Neapolitan Pizza
Contemporary Neapolitan Pizza (Direct Method)
Experience the future of Neapolitan pizza with a contemporary twist, using Caputo "0" Nuvola Super flour—crafted for an ethereal lightness and perfect chewiness. Elevate your pizza game with this innovative flour, creating a delightful fusion of tradition and modern culinary excellence.
Neapolitan Pizza



1. Place the Caputo “0” Nuvola Super and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes.
2. Add the water and mix for 5 minutes.
3. Add the salt and mix for 10-12 minutes. The dough should become smooth and form a “pumpkin.”
4. Remove the dough from the mixer, cover it, and allow the dough to rest for 30 minutes.
5. Divide and scale your dough into 270g dough balls (for 12″ pizzas) and place them in dough trays.
6. Allow the dough balls to rest at room temperature for one hour before putting the trays in the refrigerator for 12+ hours.
7. The next day, remove the dough trays from the refrigerator at least 3-4 hours before use so the dough can come to room temperature.

8. Stretch your pizzas on a lightly dusted counter using Caputo Semola. Top with Ciao Whole Peeled Tomatoes / Ciao Neapolitan Pizza Sauce, Torre Lupara Bocconcini Buffalo Mozzarella or Deliziosa Stracciatella or Burrata, and your favorite toppings.

9. Transfer the pizza to a peel and then gently shuffle the pizza off the peel into your preheated oven.

10. Once the pizza is in the oven, turn it every 20 seconds or so to avoid burning and guarantee an even bake. After approximately 60-120 seconds depending on your oven temperature, your pizza should be ready to be removed from the oven.

11. We recommend cutting and serving your pizzas almost right away.

Meet the chef


Michele D'Amelio
Michele D'Amelio

Meet the chef


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