AED 286

Description

Antimo Caputo "The Chef's 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 Nes-style, thin crust pizzas so the exterior of crust is cri while the inside is soft.
“00” flour is "extra fine" TIPO 00: from the center of the wheat (endosperm), that’s why 80% of Pizzerias in Nes use Caputo 00 Flour farina.
Works really well in wood-fired brick ovens or outdoor grills and their hot temperatures.

Neapolitan pizza dough Makes 48 ounces dough or five 9.5-ounce portions, enough for five 9-inch pizzas INGREDIENTS: 1/2 teaspoon (3 grams) fresh cake yeast 2 cups lukewarm water (90° to 100°F) 1 tablespoon table salt or fine sea salt 2 lbs/910 g Caputo flour plus more for dusting INSTRUCTIONS: In a small , 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 , combine the salt and remaining 1 cup water. Stir to dissolve the salt. To make the dough by hand: Place 7 1/4 cups (2 pounds) of the flour in a large . 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 shouldn’t stick to your hands. Add only a minimum a 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 site 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 60°F) 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.

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Antimo CaputoFlour"00" Chefs Flour (5 Pack) Each 1 Kilo (2.2 Pounds) Bags, Il Mulino di Napoli, Pizza Flour

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