just thought i'd share the recipe i use for my pizza dough, i came across it last year after asking for advice on pizzamaking.com and fidel linked me to the video for his dough. I've used it ever since, very simple and makes a great tasting dough with good oven spring! what recipe does anyone else use for caputo flour?
Ingredients for 8 doughballs (250 grams each):
1,247 grams - Flour (Bakers' Percent = 100%) 761 grams - VERY cold water (Bakers' Percent = 61%) 28 grams - Pure Sea Salt (Bakers' Percent = 2.25%) 1.3 grams - Instant Dry Yeast (Bakers' Percent = 00.1%) (Use a 3 gram pack and, on a flat surface, eyeball and divide, with a cake spatula, into roughly 1/3 and 2/3. Then use the 1/3)