Caputo Neapolitan Pizza
Caputo Neapolitan Pizza is an authentic Italian recipe featuring a thin, chewy crust made with finely milled Caputo flour, topped with fresh San Marzano tomato sauce, creamy mozzarella, and vibrant basil. This classic Neapolitan pizza delivers a perfect balance of artisanal texture and bold, fresh flavors, ideal for any occasion and guaranteed to elevate your homemade pizza experience.
- Prep Time: 12 hours (including dough rising time)
- Cook Time: 2 minutes per pizza
- Total Time: 12 hours 15 minutes
- Yield: 4 pizzas (10-12 inches each) 1x
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian (can be modified)
Ingredients
Scale
Dough Ingredients
- 500g Caputo flour (finely milled Italian flour)
- 7g active dry yeast
- 325ml lukewarm water
- 10g salt
- 15ml olive oil
Sauce and Toppings
- San Marzano tomatoes (crushed or pureed, about 200g)
- Fresh whole milk mozzarella (150-200g)
- Fresh basil leaves (handful)
- Extra virgin olive oil (for drizzling after baking)
Instructions
- Prepare the Dough: Mix Caputo flour, yeast, salt, olive oil, and lukewarm water into a smooth dough. Knead well by hand or with a stand mixer until elastic and slightly tacky. Cover with a damp cloth and let it rise at room temperature for 8 to 12 hours for optimal fermentation.
- Shape the Dough: Once doubled in size, divide the dough into portions. Gently stretch each ball into a thin circle approximately 10 to 12 inches in diameter using your fingertips and palms, avoiding a rolling pin to keep the airy structure intact. Leave a slightly thicker edge for the crust.
- Add the Sauce and Toppings: Spread a thin, even layer of San Marzano tomato sauce over the dough, leaving a small border around the edge. Tear fresh mozzarella over the sauce and scatter fresh basil leaves on top.
- Bake Your Pizza: Preheat your oven to the highest possible temperature, ideally between 500°F and 550°F. Using a preheated pizza stone or steel, bake the pizza for 90 seconds to 2 minutes until the crust develops its characteristic leopard spotting and the toppings are perfectly melted.
- Final Touches: Remove the pizza from the oven and drizzle lightly with extra virgin olive oil. Add fresh basil leaves or oregano if desired. Slice and serve immediately to enjoy the best texture and flavor.
Notes
- Use a pizza stone or steel to evenly distribute heat and mimic a traditional pizza oven.
- Maintain proper water-to-flour ratios to keep the dough hydrated for easier stretching and a soft crumb.
- Avoid overloading toppings to allow the crust to cook evenly and remain crispy.
- Let the dough rest after stretching to prevent it from shrinking during baking.
- Use high-quality San Marzano tomatoes for the best sauce flavor.
- Dough can be prepared up to 48 hours in advance and refrigerated for slow fermentation.
- Leftover pizza slices should be wrapped tightly and refrigerated; consume within 2 days for best taste.
- For freezing, cool completely and freeze slices individually before storing in airtight containers; lasts up to 1 month.
- Reheat leftovers in a hot oven or skillet to preserve crust crispness. Avoid microwaving.
Nutrition
- Serving Size: 1 slice (1/8 of a 12-inch pizza)
- Calories: 240
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Find it online: https://deliceflash.com/caputo-neapolitan-pizza/