Reply With QuoteGreat thanks; I’ll get some of the boxes then and check out the GI Metal stuff tooOriginally Posted by Pitch3110
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Nightmare. Can't be doing with all the faff of fires. Gas for me. Gas Webber for barbecue, gas ooni for pizza. This was reconfirmed while camping this week. Got a cheap barbecue with some briskets. Couldn't get the flippin thing to get enough heat and ended up stinking of paraffin and smoke. Chucked In skip next day and will get a gas one next time.
Great thanks; I’ll get some of the boxes then and check out the GI Metal stuff too
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Having been to his open day today I can confirm that Nick Mason (of Pink Floyd fame) has a Roccbox!
And lots of nice cars. £40 million 250 gto just sitting in the middle of the lawn, no barriers or minders.
Nice,
I’ve got a Clementi and a 1969 Italian registered smallframe Vespa, which is similar value minus a few noughts. LOL.
Good day had I would imagine
Pitch
Chaps, what is the difference between Caputo red and blue?
Been using red recently (from Ocado) but may buy a bulk batch now!
Red is for longer proves. Both work for 24h dough.
Someone who lies about the little things will lie about the big things too.
Thanks Raffe.
Will stick to red in that case as it seems to be easier to get hold of at the moment.
I read somewhere that blue was better for neoapolitan pizza for thicker crusts.
Edit; https://juliannayuri.com/caputo-red-vs-blue/
Thanks. Have been doing a bit more research on this. I wonder if this whole red vs. blue thing may just be a red herring:
https://www.mulinocaputo.it/prodotti/pizzeria/?lang=en
https://www.mulinocaputo.it/prodotti...ria-2/?lang=en
Above is both on the official site. I think they both have the exact same spec. I wonder if it is simply branded blue colour for the larger size of packs for caterers. I did notice on various reseller sites, the red is easily available in 1kg packs, whereas if you look for 5kg or 25kg they are usually blue.
Bit of a rabbit hole, but this forum also had someone email one of the distributors, who seemed to state the below. This is a little out of date but I think it may still make some sense, although the red we are now looking at is also called pizzeria:
https://www.pizzamaking.com/forum/in...seen#msg119628
00 Pizzeria 25kg blue bag is for Foodservice. It has been the face of the Caputo brand for pizza and will remain so.
00 Chefs Flour 1kg red bag. This bag is strictly retail. We redesigned the bag to be more appealing to the consumer and to have some English description that would allow a consumer to understand that it is more than just an “all purpose” flour.
They are not the same, I have bought both in 1kg, 5kg and 25kg bags already.
Both will work fine for a 24h prove, blue is usually up to 24h and red for 24h and longer.
Someone who lies about the little things will lie about the big things too.
I’ve got some news Raffe. It is the same. I emailed them and they replied as below. So I guess the colour difference is simply marketing for retail vs. wholesale.
No, it is absolutely not the same. They may have not understood your question due to bad English.
Someone who lies about the little things will lie about the big things too.
We must be talking about different products. See my links above. I am referring to pizzeria red vs pizzeria blue.
You have linked to a different red packaged flour.
Never ever seen the red Pizzeria flour. When people talk about red Caputo, they always mean Saccorosso, used to be called Cuoco until a year or two ago.
Someone who lies about the little things will lie about the big things too.
Did a vegetarian pizza for the missus (she is going veggie for June) and she said it was fab! Facun, artichoke, fried egg for the last 45 seconds and then chilli oil on the top
^ Hey, looks fab!
Someone who lies about the little things will lie about the big things too.
Agreed!
Thanks gents.
I remember as a 20yr old in Turkey ordering a pizza with an egg at the hotel for lunch, proper wooden pizza oven etc.
Literally the egg was put on at the end and not into the oven, had to ask for it to be cooked....still yet to try an egg again, I have to man up!
Looking superb, an egg on a pizza is a real treat, had my first in Roma
Enjoy
Lovely looking pizza RyanB.
Meantime the PP getting it’s first fire up today to cure the stone.
First cook tomorrow and dough is proving.
Now balled and transferred to the Solent Plastics trays which are fantastic.
Cheers!
Couple of things I've learnt on this thread that have made a massive difference.
1st was (I think it was Raffe who posted it but I can't be 100% sure) leave the water and the flour to mix for 30 mins to an hour first before adding yeast and salt. That's an excellent tip, makes the gluten strengthen early and an easier knead. Dough also isn't too sticky at the start.
