Pizzeria Caputo E Cucina Napoletana Recipe

Mixing the Dough

In a large mixing bowl, combine the Caputo 00 flour and salt. In a separate bowl, dissolve the active dry yeast in warm water. Let it sit for about 5-10 minutes until foamy. Pour the yeast mixture into the flour mixture along with the olive oil.

Kneading

Mix the ingredients until a dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

First Rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Prepping the Oven

Preheat your oven to the highest setting (around 475°F or 250°C) and place a pizza stone inside if available.

Shaping the Dough

Once the dough has risen, punch it down and divide it into two equal portions. On a floured surface, stretch or roll each portion into a 12-inch round pizza base.

Adding Toppings

Spread 1/2 cup of tomato sauce evenly over each pizza base, leaving a small border around the edges. Tear the fresh mozzarella into pieces and distribute it over the sauce. Sprinkle with salt and add fresh basil leaves on top.

Baking

Carefully transfer the pizza onto the preheated pizza stone or a baking sheet. Bake for 10-15 minutes until the crust is golden and the cheese is bubbling. Drizzle with extra virgin olive oil before serving.