Best Flour for Pizza.
Best Flour For Pizza.
To watch a you tube video of the making of the pizza dough from start to finish click on the you tube media link in the top right of this web page.
Sep 7
What pizza flour is the best for making Wood fired Pizza?
I tried three types of flour and the recipes are below.
Caputo Blue Label, King Arthur Neapolitan “00” and Ardent Mills Mulino.
I use 1 oz. of dough for each circular inch of pizza. Example- 10 “ pizza = 10 oz. dough
when making dough winter= more water due to being drier Summer = more flour due to higher humidity
Caputo Recipe makes 4 lbs
2.2 lbs. Caputo blue label flour
1.5 lbs. cold water
2 tbsp. instant yeast
1 tbsp. salt
Preparation
Add all ingredients and mix until together on low speed.
Knead on medium high speed for 10 minutes.
Remove and let rest at room temperature for 2 hours. Place in a sealable container, lightly coat with oil, cover and let rest in fridge for 3 days.
remove from fridge and make you dough balls according to the size of your pizza.
Let rest at room temp for two hours before using. Use semolina flour to stretch.
Ardent Mills Mulino Flour
Caputo Recipe makes 4 lbs
2.2 lbs Caputo blue label flour
1.5 lbs cold water
2 tbsp. instant yeast
1 tbsp. salt
Preparation
Add all ingredients and mix until together on low speed.
Knead on medium high speed for 10 minutes.
Remove and let rest at room temperature for 2 hours. Place in a sealable container, lightly coat with oil, cover and let rest in fridge for 3 days.
remove from fridge and make you dough balls according to the size of your pizza.
Let rest at room temp for two hours before using. Use semolina flour to stretch.
King Arthur Neapolitan “00” Flour makes 6 lbs
2.5 lbs. King Arthur flour
2 lbs. cold water
2 tbsp. instant yeast
1 tbsp. salt
Preparation
Add all ingredients and mix until together on low speed.
Knead on medium high speed for 10 minutes.
Remove and let rest at room temperature for 2 hours. Place in a sealable container, lightly coat with oil, cover and let rest in fridge for 3 days.
remove from fridge and make you dough balls according to the size of your pizza.
Let rest at room temp for two hours before using. Use semolina flour to stretch.
