Caputo Antimo Chefs Flour 2.2 LB (Case of 10) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

Das Caputo Tipo 00 ist für mich das beste Mehl, wenn es um original italienische Pizza geht. Der Teig wird super elastisch, lässt sich perfekt ausrollen und bekommt beim Backen diesen typischen luftigen, leicht knusprigen Rand wie aus dem Steinofen. Ich nutze es seit Jahren sowohl für Pizza als auch hin und wieder für meine Sauerteigbrot– immer mit top Ergebnis. Die Qualität ist konstant, das Mehl ist fein gemahlen und verhält sich beim Kneten und Gehen so, wie man es von einem echten „00“ erwartet. Fazit: Wer Pizza liebt und Wert auf authentischen Geschmack und Textur legt, macht mit Caputo nichts falsch. Für mich die erste Wahl beim Backen einer echten Napoletanischen Pizza!

So I didn't really believe that this flour could be so different than a regular all purpose flour. It has a similar protein% (gluten%) I love my brand of all purpose flour, Hungarian high altitude all purpose four, but it does not make a fantastic and chewy pizza crust like Caputo 00. This is because of the type of wheat used to create the 00 flour. In the United States, most flour is made with hard winter wheat, which is a great hardy variety but its gluten is less elastic. Caputo 00 is made from soft wheat, or some call it spring wheat. This wheat hasa similar gluten level, but its gluten is more springy. This makes pizza crust chewy and tender, and noodles that are stretchy with a bite. Pros Makes superior pasta and pizza Make artesinal breads like ciabatta and baguettes Cons More expensive than a good quality all purpose flour Its not locally sourced It does not come in an organic option My favorite pizza dough recipe INGREDIENTS 500 g Antimo Caputo Chef's 00 flour 280 g water (cool not cold) 2 tbspoons plain yogurt or cultured sour cream 2 tsp salt 3/4 tsp instant yeast (aka Bread machine yeast) PREPARATION 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. If you don't have a stone, invert a cast iron pan and preheat it with the oven.

Excellente farine (avec 13 g de protéines) qui garantit des pates à pizza faciles à travailler, moelleuses et savoureuses sur des temps de fermentation et repos longs comme courts, avec levure ou levain. Les choux montent en pâtisserie, farine géniale, je recommande.

making your own is a great feeling

por el servicio serían cinco estrellas. la harina tengo que probar mejor para calificarla