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Pizza dough made with Caputo Tipo 00 Pizza Flour or bread flour — food & style  June 13, 2013 – 00:00

Pizza dough Making the perfect pizza dough is most certainly a creative act,and for me it has been an obsession. I have experimented for years with different ways of making pizza dough: different flours,yeasts,resting time,kneading techniques,no-knead dough… A few months ago I decided that I wanted to publish a pizza dough that was easy to make and would yield the results you might expect from a top pizzeria. So I rolled up my sleeves,read as much as I could on the chemistry of yeast and flour,and made dough – lots of dough.

Today’s recipe is the result of all my research and experiments (failures too!),and I must say that I am extremely excited to finally publish this recipe.

To make a superb pizza crust,the dough needs to have the right consistency and the oven (or grill!) needs to deliver tons of heat. This pizza dough recipe addresses the texture of the dough.Flour and measuring cupThe individual pizza recipes following will deal with the heat issue.

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 firmer,chewier pizza.

Are you ready to roll up your sleeves? I am… Let’s make pizza dough!

Recipes
- Pizza with ricotta,wilted spinach and pickled shallots
- Grilled pizza with heirloom tomatoes,garden herbs and lemon oil

Source: foodandstyle.com

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Googled for you...

"The Italians and Americans use different terms to describe their flours, which can cause some confusion. While the American baker is accustomed to seeing glutine % on the flour package, the Italian producers often don't publish glutine, but rather use Tipo 0 and Tipo 00 to describe how finely the flour is milled. Tipo 00, which is more fine, can be used to make different types of bread, cookies and pastries -- as well as pizza. In fact, the glutine % in Tipo 00 flour ranges from 6% -12%, and it can be used for everything form biscotti, to ciabatta, to pugliese to pizza."

Foccacia

I haven't tried this yet. btw, rocket is arugala.
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Focaccia Filled with Italian Cured Meat, Rocket and Ricotta
Focaccia is an Italian flat bread based on the same recipe as a pizza base. It is quick to make and is excellent served with a good cold pressed olive oil. I like to use half Italian Tipo 00 flour to create a crisp bread but if you can just use bread flour if you li...into the yeast mixture and knead it until it is smooth or mix it with a dough hook on a low speed until it forms a ball and comes away from the sides (this should take around 5 minutes). The dough should be moist but not wet.
3. Lightly oil a bowl and place the dough in it, cover the bowl with cling film or a clean tea towel. Leave it in a warm place until it has risen to double its size.

In Venezuela, shortages include bread for Communion, sacramental wine  — Catholic News Service
In Venezuela, sporadic shortages of basic goods can turn a roll of toilet paper into a rare commodity; add bread and wine to the list of scarce products.

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