Traditional Neapolitan Pizza (Direct Method)

Transport your kitchen to Naples with our Traditional Neapolitan Pizza Dough—crafted with Caputo 00 flour, water, yeast, and a pinch of salt for that authentic soft, chewy texture. Elevate your pizza game with the essence of Italy in every perfectly blistered, thin-crust bite.

Ingredients

Dough

25kg Caputo “00” Pizzeria 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
Torre Lupara Bocconcini Buffalo Mozzarella
Toppings of your choice

Instructions

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 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 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!