Up your pizza game with a dusting of the finest Caputo Semola, a durum wheat semolina flour. It's the professionals' preferred tool to keep dough from
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Caputo Whole Wheat Flour Integrale (1Kg) Caputo whole Wheat flour ,1000gr. Whole wheat Flour Rich in fiberProduced with the traditional method, from
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Caputo Pizzeria Flour Tipo “00” – Giovanni Italian Specialties by Tony Gemignani
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.
Antimo Caputo Italian Superfine 00 Farina Flour - 2.2 lb bag
