- 1 (2) lb bag of Antico Molino Napoli Antimo Caputo Pizza Flour
- 800 ml of water
- 25 grams salt
- 20 grams olive oil
- 8 grams yeast
Instructions: (makes 6 dough balls)
Add the water and the yeast to a mixing bowl with a dough hook. Let it set for a few minutes until the yeast dissolves.
Next add the bag of flour and turn the dough mixer on. Mix until there is no more water visible in the mixing bowl.
Next add the salt and continue to mix.
Please note, the dough will be sticky. Have a rubber spatula on hand with olive oil on it (so it doesn’t stick to the dough) and scrape the sides of the bowl to incorporate back into the mix.
Next add the olive oil and continue to mix for another 3/4 minutes.
Adding the olive oil at the end will allow the dough to have a thin coating of oil on it so that it will not stick to everything. Don’t worry, this is the way it’s supposed to be. I even put a little bit of olive oil on my scale so that the dough will not stick to that either when I am measuring it.
Measure dough balls at about 300 grams each and form into a ball. This will not form into a dough ball like traditional pizza dough because their is no gluten involved. So form it into a ball shape and place it on the center of some plastic wrap. Fold the sides over and twist the ends like you are making a hard candy treat. Fold under and place in the fridge for at least 12 hours.
