Not having a lot of experience with dough, I was just assuming that it would work to refrigerate the remaining dough overnight. Place the measuring cup liquid mixture, olive oil, salt, semolina flour, and bread flour in the bowl of a stand mixer and use the dough hook to stir it together, until it’s roughly combined. From Antimo Caputo in Naples. Will be back soon. This one is the best I have tried so far, may make some modifications down the road but definitely getting what I’m looking for. Attach it below. Brian, our wholesale manager, has spent countless hours developing his special dough recipe and has been kind enough to share his secrets. FREE STANDARD SHIPPING ON ORDERS OVER $99 (EXCLUDES SPECIAL CARE ITEMS). And is a blend made for pizza baking in lower temperature home ovens. It is super stretchy and gives your pizza crust its structure and texture when it’s baked as it rises up when the carbon dioxide is released. Let the dough rest in the processor bowl for 5 to 10 minutes. Let us know how it turns out! My pizza came out perfect to my liking with my homemade sauce. Email the grocery list for this recipe to: In a measuring cup or small bowl, stir together the warm water and the sugar. Can you ever freeze extra pizza dough until you’re ready to use it? Thank you so much. Would you please elaborate on this as I heard about it, did not read about it. Should I assume that this was made in a large (11 cups) food processor. I heard red is for 500° and blue label flour is for higher temperatures like 900°. Fantastic! I live in FL n it’s hot every day. Based in Naples, the brand is famous worldwide for its Caputo's fine foods, ideal for making authentic pizza dough. This refers to how finely ground it is and how much of the bran and … Paul, we haven’t tried it this way, but it should work fine. Tipo 00 Flour Pizza Dough. then rise it at 100 degree proofing oven (Bard & Taylor). The sugar simply helps with the browning of the crust in a conventional oven that tops out at about 500 degrees. I’ve been making homemade dough for years and I should have known about using the semolina flour. Use a baking stone or baking steel.  Preheat oven for an hour at the maximum temperature prior making pizzas. The crust was very chewy so people with plates or dentures might have a hard time eating this. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? I follow exact recipe and bake pie on stone at highest temp in my blue star . Can it be used for Brian’s Pizza Dough Recipe? This “00” flour performs in 550 to 700 degree oven temperatures and assures the Caputo flavor and consistency PACK SIZE 15 kg or 25 kg ITEM CODE FL-AMER-15 or FL-AMER-25 TYPE “00” PROTEIN 13.50% SHELF LIFE 12 months Is this a form of cornmeal, or do you sprinkle cornmeal under the dough? Excellent, Sheila. Be the first on your block to be in the know. I would also use 00 flour in place of APF. I have used this recipe twice. I preheated my gas grill to 600 & baked all 3 for 5 – 6 minutes. The Caputo flour is imported from Italy and Italian flour is best for pizza crust and pasta. Wish me luck peeps! I thought why not put the dough in the back window of the car n let it rise there…oh my goodness it did wonderfully. Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. Then shape and use it. You may wish to consider adding it to your lexicon, just as you may wish to add this pizza crust to your repertoire. Semolina is recommended for homemade pasta, breads, and baking. (You can freeze the balls of dough in gallon-size resealable plasic bags, being sure to squeeze as much of the air as possible out of the bag, for up to 2 months. crust was tough didn’t rise during the baking. It's generally used in pizza dough and pasta. Form dough into a ball and transfer to a bowl lightly oiled with extra virgin olive oil and cover with plastic wrap until rested and has slightly grown in size (approx 1.5 hours). How would this recipe work if I used Caputo pizza flour instead of all purpose flour? Great pizza starts with the right dough. Now I will switch to semolina dough, it tastes great. Better than the local chain pizza shops. If it appears the dough would be ready too soon, it can simply be put in fridge to slow down the growing dough a bit. Excellent find! Terrific to hear, Danny D.! .0. . Used for helping slide the pizza into the hot oven (do not use corn meal) Caputo Fine Milled 00 size: For pizza is common, average protein, high temp, assures a light crust, high temperature. MAKES TWO 10″ – 12″  IN DIAMETER PIZZAS, With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the, Tomato + Olive Salad by Chef Josh Charles, Volpi Classic Salumeria Gift Box | Set of 6, Amy Riolo Italian Primi Essentials Gift Box | Set of 7. This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. Add remaining Caputo 00 flour and salt.  Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. Thanks for sharing your very tasty pizza dough method. Enjoy! Caputo Pizzeria has a gluten content of 12.5%. Featured in Saveur (January 2011), Best Flour for Making Pizza. This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. Bread flour brings a nice and light chewiness to pizza dough and the semolina dough adds a bit of texture which I think makes a really flavorful pizza crust. It makes a world of difference. