Caputo "00"

triehle98 · September 2010

What do you all think about the Caputo "00" flour?
I have looked online at different recipes for pizza dough and a lot of them list this as the go to flour.

In my quest to find Caputo "00" I didnt find any locally. Luckily my Publix service desk told me that they could order dang near any food item I wanted . Sure enough they had me 4 bags of Caputo in three days . I think next time I go in there Ill suggest some La Bomba and see what happens.

Anyways ... Do any of you that use Caputo "00" for pizza dough use a digital scale? is it necessary ?

Thanks
(sorry for all the questions in one post)
Triehle98

Hungry Celeste · September 2010

I use a digital scale for all my yeast baking--it's easier to get good results when you weigh, rather than go by volume. Flour packs differently depending on how it is scooped and/or stirred. That said, all the weighing in the world won't eliminate the need to adjust for the ambient humidity of the flour: in wet climates (like mine) with room-temp flour, I can generally use a bit less liquid than a recipe specifies. On the other hand, I store most of my flours in the fridge or freezer. The cold storage dehydrates the flours, so I might need a tad more liquid. Good recipes will describe the desired texture of the dough so you know how it should look or feel.

I posted on this topic earlier, but I found several cookie recipes in Gina de Palma's "Dolce Italiano" cookbook requiring 00 flour, in case you want to try using it for something other than pizza.

triehle98 · September 2010

I wish the search function worked like it should , i read a few days ago that someone used this flour for pizza and pasta

Davecooksslow · September 2010

I've started weighing the flour, etc and I'm getting better results.
Dave in Plumas County

ResQue · September 2010

Weighing in baking is essential! It's the only way to get consistent results. 1 cup of packed flour weighs more that 1 cup of sifted flour. 1 Tbs of kosher salt will weigh less that 1 Tbs iodized salt. Weighing your ingredients will make it so that it is the same everytime. Also it is best to weigh using the metric system(grams). It's more accurate.

Patty'O · September 2010

That was me. I saw on TV it was used only with egg yolk for pasta. I'd add a little salt to this. Send your email address to podammit@comcast.net and I'll forward the pizza crust recipe.
PattyO

ResQue · September 2010

They still haven't fixed your handle/log-in?

Patty'O · September 2010

I got a note from WMK, the moderator. They are having trouble with comcast users. At least they know the problem. Now to fix it. I hate web mail but this forum won't allow more than one user at the same address. .
PattyO

BobS · September 2010

I have used about 10 pounds of Caputo and it is definitely good, but I am not sure it is worth the effort versus all-purpose flour.

The Caputo has a little lower gluten than all-purpose and many of the restaurants in Italy, reportedly mix all-purpose with Caputo.

Weighing the ingredients is definitely worth it.

2Fategghead · September 2010

Here is Hungry Mans post the other day

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&id=954659&catid=1&limit=24&limitstart=24

Caputo "00"

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