Description

A traditional, straightforward ‘direct method’ recipe for authentic Neapolitan pizza dough, optimized for high-heat pizza ovens. This recipe uses classic Caputo ’00’ Pizzeria flour and a cold fermentation process to develop a light, airy, and flavorful crust (cornicione) with minimal effort on the day of baking.

Ingredients

Scale

500g (approx. 4 cups) Caputo ’00’ Pizzeria Flour (Blue Bag)
310g – 325g (approx. 1 1/3 to 1 1/2 cups) cold water
15g (1 tablespoon) fine sea salt
0.5g (about 1/8 teaspoon or a tiny pinch) instant dry yeast
Optional toppings: San Marzano tomato sauce, fresh mozzarella (fior di latte or buffalo mozzarella), fresh basil, extra virgin olive oil

Instructions

Mix the Dough: In a large bowl, combine the water and salt, stirring until the salt is dissolved. Add the instant dry yeast and stir briefly. Gradually add the Caputo ’00’ Pizzeria flour to the liquid, mixing with one hand or a wooden spoon until all the flour is incorporated and a shaggy dough forms. Transfer the dough to a lightly floured surface. Knead by hand for about 10-15 minutes (or 8-10 minutes in a stand mixer on low speed) until the dough is smooth, elastic, and no longer sticky.
Bulk Fermentation (First Rise): Form the dough into a smooth ball. Lightly oil a clean bowl or an airtight container. Place the dough ball in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a lid. Let the dough rest at room temperature (around 20-22°C / 68-72°F) for 1-2 hours.
Cold Fermentation (Second Rise / Maturation): After the initial room temperature rise, place the covered dough in the refrigerator (around 4°C / 40°F) for 22-23 hours. This slow, cold fermentation develops complex flavors.
Ball Fermentation (Room Temperature Proofing): About 3-5 hours before you plan to bake, remove the dough from the refrigerator. Gently divide the dough into 4 equal pieces (approx. 250-270g each). Form each piece into a tight, smooth ball. Place the dough balls in individual dough boxes or on a lightly floured tray, ensuring they have space to expand. Cover them loosely with plastic wrap or a damp cloth. Let them rest at room temperature (around 20-24°C / 68-75°F) for 3-5 hours until puffy and easy to stretch.
Preheat Oven: Preheat your high-heat pizza oven (wood-fired, gas, or electric capable of 450°C/850°F+) to its maximum temperature for at least 30-60 minutes, or according to manufacturer’s instructions. A preheated pizza stone or steel is essential.
Stretch and Bake: Lightly dust your work surface and dough ball with a very small amount of flour. Gently press the center of a dough ball, pushing the air towards the edges to create the ‘cornicione’. Work from the center outwards, carefully stretching the dough into a 10-12 inch circle. Quickly add your desired Neapolitan toppings. Transfer the pizza to a lightly floured pizza peel and launch it into the preheated oven. Bake for 60-90 seconds, rotating the pizza every 20-30 seconds.
Serve: Slice and serve immediately.

Notes

**Flour Type:** Caputo ’00’ Pizzeria Flour (blue bag) is specifically designed for Neapolitan pizza, offering the right balance of elasticity and extensibility.
**Yeast Amount:** The yeast amount is very small for a long, cold fermentation. Adjust slightly based on your ambient temperature and desired total fermentation time. Less yeast for longer fermentation.
**Dough Consistency:** The dough will be hydrated and might feel slightly sticky but should become smooth and manageable after kneading.
**Dough Temperature:** Aim for a final dough temperature of 22-26°C (73-79°F) after mixing. Adjust water temperature accordingly.
**High Heat Oven:** This recipe is optimized for very high-temperature pizza ovens (450°C/850°F+). Standard home ovens may not achieve the same results without a pizza stone/steel and proper preheating.
**No Rolling Pin:** Avoid using a rolling pin, as it pushes out the air bubbles essential for the fluffy ‘cornicione’.
**Authenticity:** This recipe follows the traditional direct method for Neapolitan pizza dough, which typically does not include oil or sugar in the dough itself.

Nutrition

Serving Size: 1 pizza (dough only, without toppings)
Calories: 350-400 (dough only)
Sugar: 0g
Sodium: 800-950mg
Fat: 2-3g
Saturated Fat: 0.5g
Unsaturated Fat: N/A
Trans Fat: 0g
Carbohydrates: 70-80g
Fiber: 2-3g
Protein: 10-12g
Cholesterol: 0mg

Keywords: Caputo, Neapolitan Pizza, Pizza Dough, Metodo Direto, Direct Method, '00' Flour, High Hydration, Cold Fermentation, Authentic Pizza