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Author Topic: Caputo Manitoba Flour has been found!!!!!!  (Read 409 times)

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Offline Bigg

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  • Location: Ocean city, MD
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Caputo Manitoba Flour has been found!!!!!!
« on: April 11, 2018, 12:06:59 PM »
Hello.

After spending 2 years searching online and calling around for Caputo Manitoba Flour I Finally Found it!
The Company that sold me this flour ships all over the United States!


The Website is Brickovenbaker.com

They are trying to keep this flour in stock but they need more customers to do so!
Please contact them if interested!

Their email is [email protected]


I do not work for the company! i only want to share this with all of you pizza lovers!

- Thank you!

Offline TXCraig1

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Re: Caputo Manitoba Flour has been found!!!!!!
« Reply #1 on: April 11, 2018, 12:25:10 PM »
What do you need it for so badly?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Bigg

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Re: Caputo Manitoba Flour has been found!!!!!!
« Reply #2 on: April 11, 2018, 01:35:08 PM »
making pizza, this is a high gluten flour, more gluten makes the gluten membrane more complex and tight, the more tighter it is allows more more gas to be trapped, which when making pizza you a get a fluffy and high crust for the pizza

it is a new style called Pizza Canotto and Diversamente Napoletana
look it up on google

Offline TXCraig1

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    • Craig's Neapolitan Garage
Re: Caputo Manitoba Flour has been found!!!!!!
« Reply #3 on: April 11, 2018, 01:37:31 PM »
I look forward to seeing your pizza!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline lelferreira

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  • Location: BRasil
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Re: Caputo Manitoba Flour has been found!!!!!!
« Reply #4 on: June 02, 2018, 01:49:21 PM »
I recently bought a bag as well... here in Portugal you can find on amazon... what percentages are you using??? I’ve been making 80% caputo pizzeria / 20% manitoba with great results. haven’t noticed that big of a difference. Maybe i should bump it up to 30/40%.

Thanks!


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Offline jsaras

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Re: Caputo Manitoba Flour has been found!!!!!!
« Reply #5 on: June 02, 2018, 03:18:59 PM »
making pizza, this is a high gluten flour, more gluten makes the gluten membrane more complex and tight, the more tighter it is allows more more gas to be trapped, which when making pizza you a get a fluffy and high crust for the pizza

it is a new style called Pizza Canotto and Diversamente Napoletana
look it up on google

I've been seeing a lot of this type of pizza on Instagram.  The rims make Pizzeria Mozza's pizzas look tiny in comparison.  What are the defining parameters, if any?
Things have never been more like today than they are right now.

Offline Yael

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Re: Caputo Manitoba Flour has been found!!!!!!
« Reply #6 on: June 03, 2018, 08:53:43 AM »
Oh, this style... I know Neapolitan calling it "il gommone" ("the tire")  :-D
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

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