Antimo Caputo 00 Pizza Flour
Has anyone tried to make pizza dough using this flour. If so, is the dough much better rather than using regular white flour??
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Has anyone tried to make pizza dough using this flour. If so, is the dough much better rather than using regular white flour??
12 Comments
Get a simple spray bottle from the dollar store and fill with 1/2 oil and 1/2 water. Just give it a good shake before using. This 1 dollar spray bottle has lasted longer than any other dedicated spray oil 'misters' on the market I've tried.
The pizza just gets a rubdown with olive oil before decorating and baking.
I am new at making pizza. I made a crustless skinny pesto/cheese pizza pie before your recipe posted. I did not let the the Kitchen Aid mix the dough long enough and I used a rolling pin! Yikes!!!! The result was a dry crust. The topping was delicious. Lesson learned. I will keep trying different recipes and methods until I get my perfect pizza pie. Thank you again.
I use a bread machine to mix the dough for pizza.
1 cup of 00 flour
2 cups bread flour
1 1/2 tsp sugar
1 1/2 tsp yeast
1 tsp salt
1 table olive oil
1 cup plus 2 table spoons warm water.
Put the dry in the machine and and mix with the oil. Then add the water.
Let it mix and rise about 1 hour..punch it down and let it rise again. It makes 2 large pizzas.
Divide the dough and store one in the fridge.
I stretch and roll out the dough on the back of a sheet pan.
Sometimes I use the pizza stone...but I've had better success building the pizza on a the back of a sheet pan and putting the entire thing in the oven. After it cooks at about 475. I lift it up and slide a rack under it to help it cool without condensing moisture.
The second ball stored in the fridge gets a longer rest and cold rise. I use that 2 days latter for flat bread---aspeargus and grilled chicken and finish it up with spinach tossed in oil and garlic.
I also find that the above dough recipe makes the very good bread that looks like it came out of wood burning oven. Slightly lower temp for longer--I score the bread to make little bread slices perpendicular to the axis of the bread.
I've tried using it 'straight' but never really got the hydration ratio down with this flour...the mix works for me and doesn't have the 'must have very high' that some people say this dough requires.
In either case...the ratios I posted work for me.
Just the one cup changes the results to make the a great crispy crust.
I use either King Arthur Bread flour, or Gold Medal bread flour---using the scoop and level measuring method.