My Dough

Dough is everything when it comes to pizzas. Finding the best flour; choosing your hydration level; proofing it for just the right amount of time... there's a lot to think about!

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Before I started The Pizza Nomad, I spent 3 month researching and testing and researching some more until I was finally happy with my dough. I'm really proud of what I've come up with. 

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I only ever use Caputo Flour and run at 60% hydration which works really well when cooking at 400+ degrees C.