Pizza Dough Molino Caputo Tipo 00 Recipes

TIPO 00 FLOUR PIZZA DOUGH RECIPE: TENDER, CRISPY & DELICIOUS

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.

PIZZA DOUGH

Steps:

• This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
• Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
• Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
• Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
• Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
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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.