A D V E R T I S E M E N T


Recent Posts

Pages: 1 [2] 3 4 ... 20
11
New York Style / Re: New York Pizza fail, did I over-knead?
« Last post by scott r on Today at 02:46:50 PM »
it could be that, or it could also be other things too.   Something else to look out for is under proofing.  good luck.
12
New York Style / Re: How does Caputo Americana compare to All Trumps?
« Last post by scott r on Today at 02:38:12 PM »
The Caputo flour is nice, but it's a whole different animal; made from soft European winter wheat, as opposed to the hard spring wheat that most American flour is made from. The gluten character you'll get in the dough, and the resulting chew, are quite a bit different. The Caputo flour can get a reasonable crisp on it if it's baked properly, but the chew will never be the same as you'd get from an American flour.

I worked with caputo Americana quite a bit at a coal fired pizzeria I was consulting for.  That was the flour they were using when I first began working with them.  The reason they needed my help to improve their crust wasn't a problem caused by the flour they were using (it never is), but I suggested bringing in all trumps and a few other flours to do side by side shoot outs like I always do when consulting. I do this to show people how small of a difference different brands of flour will make in the finished product as long as they are in the same general protein range and the proper mixing and recipe adjustments are made. 

The unanimous decision was that the pizza we were making with all trumps and the one we were making with Caputo Americana were so similar that there was no need to spend all that extra money on the imported flour. Admittedly, this was a 4-5 minute pizza, so not true NY style, but im not sure it would be any different with a slower bake.

Some things to consider:

Caputo says publicly that they bring in some of the wheat that they use in their blends from North America

Caputo says publicly that their Manitoba product is made with hard spring wheat, so why wouldn't they use that as part of the blend in their Americana product?

Caputo is one of the most technologically advanced millers in Italy and they were supposedly trying to copy all trumps. 
13
Neapolitan Style / Re: My trip to Naples and back
« Last post by Heikjo on Today at 02:11:36 PM »
Very nice! How does the top look when not turned? Thatís where I see the biggest difference. When I turn after 40 seconds, the crust side furthest in is quite pale, while the outer side has started browning. If not turned, the side furthest in gets an undercooled characteristic.
14
Home Ovens / Re: Zio Ciro Nano
« Last post by Elchimi on Today at 01:56:59 PM »
Shipping from Florida may bring up the price a bit. Looks good though!
15
New York Style / Re: How does Caputo Americana compare to All Trumps?
« Last post by scott r on Today at 01:53:56 PM »
This makes a lot of sense based on what I see in the field.   Basically, the non bromated dough and the bromated dough both appear to be mixed to the same level of gluten production out of the mixer, but then when I bake off the pizzas they show their differences.
16
Neapolitan Style / Re: Da Michele project in my Pizza Party oven
« Last post by Jackie Tran on Today at 01:00:10 PM »
Last pie 55s or so.  165gm, almost 13in pie.  Light, airy, and crisp.
17
Neapolitan Style / Re: Da Michele project in my Pizza Party oven
« Last post by Jackie Tran on Today at 12:53:27 PM »
Wow, 28 seconds. Now that is fast!
Nice work!!!

Thanks Bruce.   Repeated the test and baked one today at 34s or so.  Was doing this one solo so no one there to time but me.   This one was also very good.  Small amount of crisp and also very good.
18
Neapolitan Style / Re: My trip to Naples and back
« Last post by Wario on Today at 12:38:17 PM »
This Margherita was baked from the dough ball batch from yesterday. Top set to 500 and bottom to 450, baked for 60 seconds and no turn.
19
Home Ovens / Re: Zio Ciro Nano
« Last post by ilya_n on Today at 12:31:06 PM »
This will be a great oven I believe. Thereís some of their refractory cement built in the middle for better heat retention. Thatís quite innovative. The videos show a good bake too in 1.15-1.45 min. Donít need a biscotto since they already have a good floor. Might be quite portable as well.
Wonder if the price is less than the mini? Probably around 800-1000$?

I saw the post on Instagram listing it for Ä499. Itíll probably be around 749 in the US if I was to guess or may be a bit lessÖ
20
I don't think his masterclass will reveal anything that can't be found in the wealth of knowledge already established in this forum. He seems to make good neapolitan pizza and his freely available YouTube videos seem like good resources for brand new pizza making enthusiasts.

In my experience, no class or tutorial can replace getting your hands dirty/doughy.
Pages: 1 [2] 3 4 ... 20
wordpress