Pizza Dough Using Antimo Caputo “00”

Devil'D Egg

Over the years our family has made home-made pizza. We would experiment with making our own pizza sauce, but always used the same pizza dough recipe that was in the instruction/recipe booklet of the Kitchen Aid mixer we purchased.

One of my first cooks on the BGE was pizza. For my inaugural BGE pizza I used “Spin’s” New York style pizza dough recipehttp://www.nakedwhiz.com/thermometer/spinspizza.htm. The family raved about the pizza cooked on the BGE. With positive feedback I decided to explore pizza dough recipes.

Searching the internet I continued to find references to Antimo Caputo “00” flour from Italy. Caputo “00” refers to how finely ground the flour is. Some pizza dough recipes use 100% Caputo “00” and others suggest a blend. Being over zealous, I decided to give Antimo Caputo “00” a try and opted to blend 1 part Antimo Caputo “00” with 2 parts flour.

The results were outstanding!



Pizza Margherita



Pepperoni and Black Olives

Each pizza was cooked at 550° for 8 minutes.

In my first attempt, I thought using the kalamata olives resulted in the pizza being a little too salty. I wasn’t sure if it was the kalamata olives or the homemade pizza sauce. This time I decided to use my old standby pizza sauce, Pastorelli Pizza Sauce. The result was more balanced.

Botch

Good lookin pies! I've been using Caputo's "00" for several months now, straight. What hydration %age do you use?

3Pedals6Speeds

We use Caputo 00 1:1 with King Arthur All Purpose Flour. We like the results a lot, and it helps keep the cost down. The 00 is expensive here in MI.

Devil'D Egg

I went with 1 cup of water and mixed in the flour (using 1/3 "00" and 2/3 flour) for a total of circa 3 cups. I've noticed that most people of blogs talk about hydration percent. I have not started to incorporate this method. What are your suggestions?

Devil'D Egg

On the next pizza's I'm going to use 50/50 ratio as well.