Description
Experience authentic Italian flavors with this Caputo Neapolitan Pizza recipe, featuring a thin, airy crust with light charring, fresh San Marzano tomato sauce, creamy mozzarella, and fragrant basil. Crafted for home cooks seeking the true taste of Naples, this recipe combines simple, quality ingredients with traditional techniques to deliver a perfectly balanced, flavorful pizza that’s quick to prepare and endlessly customizable.
Ingredients
Scale
Dough Ingredients
- 500g Caputo Flour
- 325ml Water
- 15g Fresh Yeast
- 10g Sea Salt
- 20ml Extra Virgin Olive Oil
Pizza Sauce Ingredients
- 400g San Marzano Tomatoes (blended)
- A pinch of Sea Salt
Toppings
- 200g Fresh Mozzarella (torn)
- Fresh Basil Leaves (a few, to taste)
- Extra Virgin Olive Oil (for drizzling)
Instructions
- Prepare the Dough: Mix Caputo flour, water, fresh yeast, sea salt, and extra virgin olive oil until a sticky dough forms. Knead by hand or mixer for about 10 minutes until smooth and elastic. Let rise in a warm place for 2 hours or until doubled in size.
- Make the Sauce: Blend San Marzano tomatoes with a pinch of sea salt. No cooking required to maintain fresh, vibrant flavor.
- Preheat the Oven: Heat oven to 500°F (260°C) or higher. Place a pizza stone inside and allow it to heat for at least 30 minutes to replicate traditional pizza oven conditions.
- Shape the Dough: On a lightly floured surface, gently stretch the dough into a 10 to 12-inch circle, preserving air pockets for soft texture.
- Assemble Your Pizza: Spread a thin layer of tomato sauce evenly, leaving a border for the crust. Tear fresh mozzarella over the top and scatter basil leaves.
- Bake to Perfection: Transfer to the hot pizza stone or baking tray and bake for 7 to 10 minutes until the crust puffs with charred spots and cheese melts beautifully.
- Final Touches: Drizzle a small amount of extra virgin olive oil and add a few fresh basil leaves before slicing and serving.
Notes
- Use high-quality Caputo flour for authentic Neapolitan crust texture.
- Avoid overloading toppings to keep the crust crisp and pizza evenly cooked.
- Letting the dough rest and ferment improves flavor and texture significantly.
- Use a pizza stone or steel to mimic high-heat wood-fired ovens for the best crust.
- Stretch dough by hand instead of rolling to maintain air pockets essential for a light, fluffy crust with crisp edges.
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg