New York-style pizza
From Naples to New York... the iconic journey of pizza When Italians began to immigrate to America between 1880 and 1920 to escape famine and poverty in southern Italy, they...
Italian active dry yeast (500 g) - Mulino Caputo
Regular price
$22.99
Unit price
per
Shipping calculated by weight (max. 20 kg per order).
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Description
Active dry yeast made in Italy by Mulino Caputo, the same mill behind the Tipo 00 flours you already bake with. It is built for the Neapolitan method: very little yeast, a lot of time.
That is where consistency becomes everything. You are dosing in fractions of a gram, so any drift in strength shows up in the dough. This one rises predictably, batch after batch, at the same pace and with the same hold.
What you get is a dough that builds its flavour slowly instead of rising fast and falling flat. The cornicione climbs, the crumb opens, the bite stays light.
It goes straight into the flour, no rehydrating. Nothing to prepare, nothing to watch.
500 g, sized for anyone making dough often.
Specifications
How to work with it
FAQ
Why so little yeast?
Do you need to rehydrate it first?
How long does a 500 g bag last?
Another question?
We're here to help! Call us at 1-888-606-7499 or email us at info@lapizzashop.ca
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