Test pack Caputo flour 00 Pizzeria & pelate Italian Gourmet

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Caputo Wheat Flour 00 grano tenero: the Elastic gluten and soft starch ingredients in this flour create a dough which is aerated, light, leavens perfectly, and satisfies the demands of the very best pizza chefs in the world. Perfect for classic Neapolitan pizza!!! 25kg Italian Gourmet Italian Peeled Tomatoes cans 6x400
Caputo Wheat Flour 00 grano tenero: the Elastic gluten and soft starch ingredients in this flour create a dough which is aerated, light, leavens perfectly, and satisfies the demands of the very best pizza chefs in the world. Perfect for classic Neapolitan pizza!!! 25kg Italian Gourmet Italian Peeled Tomatoes cans 6x400g cans

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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.