In this video we are comparing two pizza flours, Caputo Nuvola pizza flour and Dallagiovanna La Napoletana pizza flour. We will be using a 63% hydration room temperature over 24 hour pizza recipe.
Caputo Nuvola promises an airy crust whilst Dallagiovanna La Napoletana is a traditional Italian Neapolitan flour, for that authentic pizza from the streets of Naples.
As always we will be cooking the pizzas in the Gozney Roccbox, we hope you love this video as much as we have loved making it.
If you are using ordinary all purpose flour please give one of these a try. To see why all purpose flour isn’t the best hit the link and see our experience. • Stop Using All-Purpose...
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Are you new to pizza making? Is it your first time? Well if you’re answer is yes, then check this video out • Pizza Making at Home |...
Have a look in the pizza flour library to and search for other pizza flours that we have reviewed • The Pizza Flour Library
The recipe
Ingredients
1kg Caputo Nuvola or Molino Dallagiovanna
630g water
25g salt
1g yeast
Semolina flour for shaping and stretching the pizza base
Plus pizza toppings of your choice
Method
Add 630g water to a mixing bowl, add the 1g yeast to the water and mix until all the grains have disappeared.
Gradually add the pizza flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed.
Once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.
Use some flour to scrape out the dough that has stuck to the bowl.
Ensure all the 1kg bag is empty and begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 10 minutes
Once smooth shape into a tight ball, cover with a mixing bowl and rest for 1 hour
After 1 hour uncover and mix in 25g salt.
Once all the salt is mixed in you need to place the dough into a mixing bowl and cover for 18 hours at room temperature.
After 19 hours split the dough into 230g dough balls and place in a dough tray or plastic containers.
Let the dough balls rest for 4 hours
After 4 hours you are ready to make pizza.
Remove the pizza dough ball from the container onto some semolina.
Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.
Add the tomato sauce and toppings as required. Remember less is more if you are using a pizza oven.
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15 сен 2024
