Best 2 Pizza Dough Molino Caputo Tipo Recipes
Pizza, a culinary delight with a rich history, is a versatile dish that can be enjoyed by people of all ages. Originating in Naples, Italy, pizza has become a global phenomenon, with countless variations and toppings to suit every palate. This article presents a diverse collection of pizza dough recipes using Molino Caputo Tipo "00" flour, a premium Italian flour renowned for its exceptional quality and flavor.
From the classic Neapolitan pizza dough, with its chewy texture and slightly charred crust, to the airy and crispy Roman-style pizza dough, this article offers a range of recipes that cater to different preferences and skill levels. Whether you're a seasoned pizzaiolo or a home cook looking to create a delicious homemade pizza, these recipes provide a step-by-step guide to crafting the perfect pizza dough.
Additionally, this article includes a comprehensive guide to the different types of Molino Caputo Tipo "00" flour, explaining their unique characteristics and how they can impact the final outcome of your pizza. With detailed instructions, helpful tips, and insights into the art of pizza making, this article aims to empower readers to create authentic and delectable pizzas in the comfort of their own homes.
PIZZA DOUGH (MOLINO CAPUTO TIPO 00)
Steps:
- This recipe is by weight. For those who do not have a scale, sorry, I just can't get consistent results with measuring cups. Put Flour followed by salt and yeast in the mixing bowl of a stand mixer. Stir the ingredients to distribute yeast and salt in the flour. Add the Water. Mix on low for 12 minutes with a dough hook. If the dough does not come together completely in 2 minutes add more water a teaspoon at a time. Once mixed it will get a smooth texture but the dough will be too stressed to use the "window method" to check that the gluten has bonded. Once mixed let rise in a warm place for at least 2 hours. this not only lets the yeast develop it also allows the dough to develop some of it's flavor. At least an hour before you want to bake the pizzas the dough needs to be portioned, and shaped into balls or disks. Also this is a good time to turn your oven onto full blast. The gluten in this flour too strong stretch into a pizza after shaping and it needs to rest for at least an hour before shaping. Dividing the dough in half will give 2 12-13 inch pizzas. Dividing it into 3 will give 3 8-9 inch pizzas. Add your favorite ingredients and bake on a pizza screen or on a pizza stone as hot as your oven will go. Watch closely as they bake quick 5-8 min. Quick tip: If you are baking on a pizza stone shape your pizza on parchment paper and transfer directly onto the stone.
TIPO 00 FLOUR PIZZA DOUGH RECIPE: TENDER, CRISPY & DELICIOUS
Tipo 00 Flour Pizza Dough Recipe: Tender, Crispy & Delicious
Provided by Sherri
Categories Pizza
Time 1h10m
Yield 4 to 6 persons
Number Of Ingredients 8
Steps:
- In a small bowl add dry active yeast, honey & 1/4 cup warm water. Keep temperature between 105-110°. Water that is too hot can kill the yeast.
- Stir and set aside to activate yeast for 10 minutes.
- In a stand mixer combine all flours, (you can just use all purpose flour or any other combination of flours so long as you have 3 cups of flour.) salt, activated yeast and about 1/2 cup of reserved 1 cup warm water.
- You can also mix and knead the dough by hand alternatively.
- Attach the dough hook and mix the dough on the lowest setting.
- Gradually add water until the flour mixture is hydrated and begins to pull away from the sides of the mixing bowl.
- Increase the speed to 2 and continue to knead the dough for another 5 minutes.
- Refer to instructional video below.
- Lightly coat a medium sized bowl including the bottom and sides with extra virgin olive oil.
- Lightly oil the pizza, place in the bowl and cover with plastic wrap or a towel.
- Place in a warm area on the counter or microwave and let rise ideally for at least 5 to 6 hours to develop the best flavors possible.
- You can bake the dough when it doubles in size which is typically about 45 minutes to one hour, but it may not be as flavorful.
- Preheat the oven and pizza stone on the middle oven rack to 500° for at least one hour prior to baking your pizza.
- Stretch your pizza dough out with your hands or a rolling pin.
- Add your favorite sauce and toppings.
- You can get the recipe for my favorite homemade pizza sauce here.
- Bake for 10 minutes or until cheese is bubbly and crust is golden brown.
Tips:
- Use a high-quality pizza flour, such as Molino Caputo Tipo "00" flour, for the best results.
- Make sure the water is at the correct temperature, as this will affect the yeast's activity.
- Knead the dough until it is smooth and elastic, but be careful not to over-knead it.
- Let the dough rise in a warm place until it has doubled in size.
- When shaping the dough, use your hands to gently stretch it out, rather than using a rolling pin.
- Bake the pizza at a high temperature for a short amount of time, until the crust is golden brown and the cheese is melted and bubbly.
- Experiment with different toppings to find your favorite combinations.
Conclusion:
Making pizza dough from scratch is a rewarding experience, and with a little practice, you can create delicious, authentic pizzas at home. Whether you prefer a classic Margherita pizza or something more creative, these recipes will help you get started. So gather your ingredients, preheat your oven, and let's get baking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
