With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. This helps to develop the gluten in the dough. The pizza was then baked at 575°F (300°C) on a pizza steel for about 6 minutes. This is my preferred method of baking pizza at home, and I recommend investing in a pizza steel if you’re serious about baking pizza. Read more about pizza steels vs pizza stones here. Thanks to the Caputo's Method which consists in selecting and mixing only the best wheat, following a slow grinding process, they can obtain supreme quality flours by preserving the starch, the organoleptic properties and most of all the authenticity of the flavour. I forgot to also ask, because I wrote the comment after putting the dough to rest for 1 hour… I made a double dose, with the exact measures doubled. What I noticed is that after 1 hour, the dough was almost 3 times bigger. Is it good or is it bed if it is over-rested? Do I need to watch it to not go over double size, and then interrupt? Or what will happen if I leave it for example 2 hours like in some videos?

The price of a can of Caputo Lievito is around 8-10 dollars. Considering the amount (100g), this might at first glance seem like a steep price. I was honestly, hesitating for a moment because of the price. Is it really worth paying that much for pizza yeast? But the 100g of pizza yeast is actually a lot when you’re baking Neapolitan pizza. I’ve tried many types of yeast for pizza, both fresh and dried yeast. So I was really excited to try Caput Lievito, a traditional Neapolitan Saccharomyces cerevisiae yeast for the first time. The crust puffed up during baking, and the result was a pizza crust with a crispy, slightly charred exterior and a soft inside with air bubbles. My advice is for you to follow the recipe exactly as I have written it and make your dough as shown in the video (by hand). If you do this, you will understand all the steps better. It will take making this recipe a few times before you feel comfortable making this dough. It is not easy, but with time it will become more natural. The first questions are related to the Yeast… On the Caputo yeast container, it says that the yeast is Active Dry yeast, and it should be mixed directly into the flour. Does it make a difference if it is disolved first in water like in your video?In addition to these advantages, the Active Dry Yeast of Mulino Caputo is naturally gluten-free and lactose-free!. Can instant yeast be used for active dry yeast? Antimo Caputo Lievito Active Dry Yeast is an Italian-made yeast that has a much longer shelf life than fresh yeast. Caputo Dry Yeast is also used in gluten free dishes and is much easier on the digestive system.

Dissolve the yeast in warm water with the sugar. In a standing mixer bowl, add the cool water and dissolved yeast. Let the dough sit for 10 minutes, then gently push and stretch the dough from the center outward with your hands; don’t exert too much pressure as you do this; you want to preserve as many air bubbles as possible. How to proof active dry yeast In a small bowl, add the amount of liquid your recipe calls for. Add in one teaspoon of sugar and stir. Add more if your recipe calls for it. Sprinkle the yeast over top of the liquid and allow the mixture to sit for five to ten minutes. How do you bake with dry yeast? SAF Red is your best choice for all-around baking, from sandwich loaves to crusty no-knead bread to freeze-and-bake dinner rolls. What kind of yeast do Italians use?Reactivate this dried yeast flour by incorporating it with your flour, along with a separate, fresh yeast. Caputo recommends using 20-50g of Criscito dried yeast for every kilo of normal flour. It will give you a lovely stretchy dough, with a great open texture. One of the benefits of fresh yeast is that it’s often considered to give the dough a richer, better flavor. The rise is also often better with fresh yeast, at least for shorter leaves. The ambient temperature will affect the amount of time the dough needs to rise. One hour is usually a reliable amount of time, unless your ambient temperature is low. You’ll need to experiment there… You want the dough to have risen enough so that the yeast is quite active and doing its job. The next step was fermentation in dough balls. This was done overnight (20 hours) at a slightly lower temperature than room temperature, at 65°F (18.5°C) to slow down the fermentation a little bit. During the remaining 20 hours, a consistent rise continued. And I ended up with nice elastic dough balls that were easy to stretch out. Dough ball after fermentation using Caputo yeast The Pizza Crust Caput Lievito comes in a 100g (3.5oz) aluminum container, with a convenient re-attachable plastic lid. When I first opened the container, it didn’t look or smell very different from other types of yeast, but let’s see how it is in use. Caputo Yeast Recipe

With some simple math, I found that you can make around 1000 pizzas with 100g of yeast. So if you pay 10 dollars for the yeast, that comes out at 1 cent pr pizza. That’s actually incredibly cheap! Conclusion The amount of active dry yeast listed works for this recipe, although I use US brands such as Fleischmann’s or Red Star. I have not used Caputo’s dry yeast.Hello Jane! Thank you so much for choosing my recipe over so many others on the infinite web! I am honored. I will try to answer all your questions. The sugar simply helps with the browning of the crust in a conventional oven that tops out at about 500 degrees. Form dough into a ball and transfer to a bowl lightly oiled with extra virgin olive oil and cover with plastic wrap until rested and has slightly grown in size (approx 1.5 hours). Since very little yeast is used, the dough shouldn’t double in size, as is common for bread recipes. This pizza dough recipe is the result of all my research and experiments (failures too!), and I must say that I am extremely excited to finally publish it. Combine all the Caputo flour with 1 cup of the all-purpose flour and mix into the yeast mixture; when it is still rough and soupy looking, stir in the salt.

And of course, let’s not forget about the flour! This recipe calls for either bread flour (I use King Arthur’s) or Caputo Tipo “00” Pizza Flour. Both flours yield superb crusts that are almost identical in texture and flavor, with the “00” flour delivering a slightly more refined pizza. Would it make a difference if after shaping the balls, I leave them in a plastic container for couple of hours before putting them in fridge, or they will go bad? The longer (refrigerated) second proofing yields a more favorable crust that tastes less “yeasty” & is definitely worth the extra preparation day. Instant dry yeast (IDY), possibly the most widely used type of yeast in pizza dough, has a shelf life of one to two years at room-temperature storage conditions (65° to 80°F) when unopened. What yeast is best for pizza dough?

If you put the salt into the water, or in the flour, what difference would it make? I always thought that the salt will kill the yeast, is it correct? I bulk fermented (first rise) the pizza dough for 4 hours at room temperature. The rise was consistent throughout the whole 4 hours. Nothing compares to delicious homemade baking. That’s why Fleischmann’s ® Yeast has been the choice of home bakers since 1868. What are the 4 types of yeast? Have two sheets of lightly oiled parchment paper ready and place 1 sheet on each of two baking sheets. Lift the dough halves with a bench knife and drop in the center of each sheet of parchment paper. Lightly brush the tops of each half with olive oil.