Flour - Orlando Foods

Traditional Neapolitan Pizza (Bulk Fermentation)

Dec 20, 2023

1. Place the Caputo “00” Pizzeria Flour and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes. 2. Add the water and mix for 5 minutes. 3. Add the salt and mix for 10-12 minutes or until the dough is smooth and forms a pumpkin. 4....

Neapolitan Pizza with Tipo 1 (Direct Method)

Dec 19, 2023

1. Place the Caputo “00” Pizzeria Flour, the Caputo Tipo 1, and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes until they are well combined. 2. Add the water and mix until it is well incorporated, approximately 7-8 minutes. 3....

Neapolitan Pizza with Saccorosso (Direct Method)

Dec 19, 2023

1. Place the Caputo “00” Saccorosso and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes. 2. Add the water and mix for 5 minutes. 3. Add the salt and mix for 10-12 minutes or until the dough is smooth and forms a pumpkin. 4. Remove...

Traditional Neapolitan Pizza (Direct Method)

Dec 19, 2023

1. Place the Caputo “00” Pizzeria Flour and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes. 2. Add the water and mix for 5 minutes. 3. Add the salt and mix for 10-12 minutes or until the dough is smooth and forms a pumpkin. 4....

Roman in Teglia Pizza Piccante

Dec 19, 2023

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...