Caputo Flour Pizza Dough Recipe

If you want true Vera Pizza Napoletana at home, it’s important to use a high quality artisan flour like Caputo tip 00. This flour is much finer than an all purpose flour. In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed. 00 flour is the most highly refined is is perfect for making authentic Pizza Napoletana that has a light crisp crust with a nice tender bite.

Caputo Flour Tip 00

Caputo Flour Tip 00

I have seen many variations of the Caputo flour pizza dough recipe floating around but the one I most often use is listed below.

4 Cups Caputo Tipo 00 Flour

1 ½ Cups Water (Approximate)
1 1/2 Tablespoon Sea Salt
1/2 Teaspoon Active Dry Yeast
2 Tablespoons extra virgin Olive Oil
Pinch of Sugar
Mix the ingredients together to form a soft dough. Let rest for 10 minutes, then knead with a table mixer for 5 minutes, or by hand for 7 to 8 minutes until smooth. Place the dough in a lightly oiled bowl, cover, and allow to rise for 1 1/2 to 2 hours or until the dough doubles in size. Punch the dough to de-gass it and divide it into 4 equal sized balls. Cover the balls of dough and let rest 60 minutes then shape. To shape your pizza take a ball of dough and press into a disc shape. Lightly flour top and bottom and gently press and pull the dough with your finger tips, turning it often to create a 10 inch circle and top with your choice of ingredients.
Pizza Dough

Pizza Dough

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6 Responses to Caputo Flour Pizza Dough Recipe

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  4. Bob Naruse says:

    This is the BEST recipe I’ve tried for use at home. The results are consistently outstanding.

  5. Susan says:

    What temp did you bake? also could you freeze the balls of dough you were not using?

    • admin says:

      I cook between 750-950 depending on how many pizza’s I am going to be cooking. You can freeze any unused dough balls.

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