Antimo Caputo hefs Flour 2.2 Pound (Pack of 2) - Italian Double Zero 00 - Soft W

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Antimo Caputo hefs Flour 2.2 Pound (Pack of 2) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta
Description
This listing includes two packs of Caputo chef's flour 2.2 lb each for a total of 4.4 lbs (2 kgs).
Professional flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924
High quality: This flour has strong, elastic gluten, great for the home chefs or anyone looking to make dough from the finest selected grains. We ensure all natural flour with no additives.
Diverse ingredient: great for home ovens up to 500 degrees Fahrenheit! Our product is milled slowly and finely for optimal water absorption and superior yield to help bake authentic pizza, gourmet breads, cakes, and pastas!
Perfect texture: Our wheat flour bakes a soft, flavorful crust for an authentic Neapolitan pizza with a soft, tender bottom and bubbles in its cornicione
From the manufacturer
Antimo Caputo Chef's Flour - Italian Double Zero 00
The Chef's flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.
"Tipo 00" refers to how refined the flour is, and indicates that it is refined further than regular flour, and that results in using less of the outer parts of the wheat, while also creating a very finely ground product. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder.
We recommend that Chef's Flour be used for those who want to bake in their traditional home oven. This flour is great for home ovens up to 500 degrees Fahrenheit! If you are looking for a flour that works well in higher temperature ovens, we suggest you try our Caputo "00" Pizzeria Flour Blue.
Since 1924, we have ground wheat with
generosity
and
passion
so as offer professionals and baking connoisseurs the very best in quality flour, produced with great respect for the raw ingredients and traditions.
Authority, spontaneity and tradition
The flour art of Caputo is born from these three values. Thanks to the experience developed over three generations as Master Neapolitan Millers we promise extremely high standards of quality so that the expert restaurateurs and artisans could express their creativity in the best possible way.
The Method of Caputo
We have always select and mixed the best wheat in the tradition of the ancient art of milling, following a slow grinding process. This Method permit us to obtain high quality flours preserving the starch, the organoleptic properties and, most of all, the authenticity of the flavour.
This is the art of Caputo
We mix a lot of qualities of the national wheat coming from Umbria, Marche and other Italian regions to obtain the base of our product. Later we mix them with wheats from the North of Europe, particularly from France, German and Finland. Thus our products are extremely natural, we also do not use artificial enzyme and extra additives.
This is the art of Caputo, the Mill of Naples.
The Perfect Pizza Crust Recipe
Ingredients:
4 cups Caputo Tipo 00 Flour, 1 1/2 Cups Water Approximate, 1 1/2 Teaspoons Sea Salt, 1/2 Teaspoon Active Dry Yeast, 2 Tablespoons extra virgin Olive Oil, Pinch of Sugar
Mix the ingredients together in the mixing bowl to form a soft dough. Let rest for 10 minutes, then knead for 5 minutes. By Hand — Mix all the ingredients together to form a soft dough. Let it rest for 10 minutes, then knead for 7 to 8 minutes until smooth. Once you’ve kneaded the dough, coat with oil & cover, and allow to rise for 2 hours or until the dough doubles in size. Punch the dough to de-gas it and divide it into 3 equal sized balls and place each in a zip lock bag that has been coated with vegetable spray. Keep in the refrigerator overnight. Before using the dough be sure to let it warm to room temperature (72F or more) When ready to bake – preheat oven to 550 ℉ or the highest your oven will bake. Bake your favorite pizza for 7-10 minutes or until the crust is done to your likeness.
Italian Rustic Loaf
1 sachet Active Dry Yeast
1 tbsp Sugar
1 1/4 cups Warm Water
1 tsp
Sea Salt
2 1/3 cups
Caputo TIPO 00 Flour
, plus extra for dusting
2 tsp
Extra Virgin Olive Oil
Preheat oven to 350F. Mix yeast and sugar, then add to lukewarm water. In a separate bowl, combine salt and flour, making a well in the center. Slowly pour yeast mixture into the well and mix with a wooden spoon until all liquid is absorbed. Sprinkle flour on a flat surface and begin to knead dough, adding extra flour if too sticky. Continue kneading for about 5 minutes, then form into a ball. Add dough ball and 1 teaspoon oil to coat. Cover and let rise for 35-45 minutes. Use remaining teaspoon of oil to lightly grease baking sheet. Then place on oiled baking sheet. Cover with plastic wrap and let rise for an additional 90 minutes, until doubled in size. When ready to bake, cut slits in top and bake for about 45 min-1 hour, or until tops are golden brown. Remove from oven and cool on wire rack.
Sweet Panzarotti with Ricotta and Raspberries
Instructions
:
Make Pizza crust recipe in figure 1 to the extreme left of this section.
To make the filling, combine ricotta, sugar, vanilla and orange zest in a bowl and set aside.
Divide dough into 12 equal pieces. Roll each into a ball, then roll out to 12cm disks. Place 1 tbs ricotta mixture and 2 raspberries in the centre of each circle and fold pastry over to make a half moon. Press edges together, then fold edge over itself to create a lip. Pleat edges to seal. Repeat to make 12 panzerotti.
Heat the oil in a deep-fryer or large saucepan to 160°C (a cube of bread will turn golden in 45 seconds when oil is hot enough). In batches, add panzerotti and deep-fry for 2 minutes each side or until puffed and golden.
Drain on paper towel. Serve the panzerotti warm, dusted with icing sugar.
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