Author Topic: caputo 00 yay or nay?  (Read 7384 times)

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Offline shango

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caputo 00 yay or nay?
« on: January 18, 2007, 07:45:27 PM »
I don't think Caputo makes the best 00 for Napoli pizze.
Then again, it's just my opinion.
I think it is better to shop around and try a few different types before making a decision.
What is the general consensus here? ???
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Offline David

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Re: caputo 00 yay or nay?
« Reply #1 on: January 18, 2007, 07:51:38 PM »
What else have you tried to bring you to this decision?
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market

Offline shango

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Re: caputo 00 yay or nay?
« Reply #2 on: January 18, 2007, 09:40:17 PM »
Well, honestly just Caputo blue, red, la parisienne, and this other one, molequim or something like that....it's the best so far..what do you like?

*lifts glass*,
-E
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Offline pizzanapoletana

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Re: caputo 00 yay or nay?
« Reply #3 on: January 19, 2007, 04:30:50 AM »
Well, honestly just Caputo blue, red, la parisienne, and this other one, molequim or something like that....it's the best so far..what do you like?

*lifts glass*,
-E

To make authentic Neapolitan Pizza (the one you find in Naples), Caputo Pizzeria and- or another Caputo not available in the states, are the best possible choice.

Shango,what is your benchmark pizza that you describe as Neapolitan that to be reproduced need another flour???

Thanks

Offline shango

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Re: caputo 00 yay or nay?
« Reply #4 on: January 19, 2007, 08:47:51 AM »
ok I'm back at the pizzeria.

The bag of flour I have been enjoying recently is from Naples...

"Molino Iaquone" .

I like. It's nice.

anybody heard of it or any other nice flours?

-E
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Offline pizzanapoletana

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Re: caputo 00 yay or nay?
« Reply #5 on: January 19, 2007, 09:19:04 AM »
ok I'm back at the pizzeria.

The bag of flour I have been enjoying recently is from Naples...

"Molino Iaquone" .

I like. It's nice.

anybody heard of it or any other nice flours?

-E

It is used in many bakeries for rustic bread. There are plenty of mills in Campania and especially around Naples, but if 90% of the pizzeria (and I would add the best) use Caputo Pizzeria (alone or with additions of other Caputo's flours) there must be a reason...

Offline shango

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Re: caputo 00 yay or nay?
« Reply #6 on: January 19, 2007, 09:53:53 AM »
I am not looking for an argument. 
I was just wondering what the consensus was here...
Marco, do you sell Caputo flour too?

Anyway this 00 I am enjoying is the pizzeria flour...nice and proteinish and it says pasta per pizze stg right on the bag...

whatever, The Caputo is ok too..

Naturally levened pizze @ 2amys today from 11:30 until the 140 balls are gone and then its back to compressed yeast dough for the rest of the day.

get 'em while they are hot....
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Offline David

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Re: caputo 00 yay or nay?
« Reply #7 on: January 19, 2007, 10:01:52 AM »
Naturally levened pizze @ 2amys today from 11:30 until the 140 balls are gone and then its back to compressed yeast dough for the rest of the day.

Is this normal practice Shango?Is it because you are still experimenting? I've not had the chance to get to visit you yet,but now i'll make sure I get in early when I do,
                                                                                                            David
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market

Offline shango

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Re: caputo 00 yay or nay?
« Reply #8 on: January 19, 2007, 10:12:12 AM »
Well,  figuring out the timing was a little tricky but this will be the first service that we will be trying these babies on our customers.....
They are good.. ;D
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Offline pizzanapoletana

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Re: caputo 00 yay or nay?
« Reply #9 on: January 19, 2007, 10:55:20 AM »
No, I do not sell Caputo!

There are many flours that states to be "studied" for Pizza Napoletana. I have tried most of them and to produce  what I would call an authentic pizza napoletana you need a medium strenght flour, while most of these are quite strong, Caputo Pizzeria is just about at the stronghest parameter for flour that I would reccomand.

In addition, Caputo mills in a natural way without adding enanchers (on request he may add ascorbic acid AKA Vitamin C a stabiliser in doughs) and this gave ananched flovours in the final crust.

I personally prefer even a flour with lesser strenght (W value which is an indication of the gluten contenent which may vary considerably from the Proteins value) by Caputo, however this is not exported both in US or UK (where I live at the moment).

Ciao


Offline fattony

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Re: caputo 00 yay or nay?
« Reply #10 on: January 19, 2007, 01:02:44 PM »
I've been making pizza's for the past 20 years and can honestly say I've never used a better flour than Caputo! I've tried MANY different types to try and cut down costs but in the end it was never worth it. :chef:

Offline David

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Re: caputo 00 yay or nay?
« Reply #11 on: January 19, 2007, 01:48:57 PM »
I take it that Pulcinella is your restaurant Fattony?Very well done.Nice design and menu.Just what I aspire to,
                                          David
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market

Offline shango

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Re: caputo 00 yay or nay?
« Reply #12 on: January 19, 2007, 01:58:29 PM »
just 12 natural levened pizze left!!

It has been a good day....

 :pizza: :chef: ;D
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Offline mister_c

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Re: caputo 00 yay or nay?
« Reply #13 on: January 19, 2007, 02:04:34 PM »
There are many flours that states to be "studied" for Pizza Napoletana. I have tried most of them and to produce  what I would call an authentic pizza napoletana you need a medium strenght flour, while most of these are quite strong, Caputo Pizzeria is just about at the stronghest parameter for flour that I would reccomand.

I've not used Caputo but am able to get Alimonti organic 00 from Waitrose here in the UK.  What is your opinion of Alimonti for Pizza Napoletana and how does it compare to Caputo?

Offline pizzanapoletana

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Re: caputo 00 yay or nay?
« Reply #14 on: January 20, 2007, 04:29:24 AM »
I've not used Caputo but am able to get Alimonti organic 00 from Waitrose here in the UK.  What is your opinion of Alimonti for Pizza Napoletana and how does it compare to Caputo?


Hi Mister C,

As you may already know, I too live in the UK.

The Alimonti's flour you are talking about it a 00 grade for general HOME use, mostly useful to do pasta or really short fermentation time leavened products.

It is not comparable at all to a Caputo professional flour. You may find Caputo available through mail order at nife is life https://www.nifeislife.com/default.php?cPath=159_166

Offline mister_c

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Re: caputo 00 yay or nay?
« Reply #15 on: January 20, 2007, 06:29:38 AM »
pizzanapoletana - thanks for the info, and for the link which I've not seen before.  They have both Caputo Pizzeria and Caputo blue, so will probably put in an order in the near future. 

Cheers
mister_c

Offline fattony

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Re: caputo 00 yay or nay?
« Reply #16 on: January 20, 2007, 12:09:10 PM »
I take it that Pulcinella is your restaurant Fattony?Very well done.Nice design and menu.Just what I aspire to,
                                          David

thanks for the kind words.

Offline shango

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Re: caputo 00 yay or nay?
« Reply #17 on: January 23, 2007, 01:26:57 PM »
I was just looking at my bag of Caputo pizzeria and I noticed the words

"sede e stablimento"

what does it mean?

are there stabilizers already in the Caputo pizzeria flour....?

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Online Pete-zza

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Re: caputo 00 yay or nay?
« Reply #18 on: January 23, 2007, 01:34:58 PM »
I think the term refers to where the company's headquarters and plant are located.

Peter

Offline shango

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Re: caputo 00 yay or nay?
« Reply #19 on: January 23, 2007, 01:58:20 PM »
meaning what?  is there a literal translation?  any Italian speakers here?
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