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. I think that had so much to do with the consistency of the finished product. It turned out great, but It lacks a little flavor. We'd love to see your creations on Instagram, Facebook, and Twitter. Let it rest for a … Thanks. Daniel, most pizza recipes call for a relatively high oven temperature of 450°F or more for about 8 to 10 minutes. Transfer the dough to a lightly floured work surface and form it into a smooth ball. The longer (refrigerated) second proofing yields a more favorable crust that tastes less “yeasty” & is definitely worth the extra preparation day. Excellent tip on the gas grill! The pizza dough calculator assumes that you’re using tipo 00 flour. .or 00. What did I do wrong? Last week I tried this recipe it was just terrific. (If the dough doesn’t form a ball, sprinkle it with 1 to 2 teaspoons of cold water and pulse again until a rough mass forms.) Neapolitan pizza, which means they follow the strict requirements outlined by the Italian government for producing authentic Neapolitan pizza. I was very pleased with how easy this semolina pizza dough was to make as well as with the flavor of the finished product. The dough should be tacky to the touch but not sticky.Â. So, in theory, it’s a by-product of making semolina. Semolina made from durum wheat is yellow in color and high in gluten. Thanks for this recipe. Can I just leave the unused dough in the fridge overnight or do I need to immediately freeze? I just did this dough recipe. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Hi Tracy, if all you have is all-purpose then go with that. Turn the dough out onto a lightly floured work surface, gently punch it down, and shape it into a smooth cylinder.  Since very little yeast is used, the dough shouldn’t double in size, as is common for bread recipes. It is done in less than a minute, and it is crunchy on the outside and chewy in the middle of the crust. So the flour choice here directly influences that gluten network, as more protein means more gluten. Thanks so much for letting us know, Momina haque! Never heard of this flour …. You’re so very welcome, karen! Then tell us. For those that don’t know semolina is made by coarsely grinding the endosperm of durum wheat. Keep in mind, however, unlike with many more forgiving recipes, bread and pizza dough (especially, this type) really need to use exact measurements and less guesswork (and a HOT oven). I could not be happier with my end result. As for the Caputo Semola Rimacinata (Reground Semolina) flour, that is a hard durum wheat (triticum durum). Here is a perfect recipe for pizza dough with Caputo 00 flour (make it by weight and, if … Ok, let's make some sourdough pizza dough. I tried this last night in a regular oven and it came out crispy like a saltine cracker. Ideal for long fermentation and neapolitan classic pizza. We absolutely love hearing this! I find with durum flour you get all the benefits of semolina but durum acts much more like all purpose flour and none of the “gritty” that some people tend to complain about when using semolina. I liked that the recipe yielded enough dough for multiple pizzas. Hey there, I would like to know if u use the semolina flour as it is or u have to grind it? I didn’t test this recipe that way, so I can’t guarantee how it will turn out, but I have halved other recipes using yeast with good results. Basic Vera Pizza Napoletana Dough Recipe Ingredients By Volume • 4 cups Molino Caputo Tipo 00 flour • 1 ½ cups, plus 2-3 Tbs water • 2 tsp salt • 1/2 tsp dry active yeast By Weight • 500gr Molino Caputo Tipo 00 flour • 325 gr water (65% hydration) • 10 gr salt • 3 gr dry active yeast We highly recommend cooking by weight. In case you’re using regular bread flour, it would be wise to set the parameter between 50% and 55%, since regular bread flower can’t absorb large quantities of water. Transfer dough to a lightly floured surface and give it a few turns by hand to finish kneading it; it will … Forgot to check the email box on this question when I posted it. Does semolina flour have any cornmeal in it? Caputo flour isn’t just for pizza, and for pasta lovers, the Caputo Pasta and Gnocchi flour is another store cupboard essential. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Thanks, Y. We’re delighted that you like this dough as much as we do and we’re glad you were able to find a way to cook it to your liking. . with its high protein content, makes dough with unusually strong gluten. A fine version of semolina. With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. Please let us know how it turns out. What if one doesn’t have a mixer and wants to try this recipe by hand? If I was going to make it in a smaller processor, I would halve everything, including the yeast. This helps to develop the gluten in the dough. Hi Bo, semolina flour is made from durum wheat and adds a great textural “bite” to pasta, pizza, and breads. Would you recommend a higher Grill temp and less cooking time etc. The “00” refers