Caputo Manitoba 72 Hours at 70% Hydration | Epic Results
ฝัง
- เผยแพร่เมื่อ 27 เม.ย. 2024
- This Caputo pizza dough recipe uses Caputo Manitoba pizza flour. We will be using a 72 hour recipe at 70% hydration.
This is a classic cold fermentation pizza dough recipe is ideal for the summer time or when you need to prepare the dough, well in advance of a pizza party.
This method will give your pizza a crisp finish, softer texture and extra flavour.
This will be cooked in the Gozney Roccbox to give that Neapolitan pizza vibe. 
And the good news is that this recipe feels and tastes just as good in the home oven cooked at full temperature.
I purchased this flour from Amazon, but it can be found from other stockiest by using a google search.
Please consider subscribing,
/ @omsga
Or leave a comment and or like the video. It really helps me and Oliver.
We have used this flour previously please see our first go here • We Put Caputo Manitoba...
Thanks for watching the recipe is below.
Ingredients
1kg Caputo Manitoba
700g water
26g salt
2g yeast
Semolina flour for shaping and stretching the pizza base
Plus pizza toppings of your choice
Method
Add 700g water to a mixing bowl, add the 2g yeast to the water and mix until all the grains have disappeared.
Gradually add the pizza flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed.
Once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.
Use some flour to scrape out the dough that has stuck to the bowl.
Ensure all the 1kg bag is empty and begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 10 to 15 minutes
Once smooth shape into a tight ball, cover with a mixing bowl and rest for 1 hour
After 1 hour uncover and mix in 25g salt.
Once all the salt is mixed in you need to place the dough into a mixing bowl and cover for 1 Hour.
After the hour place in the fridge for 63 hours.
After 63 hours remove from the fridge and allow around 2 hours to return to room temperature.
Once at room temperature, split the dough into 230g dough balls and place in a dough tray or plastic containers.
Let the dough balls rest for 4 hours
After 4 hours you are ready to make pizza.
Remove the pizza dough ball from the container onto some semolina.
Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.
Add the tomato sauce and toppings as required. Remember less is more if you are using a pizza oven.
Please consider subscribing and leave a comment
#gozneykitchen
#cookdifferent
#caputopizzaflour
#Homemadepizza
#pizza
#pizzatv
#madeinsheffield
#homemade
#GozneyRoccbox
#gozneydome
#gozney
#Neapolitanpizza
#yorkshirepizza
#easypizza
#omsga - แนวปฏิบัติและการใช้ชีวิต
Kudos to u from Pomerania, I'm using caputos pizzeria 00 but just ordered 5kg bag of Manitoba Oro after watching ur great job.. tasty pizza
I think I started my Pizza hobby with this flour years ago. Will buy it again. Thanks ma'e for this great clip 👍
No problem pleasure as always hearing from you mate
A yummy looking pizza with a airy base 😊
Yes it was definitely yummy this pizza.
Let me know if you give this one a try.
I'd love to see a sourdough version.
Hey guy's, I thought you done really well! Looks amazing!!!
Hi. Thanks for that lovely comment.
It also tasted amazing too lol
Please consider subscribing as we will have more videos coming right up
Already have my friend 😀
Thank you very much from us both.
More videos to come
Thank you, you guys have heart... That gets me everytime!!
My go-to flour for preferments and high hydration bread. Thanks for the video!
Hi. Firstly thank you for your lovely comment. We are glad that you enjoyed the video.
If you haven’t done so already please consider subscribing to our channel. We are building a real community for home pizza makers and we would love you on board.
All the best
Oliver and Mat
Absolutely stunning !!! And I'm an Italian here from Quebec pressing the sub button right now ! Done ! hihi
Hi. Firstly thanks for your lovely comment, subscription and support of our channel.
We are a small channel with a lovely following. We simply try different pizza flours every month to a suitable recipe.
So glad that you enjoyed this one, thanks once again and welcome onboard
All the best
Oliver and Mat
@@OMSGA All the best to you two ! I'm here to stay !
