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Author Topic: Ny style Project with Caputo  (Read 6302 times)

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Offline aspendos

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Ny style Project with Caputo
« on: March 18, 2015, 07:00:56 PM »
Hi Guys,

I ordered some Caputo Pizzeria from Italy. This month i am gonna try different formulations as much as i can. I hope you to chime in. I appreciate any recommends

The first batch of dough; % 62.5 hydration % 2.8 salt % 3 evoo % 0.4 fresh yeast. 48 hours in refre.


Offline aspendos

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Re: Ny style Project with Caputo
« Reply #1 on: March 18, 2015, 07:05:10 PM »
Pictures..

Offline aspendos

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Re: Ny style Project with Caputo
« Reply #2 on: March 18, 2015, 07:09:05 PM »
Pictures

Offline rparker

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Re: Ny style Project with Caputo
« Reply #3 on: March 23, 2015, 05:19:27 PM »
How were the mix, bake, taste, chew, crisp and other characteristics compared to your normally favored flour(s)?

Sure looks nice.  8)

Offline aspendos

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Re: Ny style Project with Caputo
« Reply #4 on: March 29, 2015, 05:05:23 PM »
I always used bread flour for pizza since we dont have high protein high gluten flour over here. I would say its better than bread flour. Its not bready, very light. I like the color of the dough after the bake. Its not too brown like malted bread flour. Here is a pic of pizza made with bread flour.

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Offline aspendos

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Re: Ny style Project with Caputo
« Reply #5 on: March 29, 2015, 05:11:31 PM »
Here is a photo of tonight. Made a pizza for my gf. % 60 hydro. % 2.8 Salt % 1 evoo

Offline rparker

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Re: Ny style Project with Caputo
« Reply #6 on: March 29, 2015, 11:45:07 PM »
Good looking pies. That didn't get brown at all, especially considering the bake it must of gone through to get the cheese colored like that and the meat curling up.

I walk a tightrope with added Low Diastatic Malt (LDM) and sugar with my GM Full Strength (malted). I go over the edge by .25% and I got one very dark-brown pizza in 2-minutes less time. Temps make a big difference, too. If my toppings look done like the one you did, my outer ring would be over-done.

I did a Caputo "00" mix with some GM Full strength. Last one was at 22% and they've come out quite nice. I'm still miles away from settling a set formula. Too many sour dough projects facing me.  ;D

Offline aspendos

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Re: Ny style Project with Caputo
« Reply #7 on: April 03, 2015, 04:29:39 PM »
I played around with authentic neapolitan dough for deck oven here.....  http://caputoflour.com/authentic-neapolitan-dough-using-caputo-00-flour/


Offline aspendos

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Re: Ny style Project with Caputo
« Reply #8 on: April 04, 2015, 06:59:48 AM »
I turned the heat up to 730 . same dough

Offline aspendos

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Re: Ny style Project with Caputo
« Reply #9 on: April 04, 2015, 07:05:51 AM »
Photo

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Offline JohnnyQuest

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Re: Ny style Project with Caputo
« Reply #10 on: April 04, 2015, 07:22:41 AM »
Since you have it boxed for delivery, I'll take one!   Looks good.   ;D

Offline aspendos

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Re: Ny style Project with Caputo
« Reply #11 on: April 10, 2015, 04:46:21 AM »
Since you have it boxed for delivery, I'll take one!   Looks good.   ;D

thank you johny  :)

here are the pics of  tony's neapolitan dough with diastatic malt from pizza bible. I prepared the dough without poolish. Baked at 698F . Gyros with pepperoni




Offline aspendos

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Re: Ny style Project with Caputo
« Reply #12 on: April 11, 2015, 04:47:58 AM »
This my breakfast.

Offline aspendos

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Re: Ny style Project with Caputo
« Reply #13 on: April 11, 2015, 04:54:29 AM »
Whats wrong with the pics  ???

Online norma427

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Re: Ny style Project with Caputo
« Reply #14 on: April 11, 2015, 08:42:12 AM »
Whats wrong with the pics  ???

alforno,

I also have the same problem with photos taken on my cell, in that they are not orientated right when I try to post them.  The thread at http://www.pizzamaking.com/forum/index.php?topic=33199.0 is where you can test your photos.

I copied your photos to my computer and then rotated them and then reposted.

Peter has fixed many of members photos, but that takes time.

Norma

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Offline aspendos

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Re: Ny style Project with Caputo
« Reply #15 on: April 17, 2015, 09:02:47 AM »
Thank you norma.

Just my ordinary dough at high temperature 450 celcius


Offline Jackie Tran

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Re: Ny style Project with Caputo
« Reply #16 on: April 17, 2015, 10:01:06 AM »
Nice job.  The pizzas look good.

Offline hodgey1

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Re: Ny style Project with Caputo
« Reply #17 on: April 17, 2015, 01:08:29 PM »
alforno,

I also have the same problem with photos taken on my cell, in that they are not orientated right when I try to post them.  The thread at http://www.pizzamaking.com/forum/index.php?topic=33199.0 is where you can test your photos.

I copied your photos to my computer and then rotated them and then reposted.

Peter has fixed many of members photos, but that takes time.

Norma

Norma,

Your photo's should always be the right orientation if you make sure that the phone is held in the proper orientation to begin with.  Most of the issue with orientation come from not allowing the phone to get adjusted to the orientation you're wanting to shoot, particularly when photographing something on a flat surface.

When taking portrait photo's, be sure to hold the phone first in its fully upright position "Like you would talk on it". Prior to taking portrait pictures of pizzas laying flat on the counter be sure that the internal gyro doesn't change to landscape mode. Same goes if you want to take  landscape pictures of your pies. First take the phone and turn it sideways "Horizontal" with the screen facing you, then slowly turn it down to take the pic of the pizza on the counter. The phone has a gyro that allows it to know how its being turned and sometimes needs a little help.

For photo's that need correcting, most newer phones have an edit feature when you open them that allows you to turn them. If you are importing them onto your computer, open them in windows and the tool to turn them is on the lower right hand side. Turn them to the aspect you want them, then save.

Hope this helps.
« Last Edit: April 17, 2015, 02:34:07 PM by hodgey1 »

Offline Pete-zza

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Re: Ny style Project with Caputo
« Reply #18 on: April 17, 2015, 02:15:44 PM »
Hodgey,

Thank you very much for your advice on the photos. I fixed the aspendos photos today. Misoriented photos have become a big problem for me as a Moderator. It typically takes me five or six steps to fix each photo on my computer, plus several other steps once I am ready to repost the properly oriented photos back into the original posts, and being careful to keep the right sequence and not lose any photos because of human error. Looking at my picture file, I estimate that I have fixed over 400 misoriented photos since we started having problems with them, and the rate of misoriented photos has been increasing with time. So that is why I am anxious for members to help me and the other Moderators with this problem. I have been referring some members to the thread at http://www.pizzamaking.com/forum/index.php?topic=33199.0 to test photos for proper orientation before posting but I suspect most members are unaware of that thread or ignore it since the photos look right to them on their phones or whatever else they may be using to take the photos.

Peter

Offline aspendos

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Re: Ny style Project with Caputo
« Reply #19 on: April 17, 2015, 02:21:32 PM »
Thank you Peter and Hodgey.I am going to be more carefull next time

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