Pizza Dough with Caputo Flour
- 1/1/2 cups warm water
- 1 tsp dried yeast
- 2-3/4 cups Caputo flour
- 1-1/4 cups all-purpose flour or bread flour
- 1-1/2 tsp salt
- Olive oil for bowl
- Pour ½ cup of the water into a large bowl and stir in the yeast. Allow it to stand for 10 minutes, then stir in remaining water.
- Combine all the Caputo flour with 1 cup of the all-purpose flour and mix into the yeast mixture; when it is still rough and soupy looking, stir in the salt.
- Add the remaining flour only if the dough is super soft. You do not want a solid ball of dough but something that is slightly tacky.
- Cover the bowl with plastic wrap and allow it to rise at room temperature overnight until double in size and lots of little holes appear in the dough.
- To make the pizza:
- Tap down the dough with your hands and try not to manipulate it too much so that lots of air is expelled. Turn the dough out onto a floured surface and divide it in half.
- Have two sheets of lightly oiled parchment paper ready and place 1 sheet on each of two baking sheets. Lift the dough halves with a bench knife and drop in the center of each sheet of parchment paper. Lightly brush the tops of each half with olive oil.
- Let the dough sit for 10 minutes, then gently push and stretch the dough from the center outward with your hands; don’t exert too much pressure as you do this; you want to preserve as many air bubbles as possible.
- When the dough is about 10 inches in diameter, the rim or edges should be higher than the center by 1 inch.
- Add pizza toppings and let rise again for 20 minutes.
- Bake at 450 degrees until the edges are deep brown. The center will be softer than the edges. Cut the pizza with pizza scissors.
- Suggested toppings: Sliced cherry tomatoes, olive oil, fresh basil, mozzarella cheese Cured green or black olives, fresh herbs, anchovies, capers, olives, oregano
This recipe was featured on Season 30 - Episode 3007.