The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)
- Thread starter Loki
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Nothing wrong with that if that's what you're happy with. I've used plain bread flour before without issue.
Soccorosso for me and I actually like freezing my dough for a few months before using it. Get an almost sourdough flavor and it's incredibly easy to work with just pick it up and gravity stretches it.
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I started getting it from Amazon a few years ago but for a case of 10 x 1KG just pay through the nose
When I buy flour I get it from a few different sources
https://www.adimaria.co.uk/rice-flower
or if I shop local I use a Wholesalers in Manchester called Amato https://amatoproducts.co.uk/wp-content/uploads/2021/01/Amato-product-list-website.pdf You can see on the price list they do both Caputo Red and Blue in 25Kg sacks
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Again confused.
In that instance blue is pizzaria, red is most likely Soccorosso.
You can also get pizzaria in a red bag but it's just the small bag Vs the blue big bag. Very confusing I know.
I paid to go onto a professional Pizza making course before Xmas and the thing that stuck in my mind was when the chef told us, that Caputo are great at marketing. Really no such thing as Pizzaria flour.
Caputo Blue = 12.5% Protein
Caputo Red = 13% Protein
Caputo Saccorosso = 13% Protein
The latter two essentially the same bar the packaging.
Caputo Blue = 12.5% Protein
Caputo Red = 13% Protein
Caputo Saccorosso = 13% Protein
The latter two essentially the same bar the packaging.
There is no such thing as red and blue. How many times. Lol
Your teacher was an idiot, Caputo Pizzaria is just the name of that particular flour it just happens to also come in small red bags and large blue bags.
The "Red" you refer to is called Soccorosso. Seriously in sure the manufacture are correct and not you.
Pizzaria "Red"
https://www.mulinocaputo.it/prodotti/pizzeria/?lang=en
Pizzeria "Blue"
https://www.mulinocaputo.it/prodotti/pizzeria-2/?lang=en
Soccorosso also "Red"
https://www.mulinocaputo.it/prodotti/saccorosso/?lang=en
Teacher with 20 years experience running Pizza restaurants...................mmmmkay
I am ok with this as I know full well I have had a 25KG bag of Caputo Blue and Caputo Red in my kitchen. I posted a link with a supplier I use to their price list and it clearly shows, Caputo Blue 25KG / Caputo Red 25KG. So you crack on.
I wouldn't mind, I don't even use Caputo as their is much better flour out their than Caputo.
I am ok with this as I know full well I have had a 25KG bag of Caputo Blue and Caputo Red in my kitchen. I posted a link with a supplier I use to their price list and it clearly shows, Caputo Blue 25KG / Caputo Red 25KG. So you crack on.
I wouldn't mind, I don't even use Caputo as their is much better flour out their than Caputo.
Find me Caputo Red and Caputo Blue on the manufacturers website and I'll admit defeat.
JHC it really is not about defeat. I know I have bout 25kg Caputo red and I know I have bought 25kg Caputo Blue. If you need some kind of reassurance to validate your argument (in a pizza thread of all things) the subject at hand is about Ooni Pizza ovens and the Pizzas cooked in them.
If you need to 'win' then ok crack on, get a life man, 'i'll admit defeat' get a grip
If you need to 'win' then ok crack on, get a life man, 'i'll admit defeat' get a grip
what do you use then (from adimaria too ?)
looks as though tesco may have(will again?) had a bargain option Farina Del Mio Sacco Flour
otherwise it is curious amazon themselves haven't taken this market with 5/10/25Kg sacks as opposed to miserely 1's - maybe they're concerned about warehouse handling,
but, currently with likes of admaria & others at £1/Kg + ~£8 postage , if that was available at amazon you'd amortize the postage.
I mix my orders up with A Di Maria and my local supplier.
Before Xmas I ordered from my local Italian wholesalers Amato as I am ok to make a collection there. Going off their recommendation on flour so at the moment I am using Mulino Naldoni Sofia Type 00 Flour. https://www.molinonaldoni.it/en/flour/pizza-sofia/25-kg which was £15.99 for a 25KG sack.
I get your point about the convenience of Amazon and what I would say is that they are really competitive on good quality DOP tomatoes. Of course you can go with local tinned from your supermarket but if you want an authentic taste then DOP is the way to go, but it does cost more.
A Di Maria, i find are quite good and usually I would get a couple of different bags of flour, then I add in my month's worth of Fior Di Latte Mozzarella. Think I paid £12.00 for a 2KG Sack. Ok it's pretty big but you can freeze it into the portion sizes you need so a bit of this and a bit of that, A Di Maria is not to bad.
Another company I can recommend is https://www.delicatezza.co.uk/. Very similar set up to A Di Maria. The main benefit of these guys are postage is a little lower at £6.00. More importantly their range of Italian Sausage's and Sausage Mince is really good. I can highly recommend their Sicillian Sausage mince with Fennel. That cooked with some finely sliced shallots in garlic, WOW that is good.
From my point of view, I cook around 8 to 10 Pizzas a week for friends, neighbours and family so 25KG sacks makes it a bit more worthwhile for me. Once i've done with this industry, I will be opening up a Pizzeria
Before Xmas I ordered from my local Italian wholesalers Amato as I am ok to make a collection there. Going off their recommendation on flour so at the moment I am using Mulino Naldoni Sofia Type 00 Flour. https://www.molinonaldoni.it/en/flour/pizza-sofia/25-kg which was £15.99 for a 25KG sack.
I get your point about the convenience of Amazon and what I would say is that they are really competitive on good quality DOP tomatoes. Of course you can go with local tinned from your supermarket but if you want an authentic taste then DOP is the way to go, but it does cost more.
A Di Maria, i find are quite good and usually I would get a couple of different bags of flour, then I add in my month's worth of Fior Di Latte Mozzarella. Think I paid £12.00 for a 2KG Sack. Ok it's pretty big but you can freeze it into the portion sizes you need so a bit of this and a bit of that, A Di Maria is not to bad.
Another company I can recommend is https://www.delicatezza.co.uk/. Very similar set up to A Di Maria. The main benefit of these guys are postage is a little lower at £6.00. More importantly their range of Italian Sausage's and Sausage Mince is really good. I can highly recommend their Sicillian Sausage mince with Fennel. That cooked with some finely sliced shallots in garlic, WOW that is good.
From my point of view, I cook around 8 to 10 Pizzas a week for friends, neighbours and family so 25KG sacks makes it a bit more worthwhile for me. Once i've done with this industry, I will be opening up a Pizzeria
I only use gas these days, just easier and zero taste difference.
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Cos wood looks a ballache....
Though possibly better if you take it camping or something.
I went Koda (gas) in the end, it's easier to use, maintain and is more social as doesn't make everyone smell of smoke. You could set the oven up right next to where you are sitting and you wouldn't even know its there.
Gas bottles are pretty thin on the ground, even now. Probably impossible over the upcoming summer.
Gas bottles are pretty thin on the ground, even now. Probably impossible over the upcoming summer.
The Koda is a great oven. I treated myself to one as an early Xmas present in their Black Friday sale. Probably need to turn the pizzas a little quicker given how close the pizza is to the flame, but once you get your rythm, it's all good.
Hi @Repta Not sure if they are available in your area but I used a company called Extra Gas. First Propane Cylinder was of 11Kg was £78.00 then the next one will just be a top up of about £30.00
Cheers, had a check and not in the delivery area