Description
Master the art of authentic Neapolitan pizza at home with the Caputo Neapolitan Pizza – Metodo Direto recipe. Using finely milled Italian “00” Caputo flour and a traditional direct method dough, this recipe delivers a tender, airy crust with a perfect balance of crispness and chewiness. Ideal for all skill levels, this straightforward recipe invites you to create delicious pizzas with a soft center and lightly charred edges, reminiscent of classic Naples style.
Ingredients
Units
Scale
Main Dough Ingredients
- 500g Caputo “00” flour
- 300 ml lukewarm water (20-25°C / 68-77°F)
- 15g fresh yeast
- 10g sea salt
- 15 ml extra virgin olive oil (optional)
Instructions
- Prep Your Ingredients and Workspace: Measure the Caputo flour. Ensure the water is lukewarm, around 20-25°C (68-77°F). Crumble fresh yeast and have sea salt ready. Clean your countertop for mixing.
- Combine Flour and Water: Pour flour into a large bowl. Slowly add lukewarm water, mixing gently by hand or wooden spoon until a sticky, shaggy dough starts to form.
- Incorporate Yeast and Salt: Dissolve fresh yeast in a little water, then add to the dough. Sprinkle sea salt around the edges (avoid direct contact with yeast). Mix until ingredients are fully combined.
- Knead the Dough: Transfer dough to a floured surface and knead for 10–15 minutes, developing elasticity and gluten structure for stretchy, airy dough.
- First Rise: Place kneaded dough in a lightly oiled bowl. Cover with damp cloth or plastic wrap. Let rise at room temperature until doubled in size, about 2–3 hours.
- Shape the Dough Balls: Gently punch down dough to release gas. Divide into 200–250g portions. Shape each into smooth balls. Place on a floured tray, cover, and let rise for about 1 hour.
- Stretch and Top: Lightly flour hands and work surface. Stretch dough balls gently from center outwards, leaving a thicker edge for crust. Add tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil.
- Bake to Perfection: Preheat oven to highest setting (250°C or above) with pizza stone inside. Bake pizzas for 90 seconds to 3 minutes until crust is puffed, golden, and slightly charred.
Notes
- Use only Caputo “00” flour for best authentic texture.
- Keep yeast moderate for balanced slow fermentation and flavor.
- Do not rush the rise; full fermentation improves taste and digestibility.
- Stretch dough by hand to retain air pockets; avoid rolling pins.
- Use pizza stone or steel for even high-heat baking.
Nutrition
- Serving Size: 1 pizza (approx. 200-250g dough base)
- Calories: Approx. 250-300 kcal
- Sugar: 0.5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg