Neapolitan pizza, with its thin, crispy crust and perfectly charred edges, is a culinary masterpiece loved by pizza enthusiasts worldwide. At the heart of this iconic pizza lies the dough, and one of the most renowned recipes is the Caputo Neapolitan pizza dough.

In this comprehensive guide, we’ll walk you through the step-by-step process of making an authentic Caputo Neapolitan pizza dough recipe using Caputo flour, ensuring you achieve that perfect chewy texture and irresistible flavor.

Understanding Caputo Flour

Caputo Flour
Caputo Flour

Caputo flour, specifically the “00” variety, is a finely ground Italian flour prized for its high protein content and low gluten. This combination makes it ideal for crafting the Caputo 00 pizza dough recipe, resulting in a light and airy crust with just the right amount of elasticity.

Ingredients for Caputo Neapolitan Pizza Dough Recipe

Caputo Neapolitan Pizza Dough
Caputo Neapolitan Pizza Dough

To create authentic Neapolitan pizza dough, you’ll need:

  • 500 grams (about 4 cups) Caputo “00” flour
  • 325 milliliters (about 1 1/3 cups) lukewarm water
  • 10 grams (about 2 teaspoons) salt
  • 5 grams (about 1 1/2 teaspoons) active dry yeast
  • 1 teaspoon sugar (optional, to activate yeast)

Ingredients for Caputo Neapolitan Pizza Dough

Caputo “00” flour500 grams (4 cups)
Lukewarm water325 milliliters (1 1/3 cups)
Salt10 grams (2 teaspoons)
Active dry yeast5 grams (1 1/2 teaspoons)
Sugar (optional)1 teaspoon

Mixing the Dough

  • In a large mixing bowl, combine the Caputo flour and salt. In a separate bowl, dissolve the yeast in lukewarm water (and sugar, if using). Let it sit for 5-10 minutes until frothy.
  • Gradually pour the yeast mixture into the flour, stirring with a wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Add more flour as needed to prevent sticking.

Fermentation and Proofing

  • Place the kneaded dough in a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it ferment at room temperature for 1-2 hours, or until doubled in size.
  • Once the dough has doubled, divide it into individual portions (about 200-250 grams each) and shape them into balls. Place the dough balls on a lightly floured surface, cover them with a damp cloth, and let them proof for an additional 4-6 hours, or overnight in the refrigerator for enhanced flavor development.

Shaping and Stretching the Dough

  • Preheat your pizza oven to its highest temperature (ideally 800°F or higher) for at least 1 hour before baking.
  • Working with one dough ball at a time, gently stretch and shape it into a round pizza crust, leaving a slightly thicker border around the edges.

Baking the Pizza

Baking the Pizza
Baking the Pizza
  • Transfer the shaped dough onto a pizza peel dusted with flour or semolina to prevent sticking.
  • Add your desired toppings, keeping them light to allow the crust to shine. Traditional Neapolitan toppings include San Marzano tomatoes, fresh mozzarella, basil, and extra virgin olive oil.
  • Slide the pizza onto the preheated pizza stone or baking steel in the oven and bake for 90 seconds to 2 minutes, or until the crust is puffed and charred in spots.

Serving and Enjoying

  • Remove the pizza from the oven using the pizza peel and transfer it to a cutting board. Let it cool for a minute before slicing.
  • Serve your homemade Caputo Neapolitan pizza hot and fresh, savoring every bite of its delicate crust and flavorful toppings.

Final Words

Mastering the art of Neapolitan pizza begins with the perfect dough, and the Caputo Neapolitan pizza dough recipe delivers unparalleled results. With its simple ingredients and precise techniques, you can recreate the authentic flavors of Naples in your kitchen. So gather your ingredients, roll up your sleeves, and prepare to embark on a culinary journey to pizza perfection with Caputo flour and this tried-and-true recipe. Buon appetite!

People also ask

How to mix Caputo pizza dough?

Follow the recipe instructions for your Caputo flour. Generally, mix dry ingredients (flour, yeast, salt), slowly add water, and knead till smooth and elastic.

What makes Neapolitan pizza dough different?

Neapolitan dough uses high-gluten flour (like Caputo 00) for a chewier crust. It’s cold-fermented for extended periods to develop flavor and texture.

Which flour is best for Neapolitan pizza dough?

Caputo 00 flour is a popular choice due to its high gluten content, ideal for achieving the characteristic chew of Neapolitan pizza crust.

How much Caputo yeast to use for pizza dough?

The amount of yeast can vary depending on the recipe and desired fermentation time. Typically, 0.5% to 1.5% baker’s yeast (by weight of flour) is a good starting point for Caputo dough.

You May Also Like