{"id":26916,"date":"2020-09-05T16:30:29","date_gmt":"2020-09-05T14:30:29","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=26916"},"modified":"2020-09-05T16:23:27","modified_gmt":"2020-09-05T14:23:27","slug":"neapolitan-pizza-dough","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/neapolitan-pizza-dough\/","title":{"rendered":"Neapolitan pizza dough"},"content":{"rendered":"

This is Roberto Caporuscio\u2019s recipe for Neapolitan pizza dough.\u00a0<\/span><\/span>Diane worked side by side with Roberto, learning the finer points of\u00a0<\/span><\/span>making these pizzas and this dough. Although she tried to duplicate\u00a0<\/span><\/span>this dough using several different unbleached all purpose American\u00a0<\/span><\/span>flours with 11.5 percent protein, they simply did not produce the\u00a0<\/span><\/span>same dough. They produced satisfactory dough just not with the\u00a0<\/span><\/span>same quality of softness, chew, crispness, and taste as using Italian\u00a0<\/span><\/span>Caputo flour. This flour is simply amazing. Although Caputo flour is\u00a0<\/span><\/span>labeled Italian 00 flour, understand that not all 00 flours are the\u00a0<\/span><\/span>same<\/span>.<\/span>\u00a0<\/span><\/span>Diane spoke with Antimo Caputo, head of the Caputo flour mill in\u00a0<\/span><\/span>Naples, and then spoke with Fred Mortati, the importer. With Fred\u2019s\u00a0<\/span><\/span>help, Diane found a source where American consumers can order\u00a0<\/span><\/span>this<\/span>\u00a0flour.<\/span>\u00a0See<\/span>\u00a0Sources<\/span>.<\/span><\/span><\/p>\n

Portions:\u00a0<\/strong>Makes 48 ounces dough or five 9-5 ounce portions, enough for five 9-inch pizzas<\/p>\n

Ingredients:<\/strong><\/p>\n