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| UPC | 701607233876 079147000891 724943570733 |
|---|---|
| Size | 35.2 Ounce (Pack of 1) |
| Color | White |
| Cuisine | Italian cuisine |
| Set Name | Caputo Pizzeria |
| Item Form | Raw |
| Specialty | Additive Free |
| Unit Count | 35.2 Ounce |
| Item Weight | 2.2 pounds |
| Part Number | One Kilogram Tipo 00 |
| Manufacturer | Antico Molino Napoli |
| Model Number | One Kilogram Tipo 00 |
| Container Type | Bag |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Region of Origin | Italy |
| Item Package Weight | 1.02 kg |
| Age Range Description | All ages |
ABOUT
The Chef's flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.
"Tipo 00" refers to how refined the flour is, and indicates that it is refined further than regular flour, and that results in using less of the outer parts of the wheat, while also creating a very finely ground product. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder.
RECIPE
Mix ingredients in a bowl to form a soft dough. Rest for 10 mins, then knead for 5 mins. Coat with oil, cover, and let rise for 2 hours until doubled. Punch down, divide into 3 balls, place in greased zip lock bags, and refrigerate overnight. Before use, let dough warm to room temp (72F or more). Preheat oven to 550F (or max temp). Bake pizza for 7-10 mins until crust browns.
RECIPE
Preheat oven to 350F. Mix yeast, sugar, and water. Combine with salt and flour. Knead dough, form into ball, coat with oil, and let rise for 35-45 mins. Grease baking sheet, place dough, and let rise for 90 mins. Bake at 350F for 45 mins to 1 hour until golden brown. Cool on wire rack.
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