This Caputo pizza dough recipe uses Caputo Manitoba pizza flour. We will be using a 72 hour recipe at 70% hydration.
This is a classic cold fermentation pizza dough recipe is ideal for the summer time or when you need to prepare the dough, well in advance of a pizza party.
This method will give your pizza a crisp finish, softer texture and extra flavour.
This will be cooked in the Gozney Roccbox to give that Neapolitan pizza vibe. 
And the good news is that this recipe feels and tastes just as good in the home oven cooked at full temperature.
I purchased this flour from Amazon, but it can be found from other stockiest by using a google search.
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We have used this flour previously please see our first go here • We Put Caputo Manitoba...
Thanks for watching the recipe is below.
Ingredients
1kg Caputo Manitoba
700g water
26g salt
2g yeast
Semolina flour for shaping and stretching the pizza base
Plus pizza toppings of your choice
Method
Add 700g water to a mixing bowl, add the 2g yeast to the water and mix until all the grains have disappeared.
Gradually add the pizza flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed.
Once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.
Use some flour to scrape out the dough that has stuck to the bowl.
Ensure all the 1kg bag is empty and begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 10 to 15 minutes
Once smooth shape into a tight ball, cover with a mixing bowl and rest for 1 hour
After 1 hour uncover and mix in 25g salt.
Once all the salt is mixed in you need to place the dough into a mixing bowl and cover for 1 Hour.
After the hour place in the fridge for 63 hours.
After 63 hours remove from the fridge and allow around 2 hours to return to room temperature.
Once at room temperature, split the dough into 230g dough balls and place in a dough tray or plastic containers.
Let the dough balls rest for 4 hours
After 4 hours you are ready to make pizza.
Remove the pizza dough ball from the container onto some semolina.
Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.
Add the tomato sauce and toppings as required. Remember less is more if you are using a pizza oven.
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Негізгі бет Caputo Manitoba 72 Hours at 70% Hydration | Epic Results
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