Neapolitan Pizza with Saccorosso (Direct Method)

Craft the quintessential Neapolitan pizza with a longer rise and cold fermentation using our Caputo Saccorosso flour—a guarantee of superior texture and flavor. This premium flour transforms your pizza experience, delivering an authentic taste of Naples with a soft, airy crust and a perfect char.

Ingredients

Dough

25kg Caputo “00” Saccorosso Flour

Yeast Options:

90g Caputo Lievito Dry Yeast
125g Fresh Yeast
40g Instant Yeast
16kg Water
750g Salt

Baking

Caputo Semola for dusting
Ciao Neapolitan Pizza Sauce, Ciao Whole Peeled Tomatoes, or Ciao San Marzano DOP Tomatoes
Toppings of your choice

Instructions

1. Place the Caputo “00” Saccorosso 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 or until the dough is smooth and forms a pumpkin.

4. Remove the dough from the mixer and allow the dough to bench rest for 30 minutes. Make sure it is covered.

5. Divide the dough balls into 270g balls and place them in dough trays.

6. Allow the dough balls to rest at room temperature for 1 hour before putting them in the refrigerator for at least 24-36 hours.

7. The following day, remove the dough from the refrigerator 3-4 hours before intended use.

8. Stretch your pizza on a lightly dusted counter using Caputo Semola and add your favorite toppings. We recommend our Ciao San Marzano DOP Tomatoes, Ciao Whole Peeled Tomatoes, and/or Ciao Neapolitan Sauce recipe.

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

10. Once the pizza is in, start turning it every 20 seconds or so to avoid burning the cornicione. After approximately 60-120 seconds (depending on oven temperature), your pizza should be ready to be removed from the oven.

11. Slice, serve, and enjoy!