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Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta

Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta

4.9 (141) · € 9.99 · En Stock

It' s A gluten-free baking Mix for professional pizza and other baking from Molino caputo! Just as caputo masterfully blends wheat to make the worlds

The chefs choice for pizza flour, this makes a fabulous pizza. Semolina is the purified milling of durum wheat. Semola is derived for the Latin word for flour, and semolina is the common name for this special flour. This ingredient adds structure and bite to homemade pasta and a small amount added to pastry dough adds a rustic character. A very necessary ingredient for Semolina bread. From Antimo Caputo in Naples. Semolina made from durum wheat is yellow in color and high in gluten.

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Antimo Caputo Chefs Flour 2.2 LB (Case of 10) - Italian Double

Neapolitan pizza dough Makes 48 ounces dough or five 9.5-ounce portions enough for five 9-inch pizzas INGREDIENTS 1/2 teaspoon 3 grams fresh cake yeast 2 cups lukewarm water 90 to 100F 1 tablespoon table salt or fine sea salt 2 lbs/910 g Caputo flour plus more for dusting INSTRUCTIONS In a small bowl using a fork stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves about 5 minutes. In another small bowl combine the salt and remaining 1 cup water.