Pizza Dough Molino Caputo Tipo 00 Food
TIPO 00 PIZZA DOUGH
Steps:
- Mix the ingredients together to form a soft dough.
- Place the dough in a lightly oiled bowl, cover, and allow to rise a minimum of 12 hours or up to 24 hours.
- Punch the dough to de-gass it and divide it into 2 equal sized balls.
- Cover the balls of dough and let rest 60 minutes then shape.
- To shape your pizza take a ball of dough and press into a disc shape.
- Lightly flour top and bottom and gently press and pull the dough with your finger tips, turning it often to create a 10 inch circle and top with your choice of ingredients.
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.
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