Pinsa/ Pala Romana with Aria

Pinsa/ Pala Romana with Aria

1. Place the Caputo “0” Aria Flour and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes. 2. Combine the first parts of the water and ice and add them to the mixer. Mix on speed 2 for 6 minutes. Then, turn off the mixer and let the...
Sicilian Style Pizza

Sicilian Style Pizza

1. Place the Caputo “00” Americana Super and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes. 2. Add all of the water and mix until it is well incorporated, approximately 5=7 minutes. 3. Add the salt and mix for another 5 minutes....
Neo-Neapolitan Pizza

Neo-Neapolitan Pizza

1. Place the Caputo “00” Americana and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes. 2. Add all of the water and mix until it is well incorporated, approximately 3-5 minutes. 3. Add the salt and mix for another 5 minutes. 4....
Roman in Teglia Pizza Piccante

Roman in Teglia Pizza Piccante

Making the Dough: 1. Add the Caputo “0” Nuvola Super, Caputo Lievito Dry Yeast, and 60% (12kg) of water to your mixer and mix for a few minutes until the mass is thoroughly combined and no longer sticks to the sides of the bowl.  2. Add the sea salt and...
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