Canotto (or ‘dinghy’!) style pizza is characterised by it’s large, almost inflated looking airy crust.

Caputo, the Italian flour masters, have barely changed their blue bag, Neapolitan flour since 1889- until now! Their new ‘Nuvola’ flour is designed to create incredibly canotto pizzas and here is our recipe incorporating a poolish preferment to product an airy, incredibly crumbed crust with the most insane flavour profile!

The origin
Canotto is a very recent pizza style.
The word “Canotto” refers to the puffy cornicione (crust).
This kind of pizza requires good baking and stretching skills: the cornicione must be full of air, with lovely giant bubbles inside (or a kind of “spider net”). Not too doughy, or dense or heavy. The most common way to create a Canotto style pizza is by using a preferment called Poolish. The high hydration in the dough is the secret for a puffy Cornicione.
We are talking of a dough hydration around 70%.
PS: I’ve to say that some famous pizzaiolos make the Canotto by using a preferment called biga.
So, there are no rules, like for the Neapolitan style.

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