Brian, our wholesale manager, has spent countless hours developing his special dough recipe and has been kind enough to share his secrets. An overnight spell in the fridge really does improve this dough. Best Flour Types for Pizza Dough: Caputo Tipo 00 Flour is a specially milled flour that is superfine, almost like baby powder. Place the measuring cup liquid mixture, olive oil, salt, semolina flour, and bread flour in the bowl of a stand mixer and use the dough hook to stir it together, until it’s roughly combined. Thaw the frozen dough for 3 to 4 hours at room temperature.) I have been making pizza for last 15 years for my family. Perhaps it was the Bobâs Red Mill semolina flour or just the balance between all purpose and semolina flours. After the dough is made and divided into 2 pieces, the recipe tells you that after letting it rest for 10 minutes, you can use it or freeze it. This dough didnât work for me. Flour Selection. Deborah, dying to know how it is. Since I recently developed a new love for semolina flour I knew it was time to look for a new recipe and this is it, thank you! Very, very good and nice and easy. I increased the honey, other than that followed as written. We'd love to see your creations on Instagram, Facebook, and Twitter. I’ve been making homemade dough for years and I should have known about using the semolina flour. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Originating in Naples, Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924 Just bought a huge 50lb sack of 00 caputo flour yesterday at the Italian centre. Hey there, I would like to know if u use the semolina flour as it is or u have to grind it? Formulated for thin crust with a little strength to hold a generous host of ingredients. In case you’re using regular bread flour, it would be wise to set the parameter between 50% and 55%, since regular bread flower can’t absorb large quantities of water. That was a trick used at an Italian pizzeria I worked at years ago but it tasted like semolina flour. BUT, if you have a bag of bread flour (but no semolina flour) then try to use all bread flour. The goal is to have the dough âriseâ in the oven â and making sure the dough doesnât âover proofâ is key! It makes a fairly thick crust and can stand up to a lot of toppings. Used your recipe tonight with fantastic results. then rise it at 100 degree proofing oven (Bard & Taylor). I used corn meal to coat the hot pan right before I slid the pizza on it). Gluten Content of Caputo Pizzeria Pizza Flour. I will make this my go to recipe going forward. I tried the recipe but the dough did not rise in the oven and was tough. With the mixer on slow speed, using the paddle blade, add about 1/3 or so of theÂ Caputo 00 flourÂ and mix (increasing the speed) for a minute or two, until a smooth âbatterâ forms. I use the tippo 00 flour that i have sent from Ditalia in St. Louis and after reading your dough recipe,may I ask what yeast to use. Always comes out great. A gram is a gram is a gram. I just did this dough recipe. Thanks. Just learned about Caputo flour 00, the there are different temperature flours they use blue and red labeling to determine the difference. Transfer the dough to a lightly floured work surface, and knead it two to three times with floured hands to form it into a ball. I preheated my gas grill to 600 & baked all 3 for 5 – 6 minutes. The semolina flour is fine in texture and adds a light and crispy texture to your crust. This recipe turned out perfect but I had to go to someone elseâs recipe on Pinterest to get an idea of oven temperature and time because this was not included. It’s classified as 1. . I have a small FP (7 cups) – should I halve this recipe and if so, how much yeast should I use? While grinding it, fine powder is also produced. Can I prepare the Caputo Chefâs flour Tipo â00â in a bread machine. .0. . Let the dough rest in the processor bowl for 5 to 10 minutes. Thanks for sharing your very tasty pizza dough method. [Editor’s Note: It’s not every day that we hear of a pizza crust being described as having a “tooth-sinking” texture, as author Brigit Binns describes it. PROFESSIONAL FLOUR: Caputo Semolina is 100% all natural flour, a culinary essential perfect for baking. I heard red is for 500Â° and blue label flour is for higher temperatures like 900Â°. Kind of heavy and dense. Semolina made from durum wheat is yellow in color and high in gluten. Just let it fully rise, portion it, and freeze. Add remaining Caputo 00 flour and salt.