Introducing Caputo Semolina Flour, the renowned choice of professional pizzaiolos for achieving authentic Neapolitan-style pizzas. Made by Caputo, a trusted brand in the world of pizza-making, this premium Semolina Flour is the key ingredient that will elevate your homemade pizza to the next level.
Caputo Semolina Flour is meticulously crafted from the finest durum wheat, ensuring its superior quality and consistent performance. The wheat is expertly milled to create a fine, golden flour that has just the right amount of coarseness. This unique texture allows the dough to develop excellent structure while providing a delicate crumb and a distinct, slightly sweet flavor.
When it comes to launching your pizza into the oven, Caputo Semolina Flour truly shines. Its fine yet slightly coarse composition helps to prevent sticking and facilitates the smooth transfer of the pizza onto the hot baking surface. With Caputo Semolina Flour, you can effortlessly slide your pizza onto a pizza stone or baking tray, ensuring a flawless launch and optimal heat distribution for a perfectly cooked pizza every time.
Not only does Caputo Semolina Flour excel in its launching capabilities, but it also plays a crucial role in achieving the desired texture and taste of an authentic Neapolitan pizza. Its characteristic elasticity, when combined with water and yeast, results in a soft and chewy crust with a crisp exterior. This delightful combination of textures is further enhanced by the delicate nutty flavor that Caputo Semolina Flour imparts, adding depth and complexity to every bite.
Instructions for Use:
- On a clean and lightly floured surface, shape your pizza dough into your desired size and thickness, using your hands or a rolling pin.
- Prior to transferring the dough, generously sprinkle Caputo Semolina Flour onto a pizza peel, ensuring a thin and even layer.
- Carefully place your shaped pizza dough onto the floured peel, ensuring it moves freely and doesn't stick.
- Add your preferred pizza sauce, cheese, and toppings to the dough, being mindful not to overload it.
- Preheat your oven to the desired temperature, typically between 450°F (230°C) and 500°F (260°C), and place a pizza stone or baking tray on the middle rack to preheat as well.
- Just before launching the pizza into the oven, give the pizza peel a gentle shake to ensure the dough slides freely.
- Open the oven and position the pizza peel at an angle near the back of the preheated stone or tray.
- With a swift motion, jerk the pizza peel forward, releasing the pizza onto the hot surface.
- Bake the pizza for the recommended time, usually between 8-12 minutes or until the crust achieves a golden-brown color and the toppings are bubbling and thoroughly cooked.
- Using the pizza peel or a spatula, carefully remove the pizza from the oven.
- Allow the pizza to cool for a few minutes before slicing and savoring the authentic taste of a Neapolitan-style pizza.
