Pizza Dough with Caputo Flour
Easy
Makes 1 3/4 Pounds of Dough
Now let me get you started on making pizza with a cresciuta. Use fresh, active dry yeast. I buy it loose in bulk; it is cheaper and fresher, and I use a lot of it. Store it in a jar in the refrigerator.
I use filtered water in this recipe because it is purer than tap water and I do think it makes a difference in taste, especially if your water is heavily treated with chemicals and high in sodium. I also spoon the flour into my measuring cup instead of scooping it from the bag or flour bin. This ensures that I have 4 ounces to my cup instead of the 5 for the scooped method.
Comments
Barbara
Have been looking for the Pizza Receipe #2123 have not been able to locate it. I have tried Create also they list the # but no receipe, can you advise. Thank You
Ann McGhee
How long can you keep the Cresciuta in the refrigerator?
Ann mcghee
How long can you keep the Cresciuta in the refrigerator??
Can you put the Cresciuta just out of the refrigerator into second dough while its still cold??
Please answer. Second request
Roseann
I feel very dumb but what is crescuita dough and what is the purpose of it
Thank you
Roseann
mary Ann esposito
Ann, the cresciuta will keep a week in the frig and needs to come to room temp before adding to second dough
mary ann esposito
Cresciuta is the starter dough used to boost the rise and flavor when added to the second dough.
Jean
I always use this recipe for my homemade pizza. It makes the best dough!