Author Topic: Caputo & KASL Pie  (Read 2190 times)

0 Members and 1 Guest are viewing this topic.

Offline pftaylor

  • Registered User
  • Posts: 1113
  • Location: Tampa, FL
  • Life's Short. Get Wood Fired Up!
Caputo & KASL Pie
« on: January 18, 2005, 10:20:47 AM »
I decided to try a 50/50 mixture of Caputo 00 flour and KASL flour over the weekend using the following recipe:

5 Cups flour
2 T EVOO
1.5 T Sicilian sea salt
1 3/4 Cups water
1.5 T IDY
2 T Vanilla malt
Produced 3 - 14.1oz dough balls. 24 hour rise in refrigerator
« Last Edit: January 18, 2005, 02:22:32 PM by pftaylor »
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com


Offline pftaylor

  • Registered User
  • Posts: 1113
  • Location: Tampa, FL
  • Life's Short. Get Wood Fired Up!
Re: Caputo & KASL Pie
« Reply #1 on: January 18, 2005, 10:26:19 AM »
Sorry for the blurry picture. But you can still make out the foldability of the slice:
« Last Edit: January 18, 2005, 07:01:13 PM by pftaylor »
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com

Offline canadave

  • Supporting Member
  • *
  • Posts: 663
  • Age: 42
  • Location: Beach Meadows, NS, Canada, Earth
Re: Caputo & KASL Pie
« Reply #2 on: January 18, 2005, 11:38:17 AM »
Looks delicious :)  Taste?

Offline canadave

  • Supporting Member
  • *
  • Posts: 663
  • Age: 42
  • Location: Beach Meadows, NS, Canada, Earth
Re: Caputo & KASL Pie
« Reply #3 on: January 18, 2005, 11:39:00 AM »
Oh, one other question...is that capital "T" in the recipe teaspoons, or tablespoons?  I've always assumed capital "T" is tablespoons, and small "t" is teaspoons.

Offline pftaylor

  • Registered User
  • Posts: 1113
  • Location: Tampa, FL
  • Life's Short. Get Wood Fired Up!
Re: Caputo & KASL Pie
« Reply #4 on: January 18, 2005, 11:58:22 AM »
T = Tablespoon.

Taste was okay overall. I remain disappointed.

Crust was an 8 out of 10. It had great texture, crunch and foldability. Not quite as airy as I would like but I want to try a 5 hour counter rise next to gauge the impact. The Caputo flour has a distinctly different taste than KASL. It is much more delicate whereas the KASL is a bit like chewing shoe leather at times. So the combination is a happy medium.

Sauce was about a 7 out of 10. I used Cento Marzano peeled tomatoes. It left a bit too much acid aftertaste for our palettes.

Cheese was 0 out of 10 due to it being F & A brand. I've tasted cardboard that had better heritage than F & A whole milk mozzarella. I ended up using only dry spices instead of combining with some fresh basil. I knew there was no sense in wasting my basil plant on F & A cheese.
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com

Offline Steve

  • Steve Zinski
  • Administrator
  • *
  • Posts: 1911
  • Age: 50
  • Location: Richmond, VA
    • pizzamaking.com
Re: Caputo & KASL Pie
« Reply #5 on: January 18, 2005, 12:51:28 PM »
I decided to try a 50/50 mixture of Caputo 00 flour and KASL flour over the weekend using the following recipe:

5 Cups flour
2 T EVOO
1.5 T Sicilian sea salt
1 3/4 Cups water
1.5 T IDY
2 T Vanilla malt
24 hour rise in refrigerator

1.5 tablespoons of yeast is a LOT of yeast! You should try again and use 1.5 teaspoons.
Pizzamaking.com is a member-supported public resource. Click HERE to become a Supporting Member.

Offline pftaylor

  • Registered User
  • Posts: 1113
  • Location: Tampa, FL
  • Life's Short. Get Wood Fired Up!
Re: Caputo & KASL Pie
« Reply #6 on: January 18, 2005, 02:16:22 PM »
Steve,
Thanks for the tip. Out of curiosity, what would the reduction in yeast accomplish?
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com

Offline Steve

  • Steve Zinski
  • Administrator
  • *
  • Posts: 1911
  • Age: 50
  • Location: Richmond, VA
    • pizzamaking.com
Re: Caputo & KASL Pie
« Reply #7 on: January 18, 2005, 03:05:23 PM »
Less yeasty taste. Less rise.
Pizzamaking.com is a member-supported public resource. Click HERE to become a Supporting Member.

Offline canadave

  • Supporting Member
  • *
  • Posts: 663
  • Age: 42
  • Location: Beach Meadows, NS, Canada, Earth
Re: Caputo & KASL Pie
« Reply #8 on: January 18, 2005, 06:41:15 PM »
Wow....1.5 tablespoons.  I wasn't sure I'd read it right, which is why I asked for the clarification on the "T".  Steve's right--1.5 tablespoons is a LOT of yeast! :)  Most recipes usually call for about a teaspoon.

Interestingly, though, the pictures don't seem to reflect all that much of a rise.  As Steve pointed out, that much yeast should result in more of a dough rise, but I don't see evidence of it?  ???  Strange!


Offline DKM

  • Lifetime Member
  • *
  • Posts: 1684
  • Age: 45
  • Location: Texas
  • Chicago - Now that's Pizza!
    • The Emperor.net
Re: Caputo & KASL Pie
« Reply #9 on: January 18, 2005, 07:59:12 PM »
I'll also chime in and say reduce the yeast, it will improve the flavor.

DKM
I'm on too many of these boards