{"product_id":"caputo-tipo-00-cuoco-hvetemel-1-kg","title":"Caputo Cuoco Chef Type 00 1 kg Wheat Flour","description":"\u003ch2\u003eCaputo Wheat Flour Tipo 00 Cuoco Chef 1 kg\u003c\/h2\u003e\n\u003cp\u003eCaputo Tipo “00” Cuoco is a premium wheat flour from the renowned Italian mill Antico Molino Caputo. This flour is specially developed for those who want to make authentic Italian pizza, Focaccia, and Ciabatta with perfect texture and flavor.\u003c\/p\u003e\n\u003cp\u003eThe flour is finely ground tipo \"00,\" the finest classification of wheat flour in Italy. Its powdery structure creates a pliable and easy-to-work dough, while the high protein content of approximately 13% provides good elasticity and strength.\u003c\/p\u003e\n\u003cp\u003eCuoco is a so-called “rinforzato” (reinforced) flour, which means it is extra robust and can withstand long proofing times and high temperatures. This makes it ideal for pizza baked in a stone oven or at high heat, but it also works very well in a regular oven.\u003c\/p\u003e\n\u003cp\u003eThe result is a dough that is easy to work with, rises well, and yields an airy, flavorful, and light pizza crust with good structure.\u003c\/p\u003e\n\u003cp\u003eCaputo is known worldwide for its quality and is used by professional pizza makers and home cooks who want the best raw materials.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste and characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFinely ground tipo \"00\" with a powdery consistency\u003c\/li\u003e\n\u003cli\u003eApprox. 13% protein for strong and elastic dough\u003c\/li\u003e\n\u003cli\u003eYields an airy, flavorful, and light pizza crust\u003c\/li\u003e\n\u003cli\u003eWithstands high heat and long proofing times\u003c\/li\u003e\n\u003cli\u003eConsistent and stable quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePizza (Neapolitan and classic)\u003c\/li\u003e\n\u003cli\u003eFocaccia\u003c\/li\u003e\n\u003cli\u003eCiabatta\u003c\/li\u003e\n\u003cli\u003eBread and other baked goods with an airy structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable style=\"width: 97.451%;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 15.9559%;\"\u003eAdvantages\u003c\/th\u003e\n\u003cth style=\"width: 15.5519%;\"\u003eFlour Strength\u003c\/th\u003e\n\u003cth style=\"width: 14.6419%;\"\u003eRecommended hydration\u003c\/th\u003e\n\u003cth style=\"width: 14.0858%;\"\u003eProtein content\u003c\/th\u003e\n\u003cth style=\"width: 17.978%;\"\u003eRecommended proofing time\u003c\/th\u003e\n\u003cth style=\"width: 20.7581%;\"\u003eExtraction Rate\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 15.9559%;\"\u003eCan be fermented for up to 24 hours\u003c\/td\u003e\n\u003ctd style=\"width: 15.5519%;\"\u003eW 220–240\u003c\/td\u003e\n\u003ctd style=\"width: 14.6419%;\"\u003e60–70%\u003c\/td\u003e\n\u003ctd style=\"width: 14.0858%;\"\u003e11%\u003c\/td\u003e\n\u003ctd style=\"width: 17.978%;\"\u003e6–24 hours\u003c\/td\u003e\n\u003ctd style=\"width: 20.7581%;\"\u003eTipo 00\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/New_york_style_pizza_oppskrift_pizzamel.webp?v=1774529670\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003eNew York Style Pizza Recipe at Home\u003c\/h2\u003e\n\u003cp\u003eThis recipe gives you classic New York-style pizza with a thin crust, good structure, and a crispy bottom. The recipe yields 6 pizzas of approx. 30 cm.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor the dough\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg Caputo “00” Cuoco\u003c\/li\u003e\n\u003cli\u003e600 g water\u003c\/li\u003e\n\u003cli\u003e8 g Caputo Lievito dry yeast\u003c\/li\u003e\n\u003cli\u003e25 g honey\u003c\/li\u003e\n\u003cli\u003e25 g salt\u003c\/li\u003e\n\u003cli\u003e20 g extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003eCaputo Semola for dusting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTopping per pizza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e150 g crushed tomatoes\u003c\/li\u003e\n\u003cli\u003e20 g parmesan\u003c\/li\u003e\n\u003cli\u003e150 g mozzarella\u003c\/li\u003e\n\u003cli\u003eAny other desired toppings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEquipment\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStand mixer with dough hook\u003c\/li\u003e\n\u003cli\u003ePizza stone, baking steel, or baking sheet\u003c\/li\u003e\n\u003cli\u003ePizza peel if using stone or steel\u003c\/li\u003e\n\u003cli\u003eBaking paper if using a baking