Pizza Dough Using Antimo Caputo “00”

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.