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Caputo Neapolitan Pizza – Metodo Direto

Caputo Neapolitan Pizza - Metodo Direto
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The Caputo Neapolitan Pizza – Metodo Direto recipe brings the authentic taste and texture of traditional Neapolitan pizza dough to your kitchen. Using simple, high-quality ingredients and a direct mixing method, this recipe yields a tender, airy crust with a slight chewiness and beautifully blistered edges. Perfect for artisan pizza lovers seeking genuine Italian flavors and a versatile base for classic or creative toppings.

Ingredients

Scale

Base Ingredients

  • 500g Caputo ’00’ Flour
  • 325ml Lukewarm Water (95-100°F)
  • 3g Fresh Yeast
  • 10g Sea Salt
  • Optional: 10ml Extra Virgin Olive Oil

Instructions

  1. Prepare Your Ingredients: Measure out Caputo flour, fresh yeast, sea salt, and lukewarm water carefully. Ensure your yeast is fresh and active to guarantee a beautiful rise.
  2. Mix the Dough: In a large bowl, dissolve the yeast in the lukewarm water. Gradually add the flour and sea salt, mixing thoroughly until all flour is hydrated and a sticky but uniform dough ball forms.
  3. Knead the Dough: Turn the dough onto a clean surface and knead vigorously for 10-15 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
  4. First Rise: Place the dough ball in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for about 2 hours until it doubles in size.
  5. Shape the Dough: Divide the risen dough into individual portions of about 200-250 grams each. Shape each into tight, smooth balls and cover again to rest for 30-60 minutes.
  6. Stretch and Top: Carefully stretch a dough ball by hand into a 10-12 inch round, leaving a slightly thicker rim. Add your favorite toppings such as tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil.
  7. Bake: Cook the pizza in a blazing hot pizza oven or preheated home oven at 500°F or higher, on a pizza stone or steel, for 60-90 seconds, or 2-3 minutes on a grill, until edges are blistered and cheese is bubbling.

Notes

  • Always weigh ingredients with a kitchen scale for accuracy and consistency.
  • Use water between 95-100°F to activate yeast without killing it.
  • Handle dough gently when shaping to avoid pressing out air bubbles that create texture.
  • Preheat your oven or pizza stone thoroughly to ensure a crisp exterior and chewy interior.
  • Longer fermentation (up to 72 hours in fridge) can enhance flavor and digestibility.

Nutrition

Find it online: https://amandafood.com/caputo-neapolitan-pizza-metodo-direto/