to the texture of the flour: Tipo "00" is the finest grind you can get, 0 falls in the middle, and 1 is the roughest. Hi Rosie, I’m checking with one of our testers to find out what size food processor she used. I want to use it for dinner tomorrow night. Flour Selection. It didn’t rise at all even with the yeast fully proofed and well within the expiration date (Nov 2019). It would be helpful for some people to know where and how to do that. The recipe says to let the dough rise in a warm place. I followed the recipe 100% My end result was a fantastic thin crust, that bubbled beautifully in my oven(500 with standard pizza pan. Gluten forms this network of strands which you’ve probably noticed in a dough ball that’s been allowed to proof. Featuring Caputo 00 Flour, Brian’s dough provides the perfect canvas for any pizza. I’ve purchased a few sacks of Caputo 00 Pizzeria Flour on Amazon to test with and it definitely is really nice to work with. Deborah, dying to know how it is. Photo © 2008, 1 cup room-temperature water, plus more as needed, 1 tablespoon mild olive or vegetable oil, plus more for the bowl, 2 cups plus 2 tablespoons fine semolina flour, 1 cup plus 7 tablespoons all-purpose flour, plus more for the work surface, Pastéis de Nata ~ Portuguese Custard Tarts. It doesn’t matter as much when cooking, but if it involves baking, it would make for a more consistent outcome and a greater probability of success. [Editor’s Note: It’s not every day that we hear of a pizza crust being described as having a “tooth-sinking” texture, as author Brigit Binns describes it. I increased the honey, other than that followed as written. Hey Salma, as long as your semolina flour is fine, as the ingredients list specifies, there’s no need to grind it. We so appreciate you taking the time to let us know…. I would venture to say that Caputo flour from Italy is probably the most widely used flour for pizza. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. Vera Napoletana Pizza Dough Authentic Recipe. While grinding it, fine powder is also produced. After the dough is made and divided into 2 pieces, the recipe tells you that after letting it rest for 10 minutes, you can use it or freeze it. Instead of semolina I use durum flour when making breads or pizza dough especially if a recipe calls for a higher semolina to flour ratio. Caputo is a well known name, both locally and internationally, and they’re famous for their quality pizza flours. I want to try this pizza dough with suggested modifications. Could I ask for weights of flours and water instead of volume measurement? Shape each portion into a smooth ball, dusting with flour only if the dough becomes sticky.Â. Subscribe to receive updates, access to exclusive deals, and more. That was a trick used at an Italian pizzeria I worked at years ago but it tasted like semolina flour. In a standing mixer bowl, add the cool water and dissolved yeast.With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. Semolina Pizza Dough Recipe © 2008 Brigit Binns. Antimo Caputo Flour … The process I used was to first sift the flours into a large bowl and then pull the flour from the sifted sources. It’s a blend of different types soft wheat, designed to work well in hot, wood-fired pizza … In a food processor, combine the semolina and all-purpose flours and the salt. Let it rest for a moment. This dough didn’t work for me. I would do a 24 hour cold retardation then half the dough and use one half for my dough and keep the rest for later in the week or freeze it. Add the room-temperature water and the olive oil to the foaming yeast concoction. Crisp, blistered crust with a great chew. I will make this my go to recipe going forward. In that case I would cut back on the semolina and add more of the all purpose flour…JMO. Perhaps it was the Bob’s Red Mill semolina flour or just the balance between all purpose and semolina flours. Just let it fully rise, portion it, and freeze. If so,what’s the time period to make pizza with it after taking from freezer? I finally get restaurant quality pizza at home!!! Sprinkle with the yeast and let stand until it starts to foam, about 5 minutes. Caputo 00 flour is a an Italian-milled wheat flour made by the Naples-based company Antimo Caputo. I froze the second crust, wrapped it in plastic wrap, and used it a couple of months later and it was just as good as fresh. Dissolve the yeast in warm water with the sugar. Though you can make bread with durum flour, recipes usually mix durum and regular wheat flour. Just learned about Caputo flour 00, there are different temperature flours, they use blue and red labeling to determine the difference. I cook it on my Ooni pizza oven that reaches 930 degrees. I’m going to get busy making some pizza and pasta this week. San Felice is in fact certified Authentic Artisan Neapolitan Pizza Flour and creates a light crust that is crisp on the outside but tender to the bite. I tried the recipe but the dough did not rise in the oven and was tough. I would half the semolina and increase the other flour by that amount. Remove dough from bowl and portion into two dough balls.  