Antimo Caputo Flour00 Chefs Flour (8 Packs) Each 1 Kilo (2.2 Pounds) Bags Il Mulino di Napoli Pizza Flour for real Naples Pizza

- 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 pizza dough - Great for baking or making Italian style 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 and can be baked at very high temperatures - “00” flour is "extra fine" TIPO 00: from the center of the wheat (endosperm), that’s why 80% of Pizzerias in Naples use Caputo 00 Flour - Works extremely well in wood-fired brick ovens or outdoor grills and their hot temperatures

Product description

Antimo Caputo Chef's Flour - Italian Double Zero 00

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The Perfect Pizza Crust Recipe

Italian Rustic Loaf

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ABOUT

The Chef's flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.

"Tipo 00" refers to how refined the flour is, and indicates that it is refined further than regular flour, and that results in using less of the outer parts of the wheat, while also creating a very finely ground product. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder.

RECIPE

Mix ingredients in a bowl to form a soft dough. Rest for 10 mins, then knead for 5 mins. Coat with oil, cover, and let rise for 2 hours until doubled. Punch down, divide into 3 balls, place in greased zip lock bags, and refrigerate overnight. Before use, let dough warm to room temp (72F or more). Preheat oven to 550F (or max temp). Bake pizza for 7-10 mins until crust browns.

RECIPE

Preheat oven to 350F. Mix yeast, sugar, and water. Combine with salt and flour. Knead dough, form into ball, coat with oil, and let rise for 35-45 mins. Grease baking sheet, place dough, and let rise for 90 mins. Bake at 350F for 45 mins to 1 hour until golden brown. Cool on wire rack.