Caputo Cuoco pizza flour has an elastic and resistant gluten perfectly suited to long-fermented doughs.
Gluten and starch help pasta obtain good hydration. You will thus obtain a light dough with perfect rise.
Recommended hydration: 63% so as not to take any risks and to have a dough that is easy to work with and not very sticky which will not need to be mixed too much to restore strength. But it supports 65% very well for more expert and patient users who will take the time to make several flaps at the start of the first shoot.
8 hours of proofing at minimum recommended room temperature. It lasts without problem for up to 24 hours at room temperature if it is not too high (up to 24°C) and the quantity of yeast is greatly reduced (around 0.1g of fresh brewer's yeast per dough). of 250g).
If refrigerated, it can be left to ferment gently for up to 72 hours.
The classic Neapolitan pizza is yours!
Pickup available at Ottimo Food Store
Usually ready in 4 hours
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