Friday night pizza party, made 12 pizzas. This is the first time that I used Caputo 00 flour. I like it, it's easy to work with and doesn't char/burn so quickly like King Arthur 00 does in the heat of my brick pizza oven.
However, I found it had a little less chew and flavor. I use a poolish (30%), 65% hydration, and 48 hour CT bulk fermentation like I have done when using KA, so not sure why the flavor was lacking compared to KA. Looking for suggestions from those using Caputo 00. Thanks!
by Snoo_33726
2 Comments
I dont use strictly 00 flour anymore. I use a combination of caputo blue flour and king Arthur high gluten flour. Its like 35% caputo poolish and 65% high gluten. I use some sugar in poolish also 72 hour bulk ferment. It makes a nice tasting dough that has a nice chew
Ho cambiato Caputo proprio perché senza sapore. Però si impasta facilmente ed ottieni delle pizze esteticamente perfette e ben maculate ottime per le foto 🙂 se però la devi mangiare è altra storia.