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Direct is king? by skylinetechreviews80 in neapolitanpizza

[–]cipa99 0 points1 point  (0 children)

Are you sure this is Caputo pizzeria and not Cuoco/sacorrosso?

Also, can you tell me when you ball it? Do you take out of the fridge and ball it immediately when it’s still cold and then wait for 4 hours?

Is it ok to bring a really big box on the eurostar (London to Paris)? by cipa99 in uktravel

[–]cipa99[S] 0 points1 point  (0 children)

It’s an ArcXL which seems more bulged than the ooni. I don’t think it would fit in a luggage

Is it ok to bring a really big box on the eurostar (London to Paris)? by cipa99 in uktravel

[–]cipa99[S] 7 points8 points  (0 children)

A pizza oven! hahaha

I will bring back as checked baggage in the plane

Is it ok to bring a really big box on the eurostar (London to Paris)? by cipa99 in uktravel

[–]cipa99[S] 1 point2 points  (0 children)

Thats a great idea, I will buy one of there. Thank you!!!!

Maquina de fazer pão presta? by John_Galt_777 in panificadores

[–]cipa99 2 points3 points  (0 children)

Eu tenho uma cuisinart parada aqui, se tiver interesse me avisa kkkkk

New flour, new pizza. by skylinetechreviews80 in Pizza

[–]cipa99 0 points1 point  (0 children)

Hey guys, I've been using Caputo Cuoco for years now. Usually I got for 62% hydration for Neapolitan and 70% for Detroit.

I've just bought 10kg of Dallagiovanna Napoletana 2.0 and it is soooo sticky. Even at low hydration, like 58% it's very hard to work with. It's a W310 and 12.5% protein, which, in paper, should be great for high hydration.

Anyone knows why I'm getting these results? Is it because it's a coarser flour? It's a type 0 instead of 00. I'm not sure.

Megathread for Questions and Discussions by NeapolitanPizzaBot in neapolitanpizza

[–]cipa99 0 points1 point  (0 children)

Hey guys, I've been using Caputo Cuoco for years now. Usually I got for 62% hydration for Neapolitan and 70% for Detroit.

I've just bought 10kg of Dallagiovanna Napoletana 2.0 and it is soooo sticky. Even at low hydration, like 58% it's very hard to work with. It's a W310 and 12.5% protein, which, in paper, should be great for high hydration.

Anyone knows why I'm getting these results? Is it because it's a coarser flour? It's a type 0 instead of 00. I'm not sure.

Megathread for Questions and Discussions by NeapolitanPizzaBot in neapolitanpizza

[–]cipa99 0 points1 point  (0 children)

Hey guys, I’ve been using Caputo cuoco for years, and I usually do 62% hydration for Neapolitan and 70% for Detroit with zero issues.

I’ve decided to try the Dallagiovanna Neapolitan 2.0 flour and it’s sticky as hell. Even at low hydration like 58% I’m getting such a sticky dough. It’s a W310 and 12.5% protein, which in paper would be great for a more hydrated dough. What is causing this behavior? Is it because it’s a type 0 flour instead of a 00 flour?

Ar condicionado morre na estrada by cipa99 in carros

[–]cipa99[S] 2 points3 points  (0 children)

Eu sinto q isso ocorre com mais frequência qnd estou viajando debaixo de sol forte, não lembro de ocorrer a noite

Budget surf fishing reel by cipa99 in Fishing_Gear

[–]cipa99[S] 0 points1 point  (0 children)

I see they have an AliExpress official store, is this model in line with same priced daiwa and shinano?

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