Secrets of Caputo 100% Grani Italiani | Caputo Pizza Dough Recipe
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- เผยแพร่เมื่อ 27 ม.ค. 2024
- In this video we are reviewing Caputo 100% Grani Italiani. Following a fantastic Caputo Pizza Dough Recipe. This is a new flour that we discovered, and we want to show you everything that you need to know, because it’s amazing.
This flour has the same nutritional value as Caputo pizzeria, but the main difference is that this uses 100% Italian grains from southern Italy, it’s also a single zero flour so slightly more course.
I found this flour was easier to work with than Caputo pizzeria. Maybe it the grains and where it come from that adds the quality.
I got this from little Italy for £2.85 per bag.
littleitalyuk.co.uk/products/...
We will be following a 63% hydration recipe over a 24 hour period. This recipe will give you seven 230g pizza bases, that can be used in the Gozney Roccbox or Dome. You can even use this in the home oven, just add a little olive oil to help browning.
Please consider subscribing, leaving a comment or liking the video. It really helps Oliver & Mat. Thanks for watching the recipe is below
Ingredients
1kg 100% grani Italiani by Caputo
630g water
25g salt
1g yeast
Semolina flour for shaping and stretching the pizza base
Plus pizza toppings of your choice
Method
Add 630g water to a mixing bowl, add the 1g yeast to the water and mix until all the grains have disappeared.
Gradually add the pizza flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed.
Once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.
Use some flour to scrape out the dough that has stuck to the bowl.
Ensure all the 1kg bag is empty and begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 10 minutes
Once smooth shape into a tight ball, cover with a mixing bowl and rest for 1 hour
After 1 hour uncover and mix in 25g salt.
Once all the salt is mixed in you need to place the dough into a mixing bowl and cover for 19 Hours.
After 19 hours split the dough into 230g dough balls and place in a dough tray or plastic containers.
Let the dough balls rest for 5 hours
After 5 hours you are ready to make pizza.
Remove the pizza dough ball from the container onto some semolina.
Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.
Add the tomato sauce and toppings as required. Remember less is more if you are using a pizza oven.
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100% Caputo Grani Italiani 100% Caputo Grani ItalianiCaputo 0 flour pizza dough - แนวปฏิบัติและการใช้ชีวิต
Really great handling, no sticking. Will try to get it
It was very good mate. And the texture on the pizza was amazing it really was
Great vid. I have a favorite long carving fork I use to mix my dough; it provides better leverage than a table fork and it's easier to clean off ✌️
Thanks for your comment always welcome.
I will give this a try in a future video.
Please consider subscribing to the channel as we review new flours every month.
Mat
Looks delicious
Thanks for your comment. It was amazing if I do say so myself
That’s Lovely! Have a great week! 🥂❤️✨
Thank you. And you too
All the best
Mat
We need to ask Caputo where the rest of the other flour come from!!
I would imagine that the rest may come from other parts of Italy and or the EU.
Thanks for your comment
Mat
They need to stop making so many flours this is just getting confusing. Can you do a vid best flour for neo, best one for NYC best one for deep dish. Lol
Thanks for your comment. I will try to fit this video idea in between reviewing the other flours lol 😂