Author Topic: Caputo hand kneaded 13" (or why I love Pete)  (Read 1688 times)

0 Members and 1 Guest are viewing this topic.

Offline Flagpull

  • Supporting Member
  • *
  • Posts: 169
  • I Love Pizza!
Caputo hand kneaded 13" (or why I love Pete)
« on: December 03, 2005, 06:25:51 PM »
Thanks Pete!

I followed your simple "same day" caputo recipe to make a 13" dough.

It actually set for about 20 hours, and it tasted WONDERFUL...

Rosa Pepperoni - wonderful, my standard now.
Whole Milk Shredded - I had no luck with fresh Moz, so this is my standard now.
LaValle San Marzano - this sauce was meh, at best. It ruined what was otherwise a perfect pie. I've given up on San Marzano's...every brand, D.O.P or not that i've tried has been bland and metallic no matter what I do. I'm going to try some 6-1's next from PennMac and keep my cabinet full of Muir Glen Organics.

(http://static.flickr.com/18/69833426_efc8a4e662.jpg)
(http://static.flickr.com/18/69833460_da0eb828ef.jpg)
(http://static.flickr.com/20/69833485_dfb03c4463.jpg)
(http://static.flickr.com/35/69833535_23505e06f8.jpg)
(http://static.flickr.com/34/69833568_57dc17dc55.jpg)


Crust was awwwwwweeeesome!


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21990
  • Location: Texas
  • Always learning
Re: Caputo hand kneaded 13" (or why I love Pete)
« Reply #1 on: December 03, 2005, 08:01:57 PM »
Flagpull,

I'm flattered by your nice remarks and am glad you liked the recipe and the results you got. It's actually a real challenge to make a good Neapolitan style pizza in a standard home oven--much harder in my opinion than any other style of pizza I have made. The most difficult part is getting good crust color along with a soft and tender crust with a chewy texture at the rim. If you read the A16 thread you will see how many hoops many of our members jumped through to deal with these kinds of issues and improve our Neapolitan style pizzas. I personally still favor those Neapolitan style pizzas using natural preferments but I realize that not everyone is prepared to go that route--perhaps for a hundred and one different reasons. I still have a few more same-day Neapolitan style dough recipes that I am kicking around in my head, including one or more that may use the BelAria 00 flour, and hope in due course to try them out and report on the ones that look most promising for those of us who use the standard home oven.

As for your tomatoes dilemma, you might want to look at the Stanislaus Alta Cucinas, which are considered to be the domestic analog to the San Marzanos and a favorite of several of our members, including PizzaBrewer (Guy) and scott r, whose expertise in this area I greatly respect. I finished off a few remaining cans of the Muir Glen organic tomatoes recently and thought they were very good also. Judging from the 20-hour room-temperature fermentation time, I assume that you were using the Caputo 00 pizzeria flour. With the right temperature (cool), you might be able to squeeze out a few more hours and get a somewhat better crust flavor. Of course, that will mean a "next day" pizza :).

Peter

Offline scott r

  • Supporting Member
  • *
  • Posts: 3063
  • Age: 43
  • Location: boston
  • I Love Pizzafreaks!
Re: Caputo hand kneaded 13" (or why I love Pete)
« Reply #2 on: December 04, 2005, 03:25:38 AM »
Peter is right, you should try the Alta Cucinas if you are unhappy with San Marzano's. When I visited Naples this summer I was shocked at how much better the canned tomatoes were than what we can get in the US. There was no acidic or bitter taste, and the fruit was sweeter with a richer flavor than I expected.   I have come to realize that the vast majority of San Marzanos we get over here seem to be the bottom of the barrel.  Purists might find the Alta Cucinas to have a different flavor profile, but I still think that they make a better pizza than most brands of SM.  Stanislaus also makes some other products like the tomato strips that give you more usable fruit in every can.  They have a very similar flavor to the Altas. 

I am trying to convince an importer of Italian foods to bring the la fiammante tomatoes in to this country. These come highly recommended by a fellow forum member Marco who grew up in Naples.  It looks like it will take over a year, but it might really happen.  If so we will finally have some real San Marzanos here in the U.S. to take our cooking up several notches.  Until then, just hang in there and stick to the Miur Glens, which are fine tomatoes.  6 in 1's are really amazing tomatoes for NY/American style sauces, but would probably not be too authentic for a Neapolitan style pizza.
« Last Edit: December 04, 2005, 04:01:38 AM by scott r »