@lousekoya1803 thank you. We will have a new review out in a few weeks time
@@OMSGA Great ! Hope I'll get the notification !
Beautiful
Thanks for your comment
Glad you liked it, please give it a go and let us know how you get on
Nice job. :)
Thanks mate tasted great too
Beautiful sharing 😘
Glad you liked this one
Super result. Expensive. And you need min.400°c for this Type of dough.
Hi. Firstly thank you so much for your comment and question.
This dough can be used in the home oven, you may want to consider adding a little oil to help with the browning.
In terms of cost. Well the flour was around £3-£4 per 1kg. Pizza toppings £10.
So roughly each pizza cost around £2 each. Cheaper than domino’s
Great video! I suggest you make a video using biga's method. 100% biga and 75% hydratation. That is magic. :) Btw Using Caputo Nuvola Super.
Thanks for your comments and fantastic video request.
Yes we do requests lol 😂. We have a back calendar of flour to get through, but we have added this one to the list.
I’m not sure if you have but please consider subscribing to the channel as we have lots more flour reviews coming up over the months.
Thanks once again for your support of our channel
Kind regards
Oliver and Mat
Great video as always how do u compare it to Nuvola? Is it more grainy in texture?
That’s a good question.
So here goes lol
I would say that this has a firmer and more crisp outer than Nuvola, but in terms of the inside Nuvola is probably slightly more lighter than this. This is a bit more bredie if that’s a word.
Nuvola is a bit like puffy pastry if you see what I mean.
In terms of recipe. I would take this for cold fermentation and for a high hydration.
But Nuvola is probably the one if you are wanting them big fluffy crusts
Thanks for watching and of course for your question.
Looks scrumdidly, thanks for sharing. Where do you buy the caputo flour mat? Thanks. 🙏🏴
Hi. Thanks for your comment as always.
It was very delicious, I have to be honest with you it was a lovely texture, crisp on the outside and soft on the inside.
You can get this on Amazon or the filo store has it.
I’m not affiliated with any stores just for info. But here is a link to filo
fifostore.co.uk/products/caputo-strong-bread-manitoba-flour-1kg?currency=GBP&variant=32689482629229&Google%20Shopping&stkn=de05d17bf8d4&gad_source=1&gclid=CjwKCAjw57exBhAsEiwAaIxaZgsxAmG99ChsDawVIyyNbxMAcEFdOXXfRAjf4DKB5X0s6_XR3nfZ5hoCBpMQAvD_BwE
Thanks so much for that. I'll be trying this one out. Delish!
Pleasure.
If you do make this one, take some pictures and send them to the channel email address omsga.pizza@gmail.com and we will feature them in one of our community posts
Will do. I'm still waiting onthe weather getting better so I can get the oven out.🙏🙏🙏🌞
Well May is here soon and it’s definitely pizza making month. Even north of the border 🏴
Ooooh, this one looks awesome. Would you mind telling me where you got your proving pots from?
Hi firstly thanks for your question and comment.
So the pots are from Poundland in the UK 🇬🇧. They are about £1.50 for six and they work really well.
If you are not from the UK this Amazon link may work. I’m not affiliated so don’t worry about me making cash out of the recommendation lol
amzn.eu/d/5AX2Xf9
If you haven’t please also consider subscribing too
All the best
Oliver and Mat
Great thanks. I’m subscribed and always looking forward to the next flour experiment 👍 So far my favourite is the M&S one, however I need to try this one now! Thanks.
@jw191 thanks for that. It’s difficult to see who is and who isn’t lol.
sounds like you guys are from West Yorkshire, or nearby .... me too. Do you know anywhere that stocks manitoba locally?
Hello there. Yes you kinda got it right. We are from Sheffield.
