Caputo Pizza Dough Recipe
This Caputo pizza dough recipe uses 00 flour for a traditional, thin, and crispy Neapolitan-style pizza crust. Caputo 00 flour is finely milled and perfect for creating that chewy yet crisp pizza base with an authentic taste.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or stand mixer with dough hook
- Plastic wrap or kitchen towel
- Pizza stone or baking sheet
Ingredients
- 4 cups Caputo 00 flour
- 1 1/2 cups warm water around 110°F/43°C
- 1 tsp active dry yeast
- 1 1/2 tsp salt
- 2 tbsp olive oil optional, for added flavor and texture
Instructions
Activate the Yeast:
- In a small bowl, combine the warm water and yeast. Stir gently and let it sit for about 5-10 minutes, until the yeast becomes frothy.
Mix the Dough:
- In a large mixing bowl, combine the Caputo 00 flour and salt. Slowly add the yeast mixture and olive oil (if using), mixing with a wooden spoon or stand mixer on low speed until the dough begins to come together.
Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead by hand for about 8-10 minutes, or use a stand mixer with a dough hook on medium speed for about 5-7 minutes. The dough should be smooth, elastic, and slightly sticky.
First Rise:
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Divide the Dough:
- Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 2-3 equal portions, depending on how large you want your pizzas to be.
Shape the Dough:
- On a lightly floured surface, shape each portion of dough into a ball and let them rest for 20-30 minutes before rolling or stretching into your desired pizza shape.
Bake the Pizza:
- Preheat your oven to 500°F (260°C) with a pizza stone or baking sheet inside. Stretch or roll the dough into a thin circle and transfer it to a piece of parchment paper. Add your desired toppings and carefully transfer the pizza onto the preheated stone or baking sheet.
- Bake for 7-10 minutes, or until the crust is golden and crispy.
Notes
Caputo 00 flour is known for its fine texture and high protein content, making it ideal for pizza dough.
For an overnight rise, refrigerate the dough after kneading and let it slowly rise for 12-24 hours, which will develop more flavor.
For a crispier crust, use a pizza stone and preheat it for at least 30 minutes before baking.
For an overnight rise, refrigerate the dough after kneading and let it slowly rise for 12-24 hours, which will develop more flavor.
For a crispier crust, use a pizza stone and preheat it for at least 30 minutes before baking.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 38gProtein: 6gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 0mgSodium: 300mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 0IUVitamin C: 0mgCalcium: 10mgIron: 2mg
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