- 25 Kg - Flour - 55 Lbs (100%)
- 14.5 Lt - Water - 32 Lbs (58%)
- 125 g - Yeast (fresh) - 4.5 oz (0.5%)
- 500 g - Olive oil - 17 oz (2%)
- 625 g - Salt - 22 oz (2.50%)
- 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.
3 thoughts on “00 Americana”
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?