### Author Topic: New experiment.... Caputo VS Restaurant Depot Brand  (Read 14946 times)

0 Members and 1 Guest are viewing this topic.

#### Mangia Pizza

• Posts: 242
• Location: MA
##### New experiment.... Caputo VS Restaurant Depot Brand
« on: October 11, 2012, 08:36:57 PM »
Caputo pizzeria VS Supremo Italiano pizzeria (RD brand)

Same identical conditions and proportions:

Flour (100%):    1096.27 g  |  38.67 oz | 2.42 lbs
Water (60%):    657.76 g  |  23.2 oz | 1.45 lbs
IDY (.025%):    0.27 g | 0.01 oz | 0 lbs | 0.09 tsp | 0.03 tbsp
Salt (2.8%):    30.7 g | 1.08 oz | 0.07 lbs | 5.5 tsp | 1.83 tbsp
Total (162.825%):   1785 g | 62.96 oz | 3.94 lbs | TF = N/A
Single Ball:   255 g | 8.99 oz | 0.56 lbs

24 hr bulk / 24 hr balls

Who will reign supreme?
Paolo

#### Pete-zza

• Global Moderator
• Posts: 25261
• Location: Texas
• Always learning
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #1 on: October 11, 2012, 08:43:12 PM »
Paolo,

At what temperature will you be fermenting the dough, both in bulk and individual dough balls?

Peter

#### Mangia Pizza

• Posts: 242
• Location: MA
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #2 on: October 11, 2012, 08:48:07 PM »
Paolo,

At what temperature will you be fermenting the dough, both in bulk and individual dough balls?

Peter

Peter,

I am going to follow Craig's strict guidelines of 65F for both bulk and balls......
Paolo

#### Chicago Bob

• Posts: 12638
• Location: Durham,NC
• Easy peazzy
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #3 on: October 11, 2012, 09:11:08 PM »
I've read that some say they cannot notice a taste difference. Please, do you know what the price difference is between these 2 flours...thanks.
"Care Free Highway...let me slip away on you"

#### Mangia Pizza

• Posts: 242
• Location: MA
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #4 on: October 11, 2012, 09:15:43 PM »
I've read that some say they cannot notice a taste difference. Please, do you know what the price difference is between these 2 flours...thanks.

To me the cost difference is \$50 per 55lbs bag.  Caputo of course being the more expensive......

I just want to see if there is a justification in the price difference.....
Paolo

#### Chicago Bob

• Posts: 12638
• Location: Durham,NC
• Easy peazzy
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #5 on: October 11, 2012, 09:26:22 PM »
To me the cost difference is \$50 per 55lbs bag.  Caputo of course being the more expensive......

I just want to see if there is a justification in the price difference.....
Gottcha....I hope the RD product wins.
"Care Free Highway...let me slip away on you"

#### Mangia Pizza

• Posts: 242
• Location: MA
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #6 on: October 11, 2012, 10:19:47 PM »
Here is where we are at the initial bulk stage.....

Can you guess which one is which?
Paolo

#### Chicago Bob

• Posts: 12638
• Location: Durham,NC
• Easy peazzy
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #7 on: October 11, 2012, 10:22:26 PM »
Caputo on the left....
"Care Free Highway...let me slip away on you"

#### Mangia Pizza

• Posts: 242
• Location: MA
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #8 on: October 11, 2012, 10:27:11 PM »
Was that a guess or a calculated answer?

Paolo

#### Chicago Bob

• Posts: 12638
• Location: Durham,NC
• Easy peazzy
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #9 on: October 11, 2012, 10:42:11 PM »
Was that a guess or a calculated answer?

OK, mind now that I am totally new to this style of pizzamaking although I do have great interest for possible future business endeavor. So don't laugh if I say stupid stuff...
The dough on the left looks like it is hydrated better, to me, it looks like it is puffed up more. It looks like it is silkier and already has a jump on fermentation. Looks more professional....OK , you can stop laughing now...
"Care Free Highway...let me slip away on you"

#### Mangia Pizza

• Posts: 242
• Location: MA
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #10 on: October 11, 2012, 10:53:43 PM »
Bob, no one is more amaturish than me on this forum.....

So please......to me your opinion is as valid as any of the pros.......

By just looking at the pics I couldn't tell the difference, but I am sure someone here can......

Is Caputo the dough on the left? Let's wait for some more input.......afterall, 24 hr bulk is a long time.....

Paolo

#### pizzaneer

• Registered User
• Posts: 1476
• Location: Nirvana
• Pizza and zen more pizza
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #11 on: October 11, 2012, 11:10:05 PM »
LOL!

sorry buddy!

I think you didn't nail the answer Bob, although for for a different reason.  To me, the dough on the right is equally fermented.  It is visibly more spread out, though.  That leads me to think that it is 00.  The 00 doughs I have seen spread flatter than other doughs.  I don't know why, and won't guess...  I'm sure someone who works with different types of dough will know more.
I'd rather eat one good meal a day than 3 squares of garbage.

