Neapolitan Pizza
Neapolitan Pizza with Tipo 1 (Direct Method)
Infuse tradition with wholesome goodness in our Neapolitan pizza dough recipe, combining Caputo 00 flour with a touch of Caputo Tipo 1, for a flavorful crust that pays homage to Naples. Experience the perfect blend of authenticity and nutrition, creating a uniquely satisfying Neapolitan pizza.
Neapolitan Pizza


1. Place the Caputo “00” Pizzeria Flour, the Caputo Tipo 1, and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes until they are well combined.

2. Add the water and mix until it is well incorporated, approximately 7-8 minutes.

3. Once the water is absorbed, add the salt and mix for another 7-8 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 12-24 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! 

Meet the chef


Michele D'Amelio
Michele D'Amelio

Meet the chef


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