Reactivate this dried yeast flour by incorporating it with your flour, along with a separate, fresh yeast. Caputo recommends using 20-50g of Criscito dried yeast for every kilo of normal flour. It will give you a lovely stretchy dough, with a great open texture.

The sugar simply helps with the browning of the crust in a conventional oven that tops out at about 500 degrees. The first questions are related to the Yeast… On the Caputo yeast container, it says that the yeast is Active Dry yeast, and it should be mixed directly into the flour. Does it make a difference if it is disolved first in water like in your video? Have two sheets of lightly oiled parchment paper ready and place 1 sheet on each of two baking sheets. Lift the dough halves with a bench knife and drop in the center of each sheet of parchment paper. Lightly brush the tops of each half with olive oil. SAF Red is your best choice for all-around baking, from sandwich loaves to crusty no-knead bread to freeze-and-bake dinner rolls. What kind of yeast do Italians use? Mulino Caputo high activity dry yeast is obtained exclusively from Italian molasses and it is ideal for soft doughs with an incomparable taste. Caputo dry yeast is also recommended for gluten-free recipes. It’s easy to use and thanks to its high fermentative power it keeps well, lasts longer, and prevents waste.

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The amount of active dry yeast listed works for this recipe, although I use US brands such as Fleischmann’s or Red Star. I have not used Caputo’s dry yeast.

Sourdough Starter — Best Flavor Our favorite type of yeast is the sourdough starter because it’s the most authentic, inexpensive type of yeast. Sourdough starter is most commonly used to make its namesake bread (which is another delight that you can make using a pizza stone). Pour ½ cup of the water into a large bowl and stir in the yeast. Allow it to stand for 10 minutes, then stir in remaining water. The ambient temperature will affect the amount of time the dough needs to rise. One hour is usually a reliable amount of time, unless your ambient temperature is low. You’ll need to experiment there… You want the dough to have risen enough so that the yeast is quite active and doing its job. This pizza dough recipe is the result of all my research and experiments (failures too!), and I must say that I am extremely excited to finally publish it.

PREPARATION

The crust puffed up during baking, and the result was a pizza crust with a crispy, slightly charred exterior and a soft inside with air bubbles.