Antimo Caputo Pizzeria Flour Blue, 176 Ounce (11 Pound) Bag

I figured I'd better see if I could make it work at home now that it's arrived. I used the following recipe:br>Basic Vera Pizza Napoletana Dough Recipebr>Ingredientsbr>By Volumebr>• 4 cups Molino Caputo Tipo 00 flourbr>• 1 12 cup, plus 2-cups extra flourbr> 3 Tbs water
• 2 tsp salt
• 2 tsp dry active yeast
By Weight
• 500gr Molino Caputo Tipo 00% It's quick and simple to achieve the desired hydration (water to flour ratio) and doughbr>ball size. When it comes to cooking for the family, I don't use recipes or a measuring cup, but pizza and bread dough are di! erent. It's important to be precise, and a digital scale is the best tool for the job. br>Mix the dough in a stand mixer, by hand, or in a bread machine until it forms a ball, about two minutes if using a stand mixer. Allow the dough to rest for 10 minutes so the flour can absorb the liquid. Then, for 5 minutes on medium (3 or 4 on a KitchenAid), and 2 minutes on slow, mix at a medium speed (3 or 4 on a KitchenAid). br>Form a ball out of the dough, place it in a lightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours. 2 hours or until doubled in size, whichever comes first. Remove the air bubbles by punching it down. Form the dough into a large ball and cut it into four equal pieces. 5 pieces that are all the same sizebr>br>br>br>br>br Shape each piece of dough into a ball to make the pizza balls. Stretch the top of the ball down and around the rest of the ball until the outer layer wraps around the other side, then pinch the twobr>ends together to form a smooth ball with a tight outer "skin. " " Make a seam in your ball. Dust your pizza balls with flour and store them under a damp towel, in a proofing tray, or wrapped in plastic wrap, so they can rest. This will keep the outside of the ball from drying out and hardening into a crust, making it difficult to work with. The soft and silky top of the pizza ball is ideal. br>After an hour of resting, your pizza balls should be soft and elastic enough to stretch into a thin crust pizza. br>If you aren't going to use your pizza balls for a few hours, put them in the refrigerator and take them out an hour or so before you want to use them. br>Make your pizza balls a day ahead of time. The dough develops more flavor after being refrigerated overnight, and a fully developed dough browns better in the oven. br>Once the dough was ready, I preheated my oven to 550 degrees Fahrenheit. I took out my cast iron skillets and heated them up as well. Then I slid my pizza into the hot skillet while it was still on the peel. For about 4 minutes, I cooked it on the stovetop. Then I turned on the broiler just before putting the pan back in the oven. I sprayed water in the bottom of the oven and shut the door after placing the pan inside. It took about 4 minutes for me to finish cooking it. This was on par with the gourmet pizza I usually order. The crust had a lot of flavor and crunch when it bubbled up! Don't be put off by the lack of a brick oven. This stuff is well worth the money!.

Aileen Singleton

| Oct 01, 2021

I've used a variety of pizza flours, bread flours, and custom blends. My pizza experience has been elevated to the next level as a result of this. Even when reheated, the texture and flavor of this dish is unsurpassed. My wife said it was the best pizza she'd ever had because I made it with my homemade sauce, buffalo mozzarella, and crispy prosciutto.

Anna Reynolds

| Aug 11, 2021

I've been using this flour exclusively for my pizzas in my wood fired pizza oven for about 2 years nowbr>br>the one thing to keep in mind is that this flour is milled for a high heat oven; I cook pizzas in my wood fired oven at around 850 degrees, and it makes a big difference compared to trying to use this flour in a regular oven at 450. br>br>also, you need to get your hydration right for the temperature you're 65% is best for my oven



i know "it's just flour" but it does make a difference in texture, taste and %.

Ivan Myers

| Sep 06, 2021

A plastic bag is used to protect the paper bag. The paper flour bag, however, will not withstand the pressure because these are thrown around so much. You're in for a messy surprise when you open the grey Amazon plastic wrapper, but the flour is delicious.

Antonella Novak

| Oct 02, 2021

Many others had complained about the Caputo blue packaging being tampered with. Mine had a vertical slit in the middle of the package, which was clearly man-made rather than an accident. Now I'm concerned about whether the flour is genuine or contaminated. I've bought other flour that hasn't been tampered with. Because this was a bigger pack, perhaps that was a lesson learned, i. e. instead of buying a larger package, you should buy several smaller packages.

Luka Gray

| Feb 25, 2021

There's no need to experiment with different flours when making pizza. This is the end result. When I first kneaded the dough (by hand), I noticed that it had a different consistency than any other flour I'd tried. Your hands are gently caressed by the dough. With just four turns on the bench, you can get exactly what you want for a Neapolitan pizza, with the outer margin just thick enough for the proper cornicione. The flavor comes after you've removed the pizza from a HOT oven (I use a small pizza oven and have to be careful not to overheat it) after 60-90 minutes. 90 seconds are all you have! This was a game-changer in my baking career.

Nathanael Browning

| Jul 15, 2021

My husband erected a wooden fence around our property. I built a wood-fired oven in my backyard and was advised to use Italian flour rather than enriched white flour. We ordered this flour for him, and he loves how well it works.

Alonso Romero

| Jul 15, 2021

The flour bag was undamaged upon arrival, with no tears or punctures. The expiration date was set for June 2021, which is only 8 months away. I'm excited to make some delicious pizza.

Oakley Lowery

| Oct 03, 2021