Artisans world wide state that Caputo Flour is the best for Neapolitan dough. Watch Tony make a traditional Neapolitan dough using no 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
No olive oil?
t0umart0u 7 months ago