Caputo Farina Flour (35 oz.)
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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 100F 1 tablespoon table salt or fine sea salt 2 lbs/910 g Caputo flour plus more for dusting INSTRUCTIONS In a small bowl 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 bowl combine the salt and remaining 1 cup water.
Antimo Caputo Italian Superfine 00 Farina Flour - 2.2 lb bag
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Caputo® Manitoba Oro Flour Tipo 0 is Italy's highest-rated flour. Caputo® Manitoba Oro. The flour art of Caputo are born from these three values.
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Caputo Flour, Caputo Pastry Flour, Caputo Pizzeria, Caputo Pizza Dough
