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Nov 19, 2017 · Also this is a good time to turn your oven onto full blast. The gluten in this flour too strong stretch into a pizza after shaping and it needs to rest for at least an hour before shaping. Dividing the dough in half will give 2 12-13 inch pizzas. Dividing it into 3 will give 3 8-9 inch pizzas.4/4(1)
Jan 28, 2011 · When testing the recipe for Pizza Margherita, we fell hard for the grand don— the Godfather of flours, if you will— the Italian Caputo 00. Caputo 00 flour is ideal for pizza dough for two reasons: one, it's finely ground, and two, it has a lower gluten content than most flours.
Cover the dough and let it rise for 1 1/2 – 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into three 275gr equal pieces. To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top...
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough …5/5(4.7K)
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