We Put Caputo Manitoba To The Test Checkout The results

Today we are putting to the test Caputo Manitoba Oro pizza flour. We will be following a 72 hour recipe for extra flavour and a softer texture pizza dough.
we will be cooking our pizza in the Gozney Roccbox
I purchased this flour from Amazon, but it can be found from other stockiest by using a google search.

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Ingredients
1kg Caputo Manitoba
660g water
25g salt
2g yeast
Semolina flour for shaping and stretching the pizza base
Plus pizza toppings of your choice

Method
Add 660g water to a mixing bowl, add the 2g yeast to the water and mix until all the grains have disappeared.

Gradually add the pizza flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed.

Once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.

Use some flour to scrape out the dough that has stuck to the bowl.

Ensure all the 1kg bag is empty and begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 10 minutes

Once smooth shape into a tight ball, cover with a mixing bowl and rest for 1 hour

After 1 hour uncover and mix in 25g salt.

Once all the salt is mixed in you need to place the dough into a mixing bowl and cover for 1 Hour.

After the hour place in the fridge for 63 hours.

After 63 hours remove from the fridge and allow around 2 hours to return to room temperature.

Once at room temperature, split the dough into 230g dough balls and place in a dough tray or plastic containers.

Let the dough balls rest for 4 hours

After 4 hours you are ready to make pizza.

Remove the pizza dough ball from the container onto some semolina.

Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.

Add the tomato sauce and toppings as required. Remember less is more if you are using a pizza oven.

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