Who's making pizza this weekend(recipe included)

nolaegghead

Caputo Tipo 00 dough is what I use for most of my pizzas.  It handles high heat and is very al dante - crust has some strength to it, you need to apply your teeth and chew it, and a lot of flavor.

stemc33

nolaegghead said:

Caputo Tipo 00 dough is what I use for most of my pizzas.  It handles high heat and is very al dante - crust has some strength to it, you need to apply your teeth and chew it, and a lot of flavor.

Where do you get this Caputo Tipo 00?

Chelnerul

Amazon!

Zippylip

nolaegghead said:

Caputo Tipo 00 dough is what I use for most of my pizzas.  It handles high heat and is very al dante - crust has some strength to it, you need to apply your teeth and chew it, and a lot of flavor.

Ok good so it's not just me, was beginning to think I was doing something wrong.  I Bought a 10-pack of this stuff recently and have been experimenting with it after years of hearing about how good it is.  Gotta say though I'm not a fan, much prefer a softer crust that doesn't put up as much of a fight.  I do like working with it however, I've found it much easier to stretch out & shape but on the back end the eating part of it is only ok & that's of course where it counts; certainly I'll finish the batch but doubt I'll ever buy it again.  I'll stick with standard bread flour.