We Put Caputo Manitoba To The Test Checkout The results
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- Today we are putting to the test Caputo Manitoba Oro pizza flour. We will be following a 72 hour recipe for extra flavour and a softer texture pizza dough.
we will be cooking our pizza in the Gozney Roccbox
I purchased this flour from Amazon, but it can be found from other stockiest by using a google search.
Please consider subscribing, leaving a comment or liking the video. It really helps me and Oliver. Thanks for watching the recipe is below
Ingredients
1kg Caputo Manitoba
660g water
25g salt
2g yeast
Semolina flour for shaping and stretching the pizza base
Plus pizza toppings of your choice
Method
Add 660g 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 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.
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Great job, looks lovely!
Thanks MRJKDRob. It tasted lovely. It’s a shame that I can’t share with you all 😂
I love Caputo Manitoba flour for sourdough bread and was wondering if it was good for pizza in the roccbox. Thanks for the confirmation. I'll try 64% first.
Thanks for the comment.
Yes this is a good one for pizza. You can also mix it with Caputo red to make it a little stronger.
We did this one with a lower hydration
th-cam.com/video/lh1T5wtYaGc/w-d-xo.htmlsi=l_ytztGPV2UHxec6
Please consider subscribing as we have loads more coming up
Oliver and Mat
Aitäh!
Thank you so so much for your generosity.
You are the first person to give a super thanks to our channel.
Please consider subscribing to our channel and thank you once more from myself and Oliver ❤️
Beautiful job! I've tried the Caputo red, the Caputo blue, but not that one. I'll definitely give it a try!
Thanks for the very kind comment.
Yes it’s good flour a bit sticky with the higher hydration.
Let me know how you get on when you try this one.
All the best
mat
Hi Oliver its Muhammad
Enjoy your delicious pizza 😊
Thanks
I use Caputo Pizzeria flour alot and i love it. How is ths flour compare when cooked. The crust didnt seem crunchy but more soft and airy. Are they similar?
This flour is stronger than Caputo pizzeria. Therefore it can be fermented for longer periods of time.
In terms of taste with a longer fermentation you get a more fragrant bread.
Hope this helps and please consider subscribing to our channel
Mat
Thanks for this video. Besides the crust being airy as you showed, do you recall if the crust any crunchier when compared to Caputo red/blue? Just curious.
Hi thanks for your question and for viewing our video.
The crust on Caputo pizzeria is more chewy than crisp. I have found that the other flours in the Caputo range are slightly more crisp.
My latest video Caputo 100% Grani Italiani 0 Pizza Flour Watch This Video!
th-cam.com/video/s-mvWBnURtY/w-d-xo.html is the best that I have had. Oddly the nutrition is the same as Caputo pizzeria.
Thanks once again and please consider subscribing to our channel as we look at a wide range of pizza flours from around the world.
Kind regards
Mat and Oliver
@@OMSGA Thank you so much for your detailed response! I will certainly check out your other videos. I just subscribed as well :-) I can get Caputo Manitoba here at a reasonable price. Nuvola is also available although pricier. The Grani Italiani might require some searching around. I'm in search of that crunch lol. Your videos have inspired me to explore various flours and not just settle for the "blue."
@sharad5733 fantastic glad that you have enjoyed the videos.
We have other to test that are just not Caputo.
Thanks once again for the sun. It’s really appreciated
Mat and Oliver
Hello, this protocol is perfect, it works great for a magnificent result, and yet in a classic oven (with a stone). The pizza was super tasty, it is no longer necessary to go to Naples 😁
Thank you so much 😉
Thank you so much for your kind words.
As it happens this weekend we are pushing out a new video on Caputo Manitoba. This time it’s 72 hours at 70% hydration.
Please consider subscribing for all the notifications.
Kind regards
Oliver and Mat
Geat news, I'm going to follow this new video, but with higher hydration you'll need an oven that heats up a lot, at least 400° I think... to be continued anyway, thank you for sharing 😉
I have a pizza oven that can achieve that temperature 🤒
Yes for my part, I don't yet have this possibility for the moment but I am on the project, so it interests me 🙂 of course 😎
We use the Gozney Roccbox which I highly recommend for the home cook.
They are small to store at home but extremely versatile
Hey just a quick question...with the due date on flour have you ever used flour past its due date? I picked up a kilo package of manitoba but never got to use it.
Its over a year expired
Hi firstly thanks for viewing our video and for taking the opportunity to ask a question.
The flour should be perfectly ok if it’s been stored in a cool dry place. What I would say is just check it for any flour bugs 🐜 before you use it.
Good luck and please consider subscribing to our channel, we have more videos like this on pizza flour from around the world.
Kind regards
Mat and Oliver
Would a sieve be good for adding the flour?
Maybe not sure but will give it a try next time around
Please check out my other videos and if possible please subscribe to the channel
how long was it in the fire? 60 seconds ?
Hello. Thanks for your question. Yes it’s roughly 60 to 90 seconds per pizza
with 64 hours of refrigerator time, will this dough be over proofed?
I disagree it tasted amazing
Hello, thanks for the reply! It was a question I really don't know, to be honest I still having a hard time understanding of what is proof after all? and when is under or over proofed? The other day ( trying to get a more sour flavor form the dough ) I made a sourdough bread and let it 48 hours on the fridge, instead of 12-14 hours that I usually do and the result was not good, the bread did not grow and became very flat and heavy 😞@@OMSGA
Going with the Manitoba Oro flour you would expect the pizza to have more hydration. It is the strongest flour of all of the caputo flours, so it is made for high hydrations.
Indeed it is. Our channel looks at using our hands only.
I would agree that this is on the low side hydration wise, and we will look at possibly 70% hydration.
However there’s a bit more skill involved other than dumping all your ingredients in a mixer and pressing a button, like you see on other channels.
Yes we could do extreme doughs, however my target audience would also say why is it so messy?
It’s about using hands and what is possible, without using a mixer. Using a mixer in my opinion destroys the fun and love of making pizza
Please consider subscribing
Mat
Please try next time 70% hydration. The taste should be a little bit better. Caputo suggestions 70% hydration for the manitoba
I will give it a try. We tend to use 60 to 65% on our videos as we only use our hands.
I will make a note and maybe give 70% a go.
Thanks for the comment and suggestion, please consider subscribing
All the best
Oliver and Mat
if it's to sticky try to let it rest between the stretching of the in the beginning and use a little bit of olive oil in your hands.@@OMSGA
@@mev32lan thank you