Neapolitan Pizza
Neapolitan Pizza with Saccorosso (Bulk Fermentation)
Master the art of Neapolitan pizza with our traditional dough recipe, featuring Caputo Saccorosso flour and a bulk fermentation method for extended leavening. The result is a crust of unparalleled flavor and texture, embodying the authentic taste of Naples in every delicious bite.
Neapolitan Pizza



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 transfer it to a large container with a lid. Cover the dough and let it rest at room temperature for 12 hours.
5. After the dough has bulk fermented for 12 hours, divide and scale the dough balls into 270g balls and place them in dough trays.
6. Allow the dough balls to rest at room temperature for 6-7 hours before use.
7. If you’re not using the dough balls immediately, store them in the refrigerator. Remove the dough balls 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!

Meet the chef


Michele D'Amelio
Michele D'Amelio

Meet the chef


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