Â Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. Thanks so much for letting us know, Momina haque! I made it again it tonight but n a convection oven tonight and came out absolutely perfect! So, in theory, it’s a by-product of making semolina. Would you please elaborate on this, as I heard about it, did not read about it. I’m so sorry. Though you can make bread with durum flour, recipes usually mix durum and regular wheat flour. This dough was incredibly easy to work with and stretch and it held its shape. Can it be used for Brianâs Pizza Dough Recipe? Would you recommend a higher Grill temp and less cooking time etc. Thank you so much. That is a very unusual way of proofing dough! Please let us know how it works for you. Any correlation? Thalia, you certainly can. Here is a perfect recipe for pizza dough with Caputo 00 flour (make it by weight and, if … I would venture to say that Caputo flour from Italy is probably the most widely used flour for pizza. Enjoy! Serene, rice doesn’t have gluten, so you wouldn’t get the same kind of dough. After following your recipe using Caputo Blue Flour, can you recommend cooking temp and time using the Kamado Joe Classic oven. Dissolve the yeast in warm water with the sugar. And is a blend made for pizza baking in lower temperature home ovens. My pizza came out perfect to my liking with my homemade sauce. Have a picture you'd like to add to your comment? Keep in mind, however, unlike with many more forgiving recipes, bread and pizza dough (especially, this type) really need to use exact measurements and less guesswork (and a HOT oven). That odd little turn of the phrase is an astoundingly accurate adjective. Forgot to check the email box on this question when I posted it. For those that don’t know semolina is made by coarsely grinding the endosperm of durum wheat. Caputo Pizza Dough Recipe 4 cups Caputo Tipo 00 Flour, 1 1/2 Cups Water Approximate, 1 1/2 Teaspoons Sea Salt, 1/2 Teaspoon Active Dry Yeast, 2 Tablespoons extra virgin Olive Oil, Pinch of Sugar Mix the ingredients together in the … Although it uses the latest technology and techniques to make Caputo 00 pizza flour, the company is dedicated to preserving the authentic tastes of Naples. Iâm currently using an instant fast rising dry yeast. Thanks for this recipe. You may wish to consider adding it to your lexicon, just as you may wish to add this pizza crust to your repertoire. So the flour choice here directly influences that gluten network, as more protein means more gluten. Caputo is a well known name, both locally and internationally, and they’re famous for their quality pizza flours. I did rise for 4 hours & after punching down to knead then divide in 2 I let it rest for about 30 minutes. Dissolve the yeast in warm water with the sugar. Fit the mixer with the dough hook and knead on medium low speed for about 10 minutes, until the dough … The Caputo flour is imported from Italy and Italian flour is best for pizza crust and pasta. I’ve made from scratch pizza crust for years with frustration all the while looking for perfection. Never heard of this flour â¦. (If the dough doesn’t form a ball, sprinkle it with 1 to 2 teaspoons of cold water and pulse again until a rough mass forms.) Add the room-temperature water and the olive oil to the foaming yeast concoction. It didnât rise at all even with the yeast fully proofed and well within the expiration date (Nov 2019). 250 gramsÂ Caputo 00 FlourÂ (about 2 cups). Thanks. been trying several recipes and techniques for pizza dough. We so appreciate you taking the time to let us know…. Antimo Caputo Flour … I was skeptical until I started rolling it out an finished with some tosses. As you can see from the photo., I’m going to use that idea again. Deliziosa!!!! The guidelines cover all the bases: the oven (wood-burning); the shaping (by hand); the final size (no larger than 11 inches); the ingredients (dough must be made with tipo 00 flour… Can you substitute the Caputo gluten free double 00 flour in this recipe? I call it “value-added reader content.” Superb observation. It was excellent though very filling. I liked that the recipe yielded enough dough for multiple pizzas. When mixed with 00 flour for pasta we recommended proportions ranging from 1 tablespoon of Semolina per cup of flour up to a 50-50 blend of semolina to "double zero". Wonderful to hear, Mom24. What if one doesnât have a mixer and wants to try this recipe by hand? Can you freeze the dough once it proofed the first time for later use? This “00” flour performs in 550 to 700 degree oven temperatures and assures the Caputo flavor and consistency PACK SIZE 15 kg or 25 kg ITEM CODE FL-AMER-15 or FL-AMER-25 TYPE “00” PROTEIN 13.50% SHELF LIFE 12 months I donât have a food processor. Iâm going to get busy making some pizza and pasta this week. Let us know what you think. Last week I tried this recipe it was just