The Pizza Kitchen - Caputo Pizzeria Flour - PMQ Pizza Magazine

Chef Michele D'Amelio joins PMQ's Brian Hernandez as they demonstrate Caputo's Pizzeria "00" flour. Sponsored Content

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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.

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The Pizza Kitchen - Caputo Pizzeria Flour - PMQ Pizza Magazine