Home Pizza Caputo Neapolitan “00” Pizzeria Dough Making “bringing Italian back to pizza”

Caputo Neapolitan “00” Pizzeria Dough Making “bringing Italian back to pizza”

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Master Pizzaiolo Michele D’Amelio takes you thru the dough making course of step-by-step to create sensational pizza utilizing Caputo Pizzeria “00”. Caputo “00” Pizzeria flour is good for traditional Neapolitan Pizza in a wooden fired, gasoline or electrical oven. It produces a really mushy and flavorful crust with optimum hydration. The prime quality protein and gluten end in a constant long-rise dough.

The greatest pizza is made with one of the best and actually genuine elements.

“bringing Italian back to pizza”

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21 Comments

  1. Cuisinart Canada

    November 18, 2018 at 5:14 pm

    ❤️

    Reply

  2. pete blast

    November 18, 2018 at 5:14 pm

    Great for teaching the commercial pizza makers. What about the rest of us?

    Reply

  3. Francesco Barba

    November 18, 2018 at 5:14 pm

    Beautiful pizza Michele you are one of the real Pizzaiolo in America! Is not that many. Thank you

    Reply

  4. George Gewarges

    November 18, 2018 at 5:14 pm

    Class

    Reply

  5. Howard Ende

    November 18, 2018 at 5:14 pm

    Great video, thanks

    Reply

  6. Jose F. Arcila

    November 18, 2018 at 5:14 pm

    how many pounds of flour is that bag?

    Reply

  7. Max Payne

    November 18, 2018 at 5:14 pm

    I must've watched a dozen pizza dough videos before getting to this one. This is the only one that doesn't use sugar or honey. I though this was required by the yeast to ferment?

    Reply

  8. jahwarrior69

    November 18, 2018 at 5:14 pm

    what is the total amount of flour u use? its a bit confusing in this video.

    Reply

  9. Mario D

    November 18, 2018 at 5:14 pm

    thats does not look like 15 grams of yeast and that sounds like way too little for a 25kg bag.

    Reply

  10. matipatros

    November 18, 2018 at 5:14 pm

    3:30 not oxygen but carbon dioxide ;]

    Reply

  11. البغدادي حنش

    November 18, 2018 at 5:14 pm

    Please can you help me
    I need to
    Recipe of tortilla dough 10 kg in the machine

    Reply

  12. C4tfor3st

    November 18, 2018 at 5:14 pm

    Good job 👍. When you stretch the dough ball, do you use farina di semola o the same farina that you use to make the pizza ?? Grazie

    Reply

  13. میمی سوشی

    November 18, 2018 at 5:14 pm

    Can i ask what is it 00 flour please is it a white flour or what ??

    Reply

  14. kuhne

    November 18, 2018 at 5:14 pm

    Honestly, this video is all you need if all you want is to get a good recipe for home baking on a wood fired oven, uuni, kettle pizza, etc.

    There are many processes out there, some people cold ferment, others don't, some use more yeast, others less, etc. There's just too much info out there. When I started being a bit more serious about making good pizzas in my house, it took me like 2 months of both learning to use my kettle pizza pro (now I love it big time) and find a good recipe with the appropriate water content, fermentation times and other factors that worked for me. After scouring the web, tons of recipes, tons of posts in the pizza making forum, I finally found this video and I scaled down his recipe for home use, for four dough balls and do everything pretty much exactly as he does but on a kitchenaid mixer. Everything the same, first the water, then half of the flour at slowest speeds, then the salt, then keep adding the flour, yeast, etc. For about 15 minutes. The result is pretty much the best pizza crust I've ever had. I recently visited Houston, Texas. Went to a really, really good Neapolitan style pizzeria called Bollo's wood fire pizza. They use caputo 00, it's 100% the real thing. I am a humble guy but I can admit my pizza out of my kettle pizza following these exact instructions was as good as the margherita I had in that restaurant. If not better. After I adapted this recipe for my home now I never try anything other than this one.

    I always opt for the double fermentation and try to be as close tot he 12 hours/12 hours schedule but sometimes it gets hard to be exact.

    He also has another video showing a different process for the Caputo Americana flour, which is more for lower temp ovens, American/NY style pizzas. I always buy bags of both flours, pizzeria and Americana and follow the instructions to the letter. The only thing I change for the Americana is that instead of using a deck oven as he does, I pre heat my 1/2 inch baking steel for close to two hours near the broiler then bake for 5 minutes. This gives it a higher crust rise than your usual NY style pizza but we really like it that way.

    Anyway, if you were lucky enough to find this video, it's the best/easiest way to get good pizza dough.

    Reply

  15. Lucca Lucca

    November 18, 2018 at 5:14 pm

    keep making tutorials my friend, awesome!

    Reply

  16. Amar Ferary

    November 18, 2018 at 5:14 pm

    Very nice

    Reply

  17. hincha1

    November 18, 2018 at 5:14 pm

    Thanks for the video. quick question. That looks like much more than 15g of yeast. It is is also about 10 times (proportionately) less than most Neapolitan dough recipes. Is this right?

    Reply

  18. Tom Thumb

    November 18, 2018 at 5:14 pm

    No olive oil?

    Reply

  19. duhaskfhawkfhkawbhf

    November 18, 2018 at 5:14 pm

    there is a mistake for sure in the explanation of the double fermentation.. did you guys pay attention to video?! he said leave it at room temp for 12 hours, then said leave it for 8 hours again in room temp. which is 20 hours! then said leave it for 12 hours in refrigerator. wtf?

    Reply

  20. Boba Fox

    November 18, 2018 at 5:14 pm

    Vito Iacopelli pizza school 👍

    Reply

  21. patricia gimay

    November 18, 2018 at 5:14 pm

    Thank you Robert for all your wonderful information,I'm so very grateful. I have Sourdough starter at home I make my bread with it too. But i was wanting to make pizza with it too and wanted to know how much to add to the kilo of flour and would the proofing be different for the pizza dough longer I mean. The recipe in the video with fresh bakers yeast on the other video from Michele using the kilo of flour for the home oven you can make your pizza after about 6 hours but with Sourdough i think it would be a longer proofing. Also he spread it out in a pan with some olive oil,never done a pizza that way before was always just with very little flour to shape it. I can get my oven up to 270C just with the bake system if i use the fan it only goes to 230C . Should I bake it on the stone at the bottom partof the oven,or the middle.Sorrry for all the questions 🙂

    Reply

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