oven at 800 deg floor. did a scrambled egg pizza for guests to take with them as they were traveling. also used escarole fried in garlic and chili oil on a margherita .


Offline norma427

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Re: caputo back on track
« Reply #1 on: January 17, 2011, 01:16:54 AM »
changed my supplier on caputo my dough is back to normal. easy to work with and got a nice rise oven at 800 deg floor. did a scrambled egg pizza for guests to take with them as they were traveling. also used escarole fried in garlic and chili oil on a margherita .

Larry,

Good to hear since you have changed your supplier for Caputo that your dough is back to normal.  Your pies look great!   :)  I never tried escarole on any pizza, but that sounds delicious to me. 

Norma
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Offline Jackie Tran

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Re: caputo back on track
« Reply #2 on: January 17, 2011, 08:06:00 AM »
Your pies look great Larry!  Any crumb shots to share?  What hydration have you settled on?

Offline BrickStoneOven

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Re: caputo back on track
« Reply #3 on: January 17, 2011, 08:28:21 AM »
The last one looks great.

Offline andreguidon

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Re: caputo back on track
« Reply #4 on: January 17, 2011, 11:00:17 AM »
"Simplicity is the ultimate sophistication." Leonardo da Vinci