Casillo Tipo 00 Pizza Flour | 60% Hydration dough | Past Use By Date Flour | Neapolitan Pizza Recipe

In this video we will be making a 60% hydration pizza dough, using Casillo tipo 00. Please don’t forget to subscribe    / mathew30nov   Checkout my other videos on the pizza flour Library    • The Pizza Flour Library   Ingredients 1kg Casillo tipo 00 flour 600g water 20g salt 1g yeast Plus pizza toppings of your choice Method Add 600g water to a mixing bowl, add the 1g yeast to the water and mix until all the grains have disappeared. Gradually add the Casillo 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 20 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 20g salt. Once all the salt is mixed in you need to place the dough into a mixing bowl and cover for 18 hours at room temperature. After 18 hours 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. Please consider subscribing and leave a comment #gozneykitchen #GozneyRoccbox #FarinaCasillo Enjoy Mat and Oliver Farina Casillo Casillo pizza flour