Place water in mixer bowl and melt the yeast
Then add 70% of the flour at slow speed
After 2 min add the salt
After 3 min add the rest of the flour
Mixing for 5 min then add gradually the oil
Until the dough will be nice and smooth
Total mixing time should be 15 min
Place the dough on the table and divide in the desire size
Place the dough balls in trays and brush lightly with oil
Let ferment in the cooler at 40 degrees F for min 24h (going up to 72h)
Dough will perform cold or it can be removed from cooler up to 2h before using.
Will this flour perform in a home oven at its highest temperature.
Don’t know about their exact recipe, but this is our favorite. I use 3-1/2 cups caputo 00, 1 tsp caputo (or fleischman’s) dry yeast, 1 slightly-high tsp. sugar, 1-1/2 tsp kosher salt, 1-1/2 TBSP EV olive oil, and 1-1/3 cups of warm water. Mix then divide in two. Freeze one. Let the other rise anything from a couple of hours. Bake at 475-500 for 12 min or whatever you like. Dough can go in fridge and rise overnite, or more. But the fresh dough with a two hour rise turns out a tasty crust. The little bit of sugar, according to some chef or another, aids browning in the low temperatures of a home oven – 475-500. The Caputo 00 flour is available broken down in small packages on amazon. I wish their tomatoes were available to the home buyer.
Can I buy Caputo americana flour?