Caputo Pizza Dough Recipe (Neapolitan Style)

Working with Caputo flour is a game-changer for homemade pizza, but it requires a different touch than standard all-purp
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Caputo Pizza Dough Recipe,
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  • 500g Caputo 00 flour (preferably Caputo Pizzeria or Chef’s Flour)
  • 325ml water (room temperature)
  • 10g fine sea salt
  • 2g active dry yeast (or 3g fresh yeast)
  • 1 tbsp olive oil (optional, for added softness)
 
  1. Mix the Dough:
  2. In a large bowl, dissolve the yeast in the water.
  3. Slowly add the flour while mixing with your hands or a wooden spoon.
  4. Add the salt once flour is mostly incorporated.
  5. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth.
  6. First Rise (Bulk Fermentation):
  7. Cover and let the dough rest at room temperature for 2 hours until doubled in size.
  8. Divide & Shape:
  9. Divide the dough into 4 equal balls (about 210–220g each).
  10. Place dough balls in a lightly floured container or tray, cover tightly with plastic wrap or a lid.
  11. Cold Fermentation:
  12. Refrigerate the dough for 8–24 hours. This improves flavor and texture.
  13. Bring to Room Temp:
  14. Take the dough out 2 hours before baking to let it reach room temperature.
  15. Shape & Bake:
  16. Preheat your oven to its highest setting (ideally 500°F/260°C or more). If using a pizza stone or steel, preheat it for 30–45 minutes.
  17. Shape the dough gently into a round using your hands — avoid using a rolling pin.
  18. Top with sauce, cheese, and desired toppings.
  19. Bake for 7–10 minutes or until crust is golden and puffy.