Caputo Manitoba 72 Hours at 70% Hydration | Epic Results

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

[@gentz8310]

I think I started my Pizza hobby with this flour years ago. Will buy it again. Thanks ma'e for this great clip 👍

[@OMSGA]

No problem pleasure as always hearing from you mate

[@DC-Aust]

My go-to flour for preferments and high hydration bread. Thanks for the video!

[@OMSGA]

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

[@nataliesmith303]

A yummy looking pizza with a airy base 😊

[@OMSGA]

Yes it was definitely yummy this pizza. Let me know if you give this one a try.

[@tonyandjackieholmes9546]

Nice stuff - good luck going forward

[@OMSGA]

Thank you very much for those kind words. Please consider subscribing as we have more videos coming up Oliver

[@haimbar7942]

Beautiful

[@OMSGA]

Thanks for your comment Glad you liked it, please give it a go and let us know how you get on

[@jokeiable]

Parabéns!

[@OMSGA]

Thank you very much

[@esmith1225]

Looks great. Just subscribed

[@OMSGA]

Thank you so much for that. We hope that you enjoy making pizza and watching our videos. We aim to have a new one every two weeks. Normally an in-depth review like this video on the last Sunday of very month. We also have our 60 second pizza recipe series that shows the second Sunday of every month. Both at 7pm UK 🇬🇧 time

[@EatandTweet]

Nice job. :)

[@OMSGA]

Thanks mate tasted great too

[@craiganderson3952]

Hey guy's, I thought you done really well! Looks amazing!!!

[@OMSGA]

Hi. Thanks for that lovely comment. It also tasted amazing too lol Please consider subscribing as we will have more videos coming right up

[@craiganderson3952]

Already have my friend 😀

[@OMSGA]

Thank you very much from us both. More videos to come

[@craiganderson3952]

Thank you, you guys have heart... That gets me everytime!!

[@thomasschafer7268]

Super result. Expensive. And you need min.400°c for this Type of dough.

[@OMSGA]

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

[@lousekoya1803]

Absolutely stunning !!! And I'm an Italian here from Quebec pressing the sub button right now ! Done ! hihi

[@OMSGA]

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

[@lousekoya1803]

@@OMSGA All the best to you two ! I'm here to stay !

[@OMSGA]

@lousekoya1803 thank you. We will have a new review out in a few weeks time

[@lousekoya1803]

@@OMSGA Great ! Hope I'll get the notification !

[@Krelian-ph8zs]

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.

[@OMSGA]

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

[@stevenpress6650]

Great video as always how do u compare it to Nuvola? Is it more grainy in texture?

[@OMSGA]

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.

[@beebees4680]

Looks scrumdidly, thanks for sharing. Where do you buy the caputo flour mat? Thanks. 🙏🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@OMSGA]

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

[@beebees4680]

Thanks so much for that. I'll be trying this one out. Delish!

[@OMSGA]

Pleasure. If you do make this one, take some pictures and send them to the channel email address [e-mail] and we will feature them in one of our community posts

[@beebees4680]

Will do. I'm still waiting onthe weather getting better so I can get the oven out.🙏🙏🙏🌞

[@OMSGA]

Well May is here soon and it’s definitely pizza making month. Even north of the border 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@jw191]

Ooooh, this one looks awesome. Would you mind telling me where you got your proving pots from?

[@OMSGA]

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

[@jw191]

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.

[@OMSGA]

@jw191 thanks for that. It’s difficult to see who is and who isn’t lol.

[@TitoLukason]

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

[@OMSGA]

Hi. Thanks for your comment and good luck with the pizza making. Please let us know how you get on with this one. It’s always intriguing to know how others get along. If you haven’t done so, please consider subscribing to our channel Thank you Oliver

[@fugenwanze]

If the hydration level of 70% is to be maintained exactly, I would recommend not weighing the water but measuring it in ml. 700g of water is only 700ml of water if the temperature is 4°C. At different water temperatures, the density of the water changes.

