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Hello fellow KG forum members! Last year, my daughter and I were on a quest to make the perfect pizza. We tried with all-purpose flour, bread flour, Caputo 00 flour and a combination of AP/Bread and Bread/Caputo.. We tried using instant yeast and active yeast. We tried the make-and-bake-today dough recipes and the cold-rise bake tomorrow dough recipes. We used the KitchenAid dough hook method of combining ingredients and the old-fashioned hand mix method, as well as machine kneading and hand kneading variations. We tried coating our dough balls in olive oil and covering the bowl with plastic wrap while warm rising method and the no-oil, cover-with-a-damp-towel warm rising method. We tried the 500 degree New York style versions, as well as the 900 degree Margherita style versions of cooking. I think it's safe to say that we conducted a whole lot of testing and my daughter and I discovered about 50 ways how NOT to make a pizza. What's interesting about all of this is that before we started on this quest, I assumed that making a good pizza would be the easiest thing to do. Boy, was I ever wrong about that! If anyone has found out how to make a pizza dough that will pass the window pane test with flying colors and stretch out easily into a pie shape without recoiling back to the center like a rubber band on a catapult, please share your secret! After reading through a few pizza making posts here on KG, I realized that there was one thing we had neglected to try. Next time we do a pizza cook, I'm going to use the top grate in my grill and place my stone onto that, instead of using the upper level of the lower main grate. It makes sense that the higher you get the pizza to the dome, the hotter the temperature will get, thereby heating the top of the pizza pie more evenly with the bottom. Well, thanks again for the interesting read, fellow KG folks! You have once again taught me something I was not aware of and I truly appreciate that! I now leave you with a couple of parting shots of our all-time best pizza. This one was all Caputo 00 flour and it was done in just over two minutes at 900 degrees. I propped up the pizza with a cup so that I could take a pic of the underside. The crust was crispy and the interior was airy. We were thrilled that this one came out so well! As always, thank you for looking and enjoy the pics!
Part One: The Heart My Valentine wanted Pizza to celebrate the day. I realized it needed to be stepped up a notch. For the dough Caputo Altima 00 flour was used, with a good Italian Olive oil. The Dough was made from scratch this morning, and allowed to rest all day. The dough proved to stretch easily and easy to shape. A heart shaped pie was formed, cheese was layered at the edge, then covered with dough. The pie was sauced, and topped with diced portabella mushrooms and covered with heart-shaped pepperoni. It was cooked on the Kamado Joe Big Joe.