Neapolitan Pizza
Traditional Neapolitan Pizza (Bulk Fermentation)
Achieve Neapolitan pizza perfection with our traditional dough recipe, employing a bulk fermentation process for enhanced flavor and texture. Allow the dough to develop its signature characteristics, resulting in an airy and chewy crust that captures the essence of Naples.
Neapolitan Pizza


1. Place the Caputo “00” Pizzeria Flour 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 it and let the dough rest at room temperature for 12 hours.
5. After your 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 ferment at room temperature for 6-7 hours before you use them.
7. If you’re not using the dough balls immediately, store them in the refrigerator, but 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 for sauce and our Torre Lupara Bocconcini Buffalo Mozzarella for cheese!

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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