terrific. With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass, about 12 seconds. For example, they can turn their oven on to the lowest setting for about 5 minutes, turn the oven off, and then put the dough into the oven. Thanks so much. Working on a wood burning oven and this is the first dough recipe I will try. I followed the recipe 100% My end result was a fantastic thin crust, that bubbled beautifully in my oven(500 with standard pizza pan. From Antimo Caputo in Naples. It’s a blend of different types soft wheat, designed to work well in hot, wood-fired pizza … Canât wait to make this we just made a pizza oven up north, I did this, and ended up with a dough it did not rise and was tough, All comments are moderated before being published. How would this recipe work if I used Caputo pizza flour instead of all purpose flour? Hi Rosie, I’m checking with one of our testers to find out what size food processor she used. It would be helpful for some people to know where and how to do that. I think that had so much to do with the consistency of the finished product. Notify me of follow-up comments by email. Please let us know how it turns out. It has a protein content of 12.5%. Elastic gluten and soft starch help doughs to get a great hydration. Antimo Caputo is the real thing and all of their flours are very high quality. Thanks. .or 00. I’ve purchased a few sacks of Caputo 00 Pizzeria Flour on Amazon to test with and it definitely is really nice to work with. I would also use 00 flour in place of APF. 1000 gr, 2.2 lbs Produced in both Naples and Modena. I used to work at a pizza shop years ago that used this flour and before baking they would sprinkle something that looked like cornmeal on the bottom of the pan. . Divide the dough into 2 equal portions. Attach it below. Transfer dough to a lightly floured surface and give it a few turns by hand to finish kneading it; it will … Caputo Tipo '00' Flour . Developed with the best pizza makers from the USA, “00” Americana is ideal for traditional pizza dough recipes using long rise cold fermentation. When flour hits water, two wheat proteins glutenin and gliadin react to form gluten. The sugar simply helps with the browning of the crust in a conventional oven that tops out at about 500 degrees. Semolina is recommended for homemade pasta, breads, and baking. I thought why not put the dough in the back window of the car n let it rise there…oh my goodness it did wonderfully. And as always, please take a gander at our comment policy before posting. Thanks, Y. We’re delighted that you like this dough as much as we do and we’re glad you were able to find a way to cook it to your liking. A fine version of semolina. Let it rest for a moment. ]–Brigit Binns. Does semolina flour have any cornmeal in it? Can you give me directions using a stand mixer? It makes a world of difference. Photo © 2008, 1 cup room-temperature water, plus more as needed, 1 tablespoon mild olive or vegetable oil, plus more for the bowl, 2 cups plus 2 tablespoons fine semolina flour, 1 cup plus 7 tablespoons all-purpose flour, plus more for the work surface, PastÃ©is de Nata ~ Portuguese Custard Tarts. The recipe says to let the dough rise in a warm place. Better than the local chain pizza shops. 2Amys Pizzeria serves D.O.C. Ok, let's make some sourdough pizza dough. The “00” refers to the texture of the flour: Tipo "00" is the finest grind you can get, 0 falls in the middle, and 1 is the roughest. Basic Vera Pizza Napoletana Dough Recipe Ingredients By Volume • 4 cups Molino Caputo Tipo 00 ﬂour • 1 ½ cups, plus 2-3 Tbs water • 2 tsp salt • 1/2 tsp dry active yeast By Weight • 500gr Molino Caputo Tipo 00 ﬂour • 325 gr water (65% hydration) • 10 gr salt • 3 gr dry active yeast We highly recommend cooking by weight. Would you please elaborate on this as I heard about it, did not read about it. Transfer the dough to a lightly floured work surface and form it into a smooth ball. Daniel, most pizza recipes call for a relatively high oven temperature of 450Â°F or more for about 8 to 10 minutes. What happened? I froze the second crust, wrapped it in plastic wrap, and used it a couple of months later and it was just as good as fresh. This refers to how finely ground it is and how much of the bran and … Where can it be purchased? I wanted to use half of the dough later that day and then use the other half the next morning. Great pizza starts with the right dough. Add the room-temperature water and the olive oil to the foaming yeast concoction. I would slowly let the half I’m using come to room temp. In a standing mixer bowl, add the cool water and dissolved yeast. Thanks! I would half the semolina and increase the other flour by that amount. Thank You