#### scott123

• Guest
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #12 on: October 12, 2012, 04:38:54 AM »
Caputo on the left, for the reasons Bob stated. Silkier appearance, tighter formation, slightly better volume. The two are very close, but I can see a slight difference.

The Caputo is most likely tighter because of the whole quality of the protein thing. The RD flour might not be milled to Caputo's exacting specs and thus act like a slightly weaker flour.  Not that this is bad, just a little different.

#### andreguidon

• Registered User
• Posts: 1169
• Age: 37
• Location: Sao Paulo
• Hot WFO always !!!
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #13 on: October 12, 2012, 06:20:40 AM »
the dough with the higher W will perform better. do you have the technical data for this other flour?
"Simplicity is the ultimate sophistication." Leonardo da Vinci

#### deb415611

• Supporting Member
• Posts: 1940
• Location: CT
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #14 on: October 12, 2012, 06:25:38 AM »
To me the cost difference is \$50 per 55lbs bag.  Caputo of course being the more expensive......

I just want to see if there is a justification in the price difference.....

wow, I hope the RD works the way you want that is quite a difference.
Deb

#### Mangia Pizza

• Posts: 242
• Location: MA
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #15 on: October 12, 2012, 07:18:11 AM »
Updated photo this morning.  Position of the 2 flours has remained the same as previous photo.
Paolo

#### scott123

• Guest
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #16 on: October 12, 2012, 08:29:40 AM »
Now the right dough is tighter.  I give up.

#### Chicago Bob

• Posts: 12638
• Location: Durham,NC
• Easy peazzy
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #17 on: October 12, 2012, 10:04:01 AM »
Now the right dough is tighter.  I give up.
I'm not so sure about that....maybe it has just continued to rise more than the other and is taking up a larger area of the bowl.
It does sorta look like Paolo did the 'ol switch er roo on us.
"Care Free Highway...let me slip away on you"

#### Jackie Tran

• Supporting Member
• Posts: 8028
• Location: Albuquerque NM
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #18 on: October 12, 2012, 10:23:04 AM »
In the first pic I would have picked the left one to be caputo based on the color of the dough, but Now I see that it is just the lighting.  Based on the 2nd pic, I'd say the right is the caputo based on the look and fermentation.  But there could be several reasonings to why one dough would ferment just a bit quicker.  Slightly diff amounts of yeast, one flour being slightly weaker than the other, gluten strength based on hydration and mixing, one ball being closer to the ice source in the cooler, etc.
« Last Edit: October 12, 2012, 12:38:36 PM by Jackie Tran »

#### thezaman

• Posts: 2310
• Age: 63
• Location: ohio
• I Love Pizza!
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #19 on: October 12, 2012, 11:44:02 AM »
paolo, what are you paying for caputo? it costs me 30.26.I'm assuming you cannot find it and are adding shipping to your costs. looking forward to you test results. my guess is they will be very close.

#### TXCraig1

• Supporting Member
• Posts: 20203
• Location: Houston, TX
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #20 on: October 12, 2012, 11:49:43 AM »
paolo, what are you paying for caputo? it costs me 30.26.

When I get it here - and the only way is to ask a restaurant to order it for me - it costs \$45/bag from the distributor.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### weemis

• Registered User
• Posts: 637
• Age: 37
• Location: Columbus, OH
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #21 on: October 12, 2012, 12:40:06 PM »
I got it priced for \$55 for 55 lbs from a specialty italian store. Haven't bought it yet, as other flours are half the price and produce really good results.
Nick Gore - just a dough eyed wanderer

#### Mangia Pizza

• Posts: 242
• Location: MA
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #22 on: October 12, 2012, 12:54:23 PM »
I'm not so sure about that....maybe it has just continued to rise more than the other and is taking up a larger area of the bowl.
It does sorta look like Paolo did the 'ol switch er roo on us.

No switch er roo......  The flours remained in the same exact location as last night......

Paolo

#### Mangia Pizza

• Posts: 242
• Location: MA
##### Re: New experiment.... Caputo VS Restaurant Depot Brand
« Reply #23 on: October 12, 2012, 12:58:36 PM »
In the first pic I would have picked the left one to be caputo based on the color of the dough, but Now I see that it is just the lighting.  Based on the 2nd pic, I'd say the right is the caputo based on the look and fermentation.  But there could be several reasonings to why one dough would ferment just a bit quicker.  Slightly diff amounts of yeast, one flour being slightly weaker than the other, gluten strength based on hydration and mixing, one ball being closer to the ice source in the cooler, etc.

The amount of ingredients were exactly the same.  I have a scale that weights to .01 grams and that is what I used for the salt and yeast....

Both were kneeded the same amount of time in the mixer and identically slapped and folded....

Both placed in identical bowls, and bulking in the same exact location and temp.

Also both in basement, so there is no source of ice......
« Last Edit: October 12, 2012, 01:00:34 PM by Mangia Pizza »
Paolo