CAPUTO PIZZA CRUST RECIPE
A stand mixer is required.
Whisk together:
17 grams of salt
500 grams of Caputo flour
Proof Yeast for 5 Minutes
10 grams active dried yeast
400 grams of warm water (105-110 degrees)
I use half unfiltered apple juice (for the enzymes) and half water
Pinch of sugar
THEN ADD OIL TO PROOFED YEAST
15 grams of olive oil
Mix in stand mixer with paddle attachment on medium speed for 10 minutes.
Line a pan with parchment paper. Pat out the dough with oiled hands. Let rise covered with a light towel for about 25 minutes on stove top.
Preheat oven to 450 degrees while pizza dough rises.
Top immediately and bake until cheese is bubbly, about 12 minutes. Crust will not brown much, unless you're using a wood fired pizza oven.
You can prebake crust for 8 minutes, cool and double wrap and then freeze for 3 months.
My recipe is a variation of this YouTube recipe. WATCH THE VIDEO.
No double rise since it doesn't seem to work at high altitudes.
If you have a pizza stone, use it. If you have a wood fire pizza oven, GREAT!!
Just pat out the dough oiled hands on a parchment lined pan, let rise for about 25 minutes on stovetop. Preheat oven to 450 degrees, while crust rises.
Top, bake for 10-12 minutes until cheese is bubbly.
A stand mixer is required.
Whisk together:
17 grams of salt
500 grams of Caputo flour
Proof Yeast for 5 Minutes
10 grams active dried yeast
400 grams of warm water (105-110 degrees)
I use half unfiltered apple juice (for the enzymes) and half water
Pinch of sugar
THEN ADD OIL TO PROOFED YEAST
15 grams of olive oil
Mix in stand mixer with paddle attachment on medium speed for 10 minutes.
Line a pan with parchment paper. Pat out the dough with oiled hands. Let rise covered with a light towel for about 25 minutes on stove top.
Preheat oven to 450 degrees while pizza dough rises.
Top immediately and bake until cheese is bubbly, about 12 minutes. Crust will not brown much, unless you're using a wood fired pizza oven.
You can prebake crust for 8 minutes, cool and double wrap and then freeze for 3 months.
My recipe is a variation of this YouTube recipe. WATCH THE VIDEO.
No double rise since it doesn't seem to work at high altitudes.
If you have a pizza stone, use it. If you have a wood fire pizza oven, GREAT!!
Just pat out the dough oiled hands on a parchment lined pan, let rise for about 25 minutes on stovetop. Preheat oven to 450 degrees, while crust rises.
Top, bake for 10-12 minutes until cheese is bubbly.