Antimo caputo Flour00 chefs Flour (10 Packs) Each 1 Kilo (2.2 Pounds) Bags Il Mulino di Napoli Pizza Flour

Antimo caputo Flour00 chefs Flour (10 Packs) Each 1 Kilo (2.2 Pounds) Bags Il Mulino di Napoli Pizza Flour

Neapolitan pizza dough Makes 48 ounces dough or five 9.5-ounce portions, enough for five 9-inch pizzas INgREDIENTS: 12 teaspoon (3 grams) fresh cake yeast 2 cups lukewarm water (90A to 100AF) 1 tablespoon table salt or fine sea salt 2 lbs910 g caputo flour plus more for dusting INSTRUcTIONS: In a small bowl, using a fork, stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves, about 5 minutes. In another small bowl, combine the salt and remaining 1 cup water. Stir to dissolve the salt. To make the dough by hand: Place 7 14 cups (2 pounds) of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture, along with the saltwater mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 12 to 15 minutes. It will still be a little sticky but shouldnAt stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking. To prepare the dough for rising: cut the dough into fifths to form five even portions, each weighing 9.5 ounces. Pick up one portion of dough and pull the opposite edges together, wrapping them underneath towards the center to form a tight, smooth ball. Pinch to seal. Repeat with the other four portions. Place each portion in a 1-gallon lock-top plastic bag. Squeeze out all the air and seal the bag, allowing enough room for the dough to double in size. Let rise in a cool room (about 60AF) for 6 to 8 hours. Alternatively, refrigerate for at least 10 hours or up to 24 hours. Remove from the refrigerator 3 hours before using to allow the dough to come to room temperature. Proceed with any Neapolitan pizza recipe.

Features of Antimo caputo Flour00 chefs Flour (10 Packs) Each 1 Kilo (2.2 Pounds) Bags Il Mulino di Napoli Pizza Flour

Antimo caputo The chefs Flour is a very versatile flour for professional or home chef, with low gluten content and higher protein, this flour provides the perfect stretch and flavor for an authentic Neapolitan dough great for baking or making pizzas, bread and cake - a professionals flour packed for anyone looking to make smaller batches Each 2.2lb bag - makes the ideal Naples-style, thin crust pizzas so the exterior of crust is crispy while the inside is soft farina A00A flour is extra fine TIPO 00: from the center of the wheat (endosperm), thatAs why 80% of Pizzerias in Naples use caputo 00 Flour Works really well in wood-fired brick ovens or outdoor grills and their hot temperatures

Specification of Antimo caputo Flour00 chefs Flour (10 Packs) Each 1 Kilo (2.2 Pounds) Bags Il Mulino di Napoli Pizza Flour

Product Details
Size	2.2 Pound (Pack of 10)
Dimensions	1X1X1
Weight	1