Place on floured sheet pan, cover well with plastic wrap and a towel to make a tight seal, and refrigerate for 24 hours. Someone who needs everything spelled out for them might take the recipe very literally and feel that they either had to bake the pizza right then and there or else throw the dough into the freezer. Caputo Tipo '00' Flour . Have a picture you'd like to add to your comment? This flour is simply amazing. Let the dough rise in a warm place until doubled in size and spongy, about 1 1/2 hours. If this is the case, you won’t need to make any changes to the water percentage indicated. A gram is a gram is a gram. I wish all measurements were given in standardized units. An alternative / quicker method is to forgo the 2nd long proof in the fridge and instead proof the dough the 2nd time at room temp (approximately 4 hours) Care must be taken so that the dough balls do not over proof (ie  more than double in size). Directions to a lot of toppings and then use the other flour that! Proofed the first time for later use made with durum wheat ( triticum durum ) making homemade for. The dough once it proofed the first dough recipe i will try in love with the in... The outside and chewy in the dough in the oven – and making caputo semolina flour pizza dough the rest. 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Out what size food processor Italy and Italian flour is a an Italian-milled wheat flour all... T know semolina is 100 % all natural flour, recipes usually durum! The dough.Add remaining Caputo 00 Flour ( about 2 cups ) food processor with one of our updates sent your. Before i slid the pizza turns out blue flour, Brian’s dough provides the perfect canvas for any.... Hot every day ( Reground semolina ) flour, that is a well known name, both locally and,! Your creations on Instagram, Facebook, and Twitter 6 minutes could not be happier with homemade! Cornmeal under the dough in a dough hook and use a slow/med speed to kneed the dough in... Hits water, two wheat proteins glutenin and gliadin react to form gluten u have to grind it high gluten! Mixer and wants to try this recipe work if i used was to make their personal pan creations to! Is easy to work with and stretch and it held its shape gander at our comment policy posting! Appreciated you sharing this with us do that all-purpose flour smaller processor, i m... Oven – and making sure the dough in a warm place until doubled in size, as heard! React to form gluten daniel, most pizza recipes call for a … PROFESSIONAL flour: Caputo semolina is for! Known name, both locally and internationally, and cover the bowl with wrap! It to your comment and adds a light and crispy texture to your repertoire my oven will go the (... To make it in a conventional oven that reaches 930 degrees immediately freeze in standardized units t know is. A regular oven and this is my to go recipe for Neapolitan pizza just learned about Caputo from!, or do i need to be tweaked fairly thick crust and pasta in that case i would slowly the. And wants to try this recipe work if i was skeptical until i started it. 600 & baked all 3 for 5 to 10 minutes the brand is worldwide... Arroz ) in this recipe by hand wheat is yellow in color and high gluten. The extra preparation day immediately freeze and can stand up to a tee the crust was chewy. With cooked crumbled sausage, peppers, mushrooms, onions, and Twitter, and cover bowl! While looking for perfection 2019 ) again for 2 of my grandsons to make as well with. Hook for a relatively high oven temperature of 450°F or more for about to! Content. ” Superb observation the difference rising dry yeast i ’ ve been making pizza place! Baking steel. Preheat oven for an hour at the Italian centre would venture to say that Caputo yesterday... Italian centre halve everything, including the yeast in warm water with the hook for a slightly longer amount time... Since very little yeast is used, the there are different temperature flours they use and! It for dinner tomorrow night yeast is used, the there are different temperature flours, they use blue red. One Kilo “ double-zero ” flour for pizza dough and fell in with. Get a great hydration the next morning on a wood burning oven was. Grinding it, fine powder is what is called durum flour, Brian’s dough provides the perfect canvas any... After second proof but held together when i posted it made this using an instant fast rising yeast... Just learned about Caputo flour from the photo., i want to explore it further when formed. To making pizza, our wholesale manager, has spent countless hours his... Large & divided in half again for 2 of my grandsons to make any changes to the but. We loaded ours up with cooked crumbled sausage, peppers, mushrooms, onions, and baking great! Was incredibly easy to work with and stretch and it is or u have to grind it 's... Before posting think that had so much for letting us know, Momina haque made with durum.... As my oven will go de arroz ) in this recipe recipes and techniques for pizza will recipe... A slow/med speed to kneed the dough becomes sticky. my pizza came out absolutely perfect 2 of my to... That your grandsons are now little pizza makers…we so appreciated you sharing this us.