Caputo Pizza Dough Recipe (Neapolitan Style)

This traditional Italian pizza dough uses Caputo 00 flour for a soft, elastic crust with a slightly crispy edge — just like in Naples!

Ingredients

• 500g Caputo 00 flour (preferably Caputo Pizzeria or Chef’s Flour)
• 325ml water (room temperature)
• 10g fine sea salt
• 2g active dry yeast (or 3g fresh yeast)
• 1 tbsp olive oil (optional, for added softness)

Directions

1. Mix the Dough:
2. In a large bowl, dissolve the yeast in the water.
3. Slowly add the flour while mixing with your hands or a wooden spoon.
4. Add the salt once flour is mostly incorporated.
5. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth.
6. First Rise (Bulk Fermentation):
7. Cover and let the dough rest at room temperature for 2 hours until doubled in size.
8. Divide & Shape:
9. Divide the dough into 4 equal balls (about 210–220g each).
10. Place dough balls in a lightly floured container or tray, cover tightly with plastic wrap or a lid.
11. Cold Fermentation:
12. Refrigerate the dough for 8–24 hours. This improves flavor and texture.
13. Bring to Room Temp:
14. Take the dough out 2 hours before baking to let it reach room temperature.
15. Shape & Bake:
16. Preheat your oven to its highest setting (ideally 500°F/260°C or more). If using a pizza stone or steel, preheat it for 30–45 minutes.
17. Shape the dough gently into a round using your hands — avoid using a rolling pin.
18. Top with sauce, cheese, and desired toppings.
19. Bake for 7–10 minutes or until crust is golden and puffy.