Neapolitan Pizza with Caputo Pizzeria Flour – Italian Deli Online
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Descrizione
Channel your inner pizzaiolo by making your own Neapolitan pizza! Yield: 5 12" pizzasPrep Time: 18 hrCook Time: 2 minutes Ingredients:Dough• 2.4g Caputo Lievito Dry Yeast• 1kg Caputo "00" Pizzeria Flour• 640g water• 30g salt• Caputo Semola (for stretching) Equipment• High-heat oven • Pizza peel Instructions:1. Using a
Caputo Professional Pizzeria Special Pizzeria Flour, which is highly praised by the profession
Classica Pizzeria Flour Tipo 00 W260/270
Professional pizza flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924 High quality, Made in Naples Italy: our signature product, demanded by maestri pizzaioli all over the world. A flour with elastic, resistant gluten and high quality-protein resulting in a consistent long-rise dough.
Antimo Caputo Pizzeria 00 Flour Blue 2.2 lb - Pack of 2 Total 4.4 lbs
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per adulto (il prezzo varia in base alle dimensioni del gruppo)
