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 Post subject: Square Ones...
PostPosted: Sun Apr 06, 2014 6:24 am 
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Joined: Wed May 09, 2012 3:59 pm
Posts: 1676
Location: Cape Town - South Africa
Pizza night with the family....


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:)



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 Post subject: Re: Square Ones...
PostPosted: Sun Apr 06, 2014 9:31 am 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
Rustic as usual...I like it.

Try using some Kaputo 00 flour. It makes the best homemade dough.


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 Post subject: Re: Square Ones...
PostPosted: Sun Apr 06, 2014 9:59 am 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
Forgive me... it's Caputo...not Kaputo...I've had one too many beers :)


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 Post subject: Re: Square Ones...
PostPosted: Sun Apr 06, 2014 10:56 am 

Joined: Tue Aug 27, 2013 2:10 pm
Posts: 181
Now that's my kind of pizza.


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 Post subject: Re: Square Ones...
PostPosted: Sun Apr 06, 2014 3:34 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1604
You do your own dough Rook? Whats your recipe?


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 Post subject: Re: Square Ones...
PostPosted: Sun Apr 06, 2014 5:00 pm 
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Joined: Wed May 09, 2012 3:59 pm
Posts: 1676
Location: Cape Town - South Africa
Yep I do, although I command the wife to make it, she refuses to divulge......

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 Post subject: Re: Square Ones...
PostPosted: Sun Apr 06, 2014 6:03 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3611
Location: USA... mostly.
Umberto wrote:Forgive me... it's Caputo...not Kaputo...I've had one too many beers :)


And forgive me, but... :lol:

You read it here, and here IS the real deal. So the Italian Antico Molino Caputo branded ANTIMO CAPUTO flour has always been considered your go to for premium pizza & pasta, blue bag or red bag, respectively. Then this sneak or savvy businessman, depending on your perspective, Natale Caputo, owner of a Wisconsin cheese corp, in typical American fashion - even though he is Italian, figured he'd steal the storied Italian Antico Molino Caputo's fame & produced a flour in his namesake AND US trademark, CAPUTO.

So now this sneak produces AntiMo Molino Caputo (at the corporate level - not packaging), and because of trademark issues, the real Italian Antico Molino Caputo had to label its bag differently. Now, the real deal has a NAPOLI in the wheat wreath on the top while the Italian-American has CAPUTO written in the wreath. Both ARE imported from Italy, but the Antico Molino Caputo "ANTIMO CAPUTO" flour is the original. They do act differently, and it really rears it head on wood fire decks @900F; I suspect due to different sugar concentrations in the different wheats.

ROOK <> HELL YEAH! Command your castle! :twisted:
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 Post subject: Re: Square Ones...
PostPosted: Sun Apr 06, 2014 6:35 pm 
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Joined: Sun Feb 02, 2014 6:19 am
Posts: 313
Love pizza night! Fantastic job MR!


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 Post subject: Re: Square Ones...
PostPosted: Sun Apr 06, 2014 8:00 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1044
Location: Raleigh, NC
Nothing quite like homemade pizza.

In the 5th image, did you use... a chili sauce? Americans may have messed around with it first, but we're not terribly comfortable changing it up at this point. What sauce/topping combos did you do?


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 Post subject: Re: Square Ones...
PostPosted: Mon Apr 07, 2014 4:19 am 
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Joined: Wed May 09, 2012 3:59 pm
Posts: 1676
Location: Cape Town - South Africa
Meaty pizza - Chillie sauce, tomatoe sauce & mustard.
Seafood pizza - Thousand Isle sauce with Wonder whirl cream & tartare sauce.
Chicken pizza - Cream cheese, peppadew & Sweet Thai chilli sauce.

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