Pizza dough


 
Caputo pizza dough recipe

4 Cups Caputo Tipo 00 Flour

1 ½ Cups Water (Approximate)
1 1/2 Tablespoon Sea Salt
1/2 Teaspoon Active Dry Yeast
2 Tablespoons extra virgin Olive Oil
Pinch of Sugar

Mix the ingredients together to form a soft dough. Let rest for 10 minutes, then knead with a table mixer for 5 minutes, or by hand for 7 to 8 minutes until smooth. Place the dough in a lightly oiled bowl, cover, and allow to rise for 1 1/2 to 2 hours or until the dough doubles in size. Punch the dough to de-gass it and divide it into 4 equal sized balls. Cover the balls of dough and let rest 60 minutes then shape. To shape your pizza take a ball of dough and press into a disc shape. Lightly flour top and bottom and gently press and pull the dough with your finger tips, turning it often to create a 10 inch circle and top with your choice of ingredients.

Try it you will love it, I normally put the dough in the fridge for a SLOW RISE, Give it 24hrs well worth the wait
 
Hi there,

Mine is similar to Rita's only I add a little of evoo instead of spices. Mine also rises in the fridge for a min of 18 hours up to 3 days.
I got this recipe from YouTube video it's from "joisey boy' (guy has a gray sweater with an anchor on it)
I feel this is important: weigh your water and flour on a food scale. You will get spot on results every time. If you make changes you can duplicate again.

Joisey boy dough

10.9 oz water by weight
1 tsp instant yeast
2 tsp salt (I used sea salt)
1 lb bread flour
2 tbs evoo

Dissolve yeast in 1/2 the water (cold is ok) add the salt

Put into kitchen aid and add the flour minus 3/4 of a cup. Mix until all is incorporated (for about a minute) and then let it sit for a 1/2 hour (autolase) start mixer then add the missing flour a little at a time until gone and flour pulls away from the bowl. Mix on speed 3 for 6 minutes. Let the dough rest for a half hour. Take out of bowl with floured hands and table. Split dough in half and place in a container sprayed with Pam. Put in refrigerator and let it rise overnight up to 3 days.

Weighs at 740 grams. Makes 3 pies at 249gr each.

Happy holidays!
 
You must log in or register to reply here.

 

Back
Top