How to Make Neapolitan Pizza Dough with Caputo 00



This is a great Neapolitan Pizza dough recipe from Fidel Montoya.

Ingredients for 8 doughballs (250 grams each):

1,247 grams - Flour (Bakers' Percent = 100%)
761 grams - VERY cold water (Bakers' Percent = 61%)
28 grams - Pure Sea Salt (Bakers' Percent = 2.25%)
1.3 grams - Instant Dry Yeast (Bakers' Percent = 00.1%) (Use a 3 gram pack and, on a flat surface, eyeball and divide, with a cake spatula, into roughly 1/3 and 2/3. Then use the 1/3)


You can discover great Caputo Flour at this link, CLICK HERE








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