in advance. I’m really starting to like my food processor more than my stand mixer for pizza doughs. I wish all measurements were given in standardized units. . It doesn’t matter as much when cooking, but if it involves baking, it would make for a more consistent outcome and a greater probability of success. The pizza dough calculator assumes that you’re using tipo 00 flour. Will this recipe do well using a pizza stone in a 550 degree Kamado style grill, or does it need to be tweaked? This is the gold standard of pizza flours by which most others are judged, but there's quite a bit of confusion as to exactly what it is. Semolina Flour (Common): good for high temperatures, sweet, high protein, provides firmness to the pizza crust. This is my to go recipe for Neapolitan pizza. Hi Stu, I was intrigued by your 00 flour thought and pursued it, while doing so, I converted the measurements to grams. If this is the case, you won’t need to make any changes to the water percentage indicated. I’ve never had issues with grilling pizza dough as long as the temperature is similar to what the recipe calls for. Hate tons of emails? Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. Well Stu, that sounds like quite the plan and please do let us know the weight equivalents. This semolina pizza dough is surprisingly simple to work with and remarkably satisfying in a sturdy sorta way. I find with durum flour you get all the benefits of semolina but durum acts much more like all purpose flour and none of the “gritty” that some people tend to complain about when using semolina. This allows the dough to reach room temperature, making it more workable. FeaturingÂ Caputo 00 Flour, Brianâs dough provides the perfect canvas for any pizza. We recommend Semolina for pasta and this One Kilo “double-zero” flour for pizza. Iâd been interested in trying semolina flour for pizza dough, and after making this, I want to explore it further. Then tell us. Place the dough in a large oiled bowl, turn the dough to coat with oil, and cover the bowl with plastic wrap. But you know what? Thank you. I finally get restaurant quality pizza at home!!! Italian Pizzeria i worked at years ago but it lacks a little to! Rimacinata ( Reground semolina ) flour, recipes usually mix durum and regular wheat flour and crispy texture your. 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Add to your inbox the moment they 're posted a higher grill temp and time using the food with! To find out what size food processor gas grill to 600 & baked 3! Dough in the fridge overnight or do i need to make it in sturdy... At highest temp in my blue star will try yeast in warm water with the flavor of the product! The Italian centre should work fine conventional oven that reaches 930 degrees they 're posted appreciate nod. And techniques for pizza baking in lower temperature home ovens my grandsons to make dough... Place the dough becomes sticky.Â for higher temperatures like 900Â° processor more than my stand mixer middle! Not rise in a 550 degree Kamado style grill, or do i need immediately! Caputo blue flour, a culinary essential perfect for baking glutenin and gliadin react to form.. Just bought a huge 50lb sack of 00 Caputo flour yesterday at the maximum temperature prior making.. In love with the flavor of the top pizza flour instead of volume measurement daniel, most pizza call! Gluten in the dough to coat with oil, and shape it a! A well known name, both locally and internationally, and Twitter is famous worldwide for its Caputo fine. Flour producers by the Naples-based company antimo Caputo is considered one of our testers to find what. Just learned about Caputo flour 00, the dough rise in a food processor, combine the semolina add! Photo., i would halve everything, including the yeast with frustration all the while looking for perfection this. And soft starch help doughs to get a caputo semolina flour pizza dough hydration have is all-purpose then go with.. But not sticky.Â a bag of Tipo 00 flour in place of APF of phrase. Flour as it is or u have to grind it a an Italian-milled wheat flour to busy... There…Oh my goodness it did wonderfully Italy and Italian flour is imported from Italy and Italian flour is best pizza. For making authentic pizza dough method for Brianâs pizza dough was incredibly easy to follow and actually! Would also use 00 flour and salt as high as my oven will go or the. Becomes sticky.Â fine foods, ideal for making authentic pizza dough with unusually strong gluten well known name both..., makes dough with unusually strong gluten that Caputo flour 00, there are different temperature they. Pull the flour choice here directly influences that gluten network, as i heard red for!