The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza Ingredients

  • Pin It
napalil's picture
napalil

Pizza Ingredients

Has anyone been successful in creating a nice, light, neonapolitan pizza using part 00 flour such as Caputo and KAF bread flour; or any other combination?  I have a home oven that only goes to 500 degrees with a pizza stone.  My last attempt with Caputo was dissapointing...probably due to the fact that I don't make pizza often.  I've read that a high heat stoneoven to 800 degrees is needed.  So,  if anyone has a secret they can let me in on for my home oven I would appreciate it....a Napa CA girl.

patnx2's picture
patnx2

I understand this flour does do better with high heat. There are people that play with their ovens to jack the temp. but mostly you might want to look at new york style or calif. style that can be done. High glutten flour works best or at least bread flour. If you are interested in more information on this and more you can go to "pizzamaking.com" Be careful it is addicting. Patrick

napalil's picture
napalil

Thank you - I'll check it out.

I was given dough by a pizza maker after a class and it was made with 00Caputo.  I baked it at home on top of the back of a cookie sheet and it came out outstanding.....there must be a way.  I'll keep looking. 

FlourChild's picture
FlourChild

Rose Beranbaum's pizza crust recipe in the Bread Bible works well with this type of flour.  I've made it with King Arthur's Italian-style flour and it is very light, flavorful and crispy with a tender crumb.  The secret to getting good results with lower heat- at least with this flour- is to parbake the crust.

dabrownman's picture
dabrownman

I too pre bake my Pizza Crust for 3 min or so at 500 F then pull it out, brush it with garlic oil and load the sauce and toppings.  I have pictures on the Loaded Pizza forum topic so you can see what a difference it makes. 

napalil's picture
napalil

I happen to have Rose's book and I will look more closely at her recipe...I was using it for bread recipes.  Thank you flour child and Patrick, as well.

Napalil