Though you can make bread with durum flour, recipes usually mix durum and regular wheat flour. Another ’00’ grade, this wheat flour creates a light dough that produces fluffy gnocchi, and is ideal for making all types of pasta from tagliatelle through to ravioli. Can you ever freeze extra pizza dough until you’re ready to use it? And as always, please take a gander at our comment policy before posting. 7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour 1 level tablespoon fine sea salt 2 … So load ‘er up with toppings and cheese and fear not. Thank You in advance. 550 is as high as my oven will go. Be the first on your block to be in the know. This is the preferred type of flour used to make Italian style pizza crusts and absorbs less liquid than all-purpose flour … This fine powder is what is called durum Flour. Featuring Caputo 00 Flour, Brian’s dough provides the perfect canvas for any pizza. In a standing mixer bowl, add the cool water and dissolved yeast. Caputo Tipo '00' Flour . Fit the mixer with the dough hook and knead on medium low speed for about 10 minutes, until the dough … Deborah, dying to know how it is. I would also use 00 flour in place of APF. I’d been interested in trying semolina flour for pizza dough, and after making this, I want to explore it further. 1000 gr, 2.2 lbs Produced in both Naples and Modena. 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. Not having a lot of experience with dough, I was just assuming that it would work to refrigerate the remaining dough overnight. Divide the dough into 2 equal portions. This semolina pizza dough is surprisingly simple to work with and remarkably satisfying in a sturdy sorta way. Very, very good and nice and easy. Add remaining Caputo 00 flour and salt.  Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. What if one doesn’t have a mixer and wants to try this recipe by hand? Have you tried this recipe? Dissolve the yeast in warm water with the sugar. I don’t have a food processor. Thanks for this recipe. Thanks. I had my first attempt yesterday baking 4 pizzas for my family, they came out ok but the base was a little Crunchy/Chewey but still very tasty, I used the Pizza stone at approx 500f and baked for approx 12mins. In a standing mixer bowl, add the cool water and dissolved yeast.With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. I heard red is for 500° and blue label flour is for higher temperatures like 900°. Turn the dough out onto a lightly floured work surface, gently punch it down, and shape it into a smooth cylinder. To anyone who may stumble into this dialogue I will just say that I find the Caputo Chef’s flour in the 1 kg bags to be an extremely fine flour for making Neapolitan-style pizza , as well as a very good soft wheat flour broadly useful in baking where a soft wheat flour is desired (many fresh egg pastas, pastry applications, and the like). Hi Rosie, I’m checking with one of our testers to find out what size food processor she used. Let it rest for a … Just bought a huge 50lb sack of 00 caputo flour yesterday at the Italian centre. I finally get restaurant quality pizza at home!!! I was very pleased with how easy this semolina pizza dough was to make as well as with the flavor of the finished product. Always comes out great. I’ve made from scratch pizza crust for years with frustration all the while looking for perfection. Highe… Caputo 00 flour is a an Italian-milled wheat flour made by the Naples-based company Antimo Caputo. Would you please elaborate on this as I heard about it, did not read about it. How would this recipe work if I used Caputo pizza flour instead of all purpose flour? Based in Naples, the brand is famous worldwide for its Caputo's fine foods, ideal for making authentic pizza dough. Great pizza starts with the right dough. I’ll let u know how the pizza turns out. The longer (refrigerated) second proofing yields a more favorable crust that tastes less “yeasty” & is definitely worth the extra preparation day. Featured in Saveur (January 2011), Best Flour for Making Pizza. Can it be used for Brian’s Pizza Dough Recipe? It was awesome tonight! 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. I would half the semolina and increase the other flour by that amount. Form dough into a ball and transfer to a bowl lightly oiled with extra virgin olive oil and cover with plastic wrap until rested and has slightly grown in size (approx 1.5 hours). This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter. Bread flour brings a nice and light chewiness to pizza dough and the semolina dough adds a bit of texture which I think makes a really flavorful pizza crust. I would do a 24 hour cold retardation then half the dough and use one half for my dough and keep the rest for later in the week or freeze it. I preheated my gas grill to 600 & baked all 3 for 5 – 6 minutes. Thanks. But you know what? . This is it! FREE STANDARD SHIPPING ON ORDERS OVER $99 (EXCLUDES SPECIAL CARE ITEMS). been trying several recipes and techniques for pizza dough. Thank you so much. 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