Another tip (can't remember who posted it) that I've found useful is when balling the dough rub your hands in olive oil first. Again that works a treat and makes the dough much easier to pick up and stretch (I have no oil in the dough itself).
That's very exciting - cracking weather for it too! Enjoy!Lovely looking pizza RyanB.
Meantime the PP getting it’s first fire up today to cure the stone.
First cook tomorrow and dough is proving.
Now balled and transferred to the Solent Plastics trays which are fantastic.
Stretching.....
....and folding.....
....and balling up.
Someone who lies about the little things will lie about the big things too.
What's the hydration level Raffe? Seems nice snd workable so I'm assuming around 60%?
Nice airy doughball there - gonna get some nice puffy crust from that.
This is 70% hydration
Someone who lies about the little things will lie about the big things too.
Wow that's going to take some good skill to work with. I tried 67% hydration last week but need to practice my dough handling skills to pull that off as I found the dough very hard to work with so I've gone back to around 62% until I get more proficient. But 70% will give you a superb 'canotto' crust - good effort to pull that off!
Looks great Raffe!Stretching.....
....and folding.....
....and balling up.
Didn't realise the stretch should be such a stretch. When I do it, my stretching is much less of a stretch, something like this...Having said that, I haven't dared upping the hydration to anywhere near your levels yet!
https://www.youtube.com/watch?v=JsulZTb4IXc
Evening all. I’m doing pizza for the first time tomorrow, can I stretch all the pizza bases out beforehand? I’m thinking just in time to start cooking the first one; not like they’ll be hanging around for hours beforehand.
I want to serve 4 pizzas and 2 garlic breads, so 6 bases in total and I’m worried that if I have to stretch too, it’ll take ages to get them out.
If I could do 3 at a time at least that would help as I could do the kids first then ours.
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You can try, risk is that they turn sticky before you launch and it all ends a big mess.
Safer to do them one by one, with a little practice you stretch one while the other is cooking.
Someone who lies about the little things will lie about the big things too.
Pizza Party performed really well today. Very impressed.
Thanks Raffe for the advice and encouragement on these ovens.
The consistency from pizza to pizza is perfect and reminds me of the F1. Easier to control too and hence avoids crust burning vs the Ooni where the crust seemed to always land too close to the flame. The space is a great luxury.
What oven is it and how long does it need to get up to temp?
Thinking of getting a Biscotto stone for my Ooni Karu 16 - I found this one: https://biscottopizzastone.com/en-gb...i-karu-16-oven
Does anyone know of a better option shipped to the UK?
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https://fornacesaputo.it/prodotto/biscotto-saputo-k-16/
Someone who lies about the little things will lie about the big things too.
Thanks, I think that's for the Koda 16 rather than the Karu, the shape is different.
They don't appear to have one of the correct dimensions - 42.5cm x 42.5cm.
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Ok, looks like I’ll just have to do it properly thenthanks.
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It is called Pizza Party. Takes around 25 mins to get up to 500 degrees+ at the stone.
Anybody used a dough ball to make garlic bread in the pizza oven? How did it go and any tips?
I have, and it was very good. Just stretched it out like a pizza, added garlic butter and cheese and cooked it.
Go easy on the butter though, mine ended up swimming in it and had to be drained off. Tasted great though.
Great - will give this a go.
You just put a few knobs of butter on the raw dough, or you baked it a few seconds first?
Just put butter and cheese straight onto raw dough.
It cooked well, not soggy. Just too much butter which I had to drain off.
Thanks, will report back.
Yes I regularly make one with our pizzas. Just make a normal size pizza base with te same dough, add a garlic and butter mix and bake it like a pizza. As said a small amount of butter goes a long way.
I also brush melted garlic butter on the crust.
My fav is garlic butter, mozzarella and anchovies.
Pitch
Last edited by Pitch3110; 18th June 2023 at 08:12.
That is a beauty.
Will have to try the crust treatment.
Someone who lies about the little things will lie about the big things too.
Cheers Raffe.
Wow looks fantastic.
Will give that a go.
Homemade garlic butter or cheating and buying lurpak? My plan was to cheat.
You know the answer to that. We will pretend you never wrote that and let you do the decent thing.
Someone who lies about the little things will lie about the big things too.
I think given how little butter you actually need to use, the garlic butter itself needs to be considerably stronger than the pre-made varieties.
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