Last night, I found myself in my friendโs backyard, in front of an amazing pizza oven, the Florida evening air warm and scented with basil. With a glass of wine in hand and Italian music playing in the background, we decided to recreate the magic of Naples โ right here at home.
I mixed the finest Caputo flours, just like the pizzaioli in my hometown would, folded the dough with care, and let it rise slowly while we laughed and planned the toppings. When the pizzas finally came out of the oven, with their golden crusts and bubbling mozzarella, it felt like a little slice of Italy had arrived at our table.
Now, Iโm sharing that recipe with you โ so you can bring a taste of Naples into your own kitchen. ๐โจ
Thereโs something magical about the aroma of fresh pizza wafting through the air โ especially when the dough is made just like they do in Naples. This recipe, straight from the heart of Italy, combines tradition, patience, and a perfect blend of flours to give you that pillowy crust with a crisp bite.
Whether youโre hosting friends, planning a cozy family night, or simply indulging in a taste of Naples, this is the dough that will transport you straight to a bustling Neapolitan pizzeria.
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Ingredients for the Dough
โข 200 g Caputo Chef Flour (Tipo 00)
โข 100 g Caputo Nuvola (Type 0)
โข 100 g Caputo Semola (Semolina flour)
โข 1 tsp 100% Italian dry yeast
โข Lukewarm water, as needed
โข Salt, to taste
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Ingredients for the Sauce
โข Mutti Passata (Italian tomato puree)
โข 1 clove garlic
โข Olive oil
โข Salt & pepper, to taste
โข Fresh basil leaves
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Step 1 โ Prepare the Sauce
1. In a pan, heat a drizzle of olive oil with one garlic clove.
2. When the garlic is fragrant (not burnt!), add the Mutti passata.
3. Add a splash of water to loosen, season with salt, pepper, and fresh basil.
4. Cover and cook over high heat for a few minutes.
5. Lower to the lowest flame, cover again, and let the sauce gently simmer until rich and flavorful.
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Step 2 โ Make the Dough
1. In a small bowl, dissolve the dry yeast and sugar in lukewarm water. Let it sit for a few minutes until bubbly.
2. In a large mixing bowl, combine the three flours.
3. Add the yeast mixture to the flours and start mixing.
4. Add the salt only after the dough has started to come together.
5. Fold and knead the dough a couple of times until smooth, then shape into a ball.
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Step 3 โ First Rise
โข Place the dough in a covered bowl, in a warm and draft-free spot, for about 2 hours, or until doubled in size.
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Step 4 โ Shape into Dough Balls
โข After the first rise, gently fold the dough again, divide it into smaller dough balls (panetti), and place them back in a warm spot.
โข Let them rise for another 2โ3 hours until airy and ready to stretch.
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Step 5 โ Bake Your Pizza
โข Gently press the dough balls into round pizza bases, top with the sauce, fresh mozzarella, and your favorite toppings.
โข Bake in the hottest oven you can manage โ ideally on a pizza stone โ until puffed and golden.
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Serving Tip: Pair your homemade Neapolitan pizza with a glass of red wine and a simple green salad for the ultimate La Dolce Vita evening.
This post contains affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.
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Shop My Pizza Essentials ๐โจ
(Replace [LINK] with your actual Amazon Associate links)
โข Caputo Chefโs Flour (Tipo 00) โ https://amzn.to/3HuuPvv
โข Caputo Nuvola (Type 0) โ https://amzn.to/45tbxyw
โข Caputo Semola โ https://amzn.to/4orN6tY
โข Mutti Passata (Tomato Puree) โ https://amzn.to/4mEgUC8
โข Ooni Pizza Oven โ https://amzn.to/4liQIvC
โข Caputo Yeast -https://amzn.to/4fFA1cD