I don’t know anywhere locally that stocks this in 1kg but I shop mostly online. You can get this from filo store for a low ish price. It’s the postage that’s the killer. I’m not affiliated with them so the link work.
fifostore.co.uk/products/caputo-strong-bread-manitoba-flour-1kg?currency=GBP&variant=32689482629229&Google%20Shopping&stkn=de05d17bf8d4&gad_source=1&gclid=Cj0KCQjw0MexBhD3ARIsAEI3WHI637KOi7k-oYYwVn-CR9_X6Iyvtom2RQqlCxMQB-NwPxI737Ka3xMaAltcEALw_wcB
you dont measure the flour before? usually all the flours I've used have between 970-1000g in one package...I would always make sure this is exactly 1kg
Hi. Thanks for your comment.
In terms of weight of the flour yes we check. But to be totally honest I don’t think the filming of weighing out all the ingredients makes for great content.
Please consider subscribing, we are a small channel who make pizza for the fun and love of it. No fancy setups here.
All the best
Oliver and Mat
@@OMSGA I was just wondering because you show how you weight the water and yeast but not the flour ;-) will subscribe to support you :-)
may have the temp a bit to high cuz i like it soft needs to fold a bit
With this one you got both. A crisp outside and a soft inside.
@@OMSGA yeah but it seems a tad too dry
Obviously without the ability of bring you a slice round, it was like fresh toast. But the inside was very soft.
Have you done caputo americano?
Hi. Thanks for your comment and question.
No not yet unfortunately but it’s on our list. The problem is that there’s so so many flours to review.
Thanks once again for the comment, please consider subscribing as it helps us to make more videos
Kind regards
Oliver and Mat
We use Americana all the time in our recipes. Problem is you need to but a big 15kg bag. It is a fantastic flour though.
Your content is really excellent. But your video needs thumbnail design. Create attractive thumbnails. A beautiful thumbnail will definitely increase the views of the video
Hi thanks for the advice and comment. To be totally honest thumbnails is one of our weakest points.
But if you are any good at them and have some advice please drop us a line on omsga.pizza@gmail.com
@@OMSGA check your mail.
Some folks prefer toenails to thumbnails.
@herrprepper2070 can’t say I’m that keen on either of them lol
Tried this flour but still think Caputo Tipo '00' is better IMO
It depends on what recipe you are following.
If you are doing a high hydration and cold prove, pizzeria will struggle slightly due to its strength.
But that’s not to say it’s impossible to use it on this recipe.
All the best
This is a bad idea to do so many hours in bulk ferment, then make the balls at the end of proofing and just wait 4h before using them. Bulk fermenting for so long will give them so much strenght, give an uneven gas distrubution, uneven fermentation, etc. It's hard to explain why without writing an essay but dough balls should rest for at least the same amount of time as the bulk dough, even more is better.
If you do a total of 72h fermentation, you should make the balls after 24/36h and also rest the dough balls in the fridge, it will give you the best result :)
Thanks for your comment.
Put simply it tasted fantastic and I had no complaints.
But I will try your method in a future video
I've used Manitoba Flour, but I don't think it performs as well as most American Bread Flours; the browning just isn't as good. Probably because most American Bread Flowers have a small portion of Malted Flour ✌️
Thanks for your comment. I’ve not had a chance to source any flour from a US producer yet without the shipping being astronomically expensive.
We have got another Italian one to review in the next few months.
But if you can help out with the US company drop us an email at OMSGA.pizza@gmail.com
@@OMSGA Bob's Red Mill Artisanal Bread Flour or King Arthur Bread Flour are the Top Shelf Brands, but Pillsbury and Gold Medal are the slightly more budget friendly options.
@@MrChristopherMolloythanks for this. I will have a look into them for future videos.
Thanks once again for your comments and support
@@OMSGA Thanks for the vids and entertainment.
No problem. Stay tuned for more as they say lol
Sorry, saying “absolutely beautiful, wonderful,fantastic, etc”, does not make the dough any better! Aghhh! But yes, Caputo is a good flour. Sorry old chap.
Thanks for the feedback.
Just out of curiosity what are you after in terms of a recipe/ flour review?
I believe that I presented a recipe that works well with a strong flour.
But please let me know what we are missing would be incredibly helpful.