La pizza napoletana - Mulino Caputo 65% hydration

Name: La pizza napoletana - Mulino Caputo 65% hydration
Cuisine: European, Italian, Mediterranean
Ingredients: 280g Dough; 153g flour (Pizzeria Caputo); 17g manitoba flour; 110g water; 0.5g yeast; 3gr salt; 55g tomato sauce (Mutti); 55g Fior di latte; 1g Basil (30 leafs); 1 tbsp Olive oil

1 step

Updated at: Sat, 09 Nov 2024 19:46:27 GMT

Nutrition balance score

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Ingredients

1 servings

Output

Dough

153gflour

Pizzeria Caputo

17gmanitoba flour

110gwater

0.5gyeast

3 grsalt

Toppings

55gtomato sauce

55gFior di latte

1gBasil

1 Tbspolive oil

Instructions

Step 1

preheat at 300C with grill no ventilation a pizza steel at the top of the oven (30-60 mins). load pizza dough cook it for 2:30 total. Turn pizza at 1:30mins It needs to be soft and crunchy.

View on mulinocaputo.it

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