Caputo Pizza Flour

[adm]

I store my 25Kg bags in a 40L plastic drum with an airtight screw lid. It's actually a fermentation drum for beer brewing. No weevils or flies.

I remove about 3kg at a time into another smaller plastic lidded tub and then use that.

If you want a good, cheap container for flour, pretty much all indian restaurants in the UK buy their mango chutney in 30 or 60 litre food safe blue drums with airtight screw lids. These would be perfect and probably free from your local restaurant. Alternatively, they can be had on eBay for a few quid. They do need a good washout as the smell of mango chutney lingers somewhat....

[Happy Baker]

I use these to keep my flour in:

[barney]

Thanks Happy Baker, I've got loads of these at work, but I've never even thought of using them at home! D'oh!

[rockrocky]

What are they?

[barney]

They're basically just plastic buckets with a screw on lid and seal. I work in a lab and we get large quantities of salts delivered in them. I've saved them up because they look useful, but partly because they come from a lab, I haven't thought of using them for something like this. Think I'll even take some for the dried dog food too.

I'll give them a good wash first.

[rockrocky]

How much do they hold and where can i get some?

[barney]

They are made by CurTec, but they have minimum order quantities (€2,000). A search online should find other distributors such as this camping supplier.

Or just do as adm suggests and go begging round the Indian restaurants, might be cheaper.

[barney]

PS

Amazon does similar things.

[rivergirl]

Med. stores as well perhaps I think olives etc are packed in these drums as for the smaller ones try bakeries as jam comes in them

[swatson]

Dunnes2002

An update as promised!

My 25kg bag of Caputo pizzeria (red bag) arrived yesterday morning as promised, total cost £29.35 from nifeislife, no issues whatsoever!

Made my first Caputo pizzas yesterday to cook tonight, unfortunately it's been raining most of the day so couldn't fire up the oven and had to use the pizza stone in the domestic oven, pizzas were very good nonetheless!

[adm]

One thing with the Caputo 00 is that I have found it really needs a very hot and fast cook to brown properly - i.e. it doesn't work so well in a domestic oven, but is absolutely perfect for use in a WFO.

As for dough mixes, the best one I have found so far for using with Caputo is TXCraig's approach from the PizzaMaking forum. This uses a sourdough starter and takes 48 hours minimum - but is excellent.

Here's a link the a thread about it: www.pizzamaking.com/forum/index.php/topic,20477.0.html

And another to one that shows the pizzas he produces in his WFO - which are nothing short of outstanding!

www.pizzamaking.com/forum/index.php/topic,14249.0.html

[spinal]

Interesting you mention the red bag - in Italy, the red 25kg bag is "rinforzata" (strengthened). No idea what the difference between that and the 25kg blue "pizzeria 00" bag is...

[dunnes2002]

cracked my bag open and had Caputo pizzas last night. I liked the crunch and the taste enough that i think ill have to make all my pizzas with it. I think the 25kg bag should last some time, even if my daughter tried to help by spilling a good 2kg of it all over the floor!! Nightmare to clean

[Happy Baker]

Aug 13, 2013 17:34:03 GMT rockrocky said:

How much do they hold and where can i get some?

Apologies - I missed the thread - d'uh

solentplastics.co.uk/

Are where I got mine from - and they are food quality.

[petec]

quick question

Is it worth buying a 25Kg bag of Caputo and storing it in one of those sealable bins if I only cook 5-6 pizzas once a week ?

I like the idea of shifting to 00 Caputo but am unsure how long the flour will stay good if its stored correctly ?

Anythoughts ?
Cheers
PeteC