Experts all say Caputo Flour is the best for thin crust and Neapolitan dough. Watch me make a traditional thin crust pizza dough using oil or sugars. Compare this dough and how it rises in wood boxes, plastic proofers and steel sheet pans. From a 24 hour rise to a 72 hour rise. Watch a pizza be made from all 3 methods on the 48th hour in a Roto Flex oven to a traditional Pizza Margherita in a Bee Hive Wood Burning Oven on the 78th hour

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