Pizza flour

This is really the best pizza flour!
The dough should be doing long kneaded really hard and so you can develop the high gluten content and the dough is nicely elastic right!
I process the dough following dimensions:

1kg Caputo
630ml lukewarm water
30gramm salt
2 grams of fresh yeast

the dough is then at least 24 already portioned up to 48 hours.
No Hefegeschmack in batter and thanks to the Caputo a great consistency. Because the flour is not very cheap, I naturally also a direct comparison with a flour made the kilos less than one euro.
The flour of Caputo was significantly airy and much better process! Few San Marzano tomatoes, buffalo mozzarella, a good olive oil and some basil ...
For real pizza lovers a very strong buy recommendation