sheet\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eInstructions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e1. Mix flour and yeast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace Caputo “00” Cuoco and yeast in the mixing bowl. Run on medium-low speed for approximately 2 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Add water and honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDissolve the honey in the water and pour into the mixing bowl. Knead for another 3 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Add salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce the water is well incorporated into the dough, add the salt and knead for another 2–3 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4. Add olive oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePour in the olive oil and knead for another 2–3 minutes, until the dough is well combined and pliable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5. Let the dough rest\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLeave the dough in the mixing bowl. Cover and let it rest for 1 hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6. Divide the dough\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTake the dough out of the bowl and divide it into pieces of approximately 280 g. Form each piece into a smooth and round dough ball.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e7. First proofing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the dough balls in a dough box or airtight container. Let them sit at room temperature for 2 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e8. Cold proofing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the dough in the refrigerator overnight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e9. Take out the dough well in advance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTake the dough out of the refrigerator 4–5 hours before use, so it can temper and become easier to roll out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10. Preheat the oven\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the pizza stone, baking steel, or baking sheet in the oven and preheat to the highest temperature, preferably around 285 °C, for at least 30–40 minutes.\u003c\/p\u003e\n\u003ch2\u003eHow to top and bake the pizza\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIf using a pizza stone or baking steel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSprinkle a little Caputo Semola on the counter and stretch out the dough. Add tomato sauce, but leave a border of approximately 1–1.5 cm. Add parmesan, mozzarella, and desired toppings.\u003c\/li\u003e\n\u003cli\u003eIf using fresh mozzarella, add it during the last 2 minutes of baking time.\u003c\/li\u003e\n\u003cli\u003eTransfer the pizza to the pizza peel and into the oven.\u003c\/li\u003e\n\u003cli\u003eIf using a baking sheet\u003c\/li\u003e\n\u003cli\u003ePlace baking paper on the counter and sprinkle with semola. Stretch the dough onto the paper. Take out the hot tray and place the dough on top. Top the pizza directly on the tray.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eBaking time\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBake the pizza for 5–7 minutes, until golden and crispy.\u003c\/p\u003e\n\u003cp\u003eWhen using fresh mozzarella, add the cheese towards the end of the baking time.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eBefore serving\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLet the pizza rest for 2–3 minutes before serving.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTips for best results\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBaking steel or pizza stone gives the best crust\u003c\/li\u003e\n\u003cli\u003eSemola makes rolling out easier\u003c\/li\u003e\n\u003cli\u003eDon't use too much topping\u003c\/li\u003e\n\u003cli\u003ePerfect for large slices with good structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca title=\"Caputo hvetemel tipo-00 Cuoco 1 kg\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Caputo_Tipo_00_Cuoco_Pizzamel_1_kg.pdf?v=1774518967\" target=\"_blank\"\u003eProduct information sheet\u003c\/a\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657579401314,"sku":"4806592","price":65.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoTipo00CuocoPizzamel1kg.jpg?v=1774519384","url":"https:\/\/brewshop.no\/en\/products\/caputo-tipo-00-cuoco-hvetemel-1-kg","provider":"Brewshop","version":"1.0","type":"link"}