[@OMSGA]

Thanks for your comment. No one measurement is exact, I could think of arguments the other way, but I will stick to weight for now 😀

[@andygrason8857]

sounds like you guys are from West Yorkshire, or nearby .... me too. Do you know anywhere that stocks manitoba locally?

[@OMSGA]

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

[@user-it7fi7vh6e]

Booths supermarket stock

[@FlyingSnoopy]

Can I use a mixer instead? If so how long do I mix the dough?

[@OMSGA]

Hi thank for your question. Yes you can use a mixer. With the time,it’s more to do with how the dough looks and feels. What I would aim for is when it’s smooth all the way through, and it’s got some elasticity when you pinch and pull it. Hope this helps, please consider subscribing for more videos Mat and Oliver

[@danielecerrato7874]

Hi, of i want use fresh yeast how many grams i Need?

[@OMSGA]

Thanks for your question. It’s around about twice the amount for fresh yeast as instant is concentrated.

[@JohnnyC10071959]

I'd love to see a sourdough version.

[@OMSGA]

Hi thanks for your comment. We will add this to our list of things to make. If you haven’t done so already please consider subscribing to our channel

[@guyeshel9316]

Was that a Roccbox?

[@OMSGA]

Yes that’s right, 5 years old and still pumping out the pizza

[@sandeepsmatharu]

Have you done caputo americano?

[@OMSGA]

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

[@EatandTweet]

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.

[@tobi9648]

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

[@OMSGA]

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

[@tobi9648]

@@OMSGA I was just wondering because you show how you weight the water and yeast but not the flour ;-) will subscribe to support you :-)

[@arkh1730]

may have the temp a bit to high cuz i like it soft needs to fold a bit

[@OMSGA]

With this one you got both. A crisp outside and a soft inside.

[@arkh1730]

@@OMSGA yeah but it seems a tad too dry

[@OMSGA]

Obviously without the ability of bring you a slice round, it was like fresh toast. But the inside was very soft.

[@alexisc4922]

Manitoba gives you good gluten structure, but Nuvola gives you better air pockets and colour

[@OMSGA]

Indeed. We tried Nuvola a few months back last year I think. Was very impressed. You can see that video on the pizza flour Library playlist on the channel pages. Hope you like this one. We have a new video coming up this weekend Thanks Oliver

[@abdullah_1971.]

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

[@OMSGA]

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 [e-mail]

[@abdullah_1971.]

@@OMSGA check your mail.

[@herrprepper2070]

Some folks prefer toenails to thumbnails.

[@OMSGA]

@herrprepper2070 can’t say I’m that keen on either of them lol

[@rossdicandilo7159]

that metal fork must be scraping off some plastic particles

[@OMSGA]

When it comes to micro plastics, I think my mixing bowl is probably the least of my worries. I’m more concerned about plastics in drinking water, fish, etc. Thanks for your concern please consider subscribing for more pizza

[@chrisvernon7608]

Tried this flour but still think Caputo Tipo '00' is better IMO

[@OMSGA]

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

[@SolitaryShelll]

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 :)

[@OMSGA]

Thanks for your comment. Put simply it tasted fantastic and I had no complaints. But I will try your method in a future video

[@MrChristopherMolloy]

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 ✌️

[@OMSGA]

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 [e-mail]

[@MrChristopherMolloy]

@@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.

[@OMSGA]

@@MrChristopherMolloythanks for this. I will have a look into them for future videos. Thanks once again for your comments and support

[@MrChristopherMolloy]

@@OMSGA Thanks for the vids and entertainment.

[@OMSGA]

No problem. Stay tuned for more as they say lol

[@johnarrow3354]

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.

[@OMSGA]

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.

[@peterrat100]

There’s nowt wrong wi’ a bit o’ enthusiasm!

[@OMSGA]

Cant please everyone 😂

[@guyeshel9316]

He wanted to share with us his feelings, not everything has to be scientific. It didn't took away anything from the video

[@OMSGA]

@guyeshel9316 100% but as I say you can’t please everyone all of the time. I have asked how to improve this video, but unfortunately radio silence