Author Topic: Secrets of your recipe or technique  (Read 12770 times)

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Offline Pete-zza

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Re: Secrets of your recipe or technique
« Reply #50 on: January 08, 2005, 04:01:34 PM »
DKM,

How does the 5-hour rise NY style pizza compare with one that uses dough that has had an overnight stay in the refrigerator?  I assume you use high-gluten flour.  Is that correct?

Peter


Offline pftaylor

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Re: Secrets of your recipe or technique
« Reply #51 on: January 09, 2005, 12:02:50 PM »
Pete-zza,
I tried to buy Caputo 00 flour yesterday at Mazzaros Italian market and they were out. The staff didn't seem to know if and when any would ever be in stock again. All they knew was their 00 flour "came from Chicago". Any thoughts on where to buy smaller quantities of Caputo flour than 50lbs?
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Offline DKM

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Re: Secrets of your recipe or technique
« Reply #52 on: January 09, 2005, 12:33:33 PM »
DKM,

How does the 5-hour rise NY style pizza compare with one that uses dough that has had an overnight stay in the refrigerator?  I assume you use high-gluten flour.  Is that correct?

I found it have very good flavor, and it was a very easy dough to work with.  That being said, I tend to have an active, humid, and warm kitchen when i'm home cooking.  Still need to try adding the malt powder.

DKM
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Offline Pete-zza

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Re: Secrets of your recipe or technique
« Reply #53 on: January 09, 2005, 01:05:31 PM »
jftaylor,

I'm surprised that Mazzaro's ever carried the Caputo 00 flour to begin with.  Are you sure it is the Caputo brand? If their flour came from Chicago, I suspect it is a distributor of the flour in the mid-west.  One importer/distributor of 00 flour (Pellegrino brand) that I am aware of in the Chicago area is Isola, at http://www.isolaimports.com/cat.asp?c=138.

In the NY area, one of the importers/distributors of the Caputo flours is Orlando Food Sales, in NJ (at http://www.orlandofoods.com).  Some time ago, I spoke to a fellow there by the name of Fred Mortati (1-201-368-9197).  One of his good customers is Naples 45 in NYC that uses both the Caputo 0 and 00 flours.  My contact there, the chief pizza maker, gave me samples of both flours when I was last in NYC to try out in my home setting.  He said that he was having problems getting enough of the flour himself.  You might want to call Fred Mortati and ask him if there is someone in your area that carries the Caputo flours.  He might also be able to give you the name of some pizza operators in your area that use the Caputo 00 flour, and from whom you may be able to buy several pounds. When I last spoke with him, he mentioned a pizza operator in the Pittsburgh area that he thought was one of the best in the country, so he may have a name of another happy client in the Tampa Bay area.  

At the retail level, one place that sells the Caputo 00 flour is chefswarehouse, at http://www.chefswarehouse.com (look under Baking and Flours).  Unfortunately, it comes only in a 25 kilo size, at a cost of $49.50, plus $26.50 shipping, for a total of $72.40.   A couple of days ago I went to their website and bought a 10-pack case (ten 2.2-lb. bags) of the Bel Aria 00 flour, my favorite 00 flour so far (I haven't yet tried the Caputo flours from my friend at Naples 45), for just under $25, including shipping.  I just couldn't handle 25 kilos.

A fellow forum member, ilpizzaiolo, has indicated in the past (see Reply #19, at http://forum.pizzamaking.com/index.php?topic=486.msg5557#msg5557) that he gets the Caputo 00 flour from PennMac (at http://www.pennmac.com, 1-800-223-5928 or 412-471-8330).  I have the PennMac catalog and the Caputo 00 flour is not listed, but if you call PennMac and ask for Rose, she will be able to give you the scoop. 

There is also a distributor in Springfield, VA by the name of International Gourmet Foods (703-569-4520, no website) that sells the Caputo 00 flour but you will not be able to buy direct.  When I called to inquire I was told that I could get it if I worked through someone in the business.  Again, I believe the size of the bag is 25 kilos.

You might find the Caputo italian website of interest.  It is at http://www.molinocaputo.it/#.  You will note that there is an icon @Contact at the site by which to send emails.  If there is someone in your family who is conversant in Italian you might be able to pose a few questions to them to identify Caputo distributors in your area if you can't locate one otherwise.  They might even be able to give you a good recipe for using their 00 flours to make pizza.

I wish you luck.

Peter

« Last Edit: January 09, 2005, 02:30:50 PM by Pete-zza »

Offline canadianbacon

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Re:Secrets of your recipe or technique
« Reply #54 on: January 20, 2005, 03:57:13 PM »
Hi there, I would LOVE to see how you made this stuffed pizza ! - oh my gosh itlooks great !

I have tried my hand at calzone but never had much luck, .... the ones in Montreal I tasted 20 years ago, they put
into oil......... yeah they deep fry them..... it's just a folded pizza.... closed well and then into the fryer for a few minutes,
it was amazing....

is this just a folded over pizza ? ... I don't think so... it looks like there's more to it .... hmm.... yum !

Mark


Here's a great one of my son's stuffed pizza.
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Offline itsinthesauce

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Re: Secrets of your recipe or technique
« Reply #55 on: January 20, 2005, 08:13:26 PM »
Mark, I'll try my best to describe how he does it. He prepares it as you would any deep dish, but places another THIN crust over the ingredients, then adds more sauce and cheese. He also rolls cheese into the bottom crust, around the rim and folds it over. Ahh kids. It really is awsome.

We're planning another 'Super Bowl" party. 4 kids making 4 styles, 16 in all. I referee. It's a real blast...I'll try to take some good pictures.

Offline Barry

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Re: Secrets of your recipe or technique
« Reply #56 on: November 03, 2005, 10:30:34 AM »
Hi Everyone,

I recently discovered that both of my favourite Pizzarias include sesame seeds as well as poppy seeds in their dough recipes.

I tried it in the latest Lehmann recipe, and it really added a great nutty flavour to the final product.

The Baker's percentages that are used are:

1. Sesame seeds   0.4%
2. Poppy seeds    0.2%

Kind regards.

Barry

ps. I have really enjoyed reading the older threads.