Great pizza starts with the right dough! If you love making pizza at home like me, Caputo 00 Flour is the ingredient that will make the difference for pizza dough recipes. With low gluten content and higher protein, this flour provides the perfect stretch and flavor for an authentic Neapolitan pizza!
- 250 grams Caputo 00 flour (about 2 cups)
- 1/4 cup warm water
- 1/2 cup cool water
- 1/4 tsp Active Dry Yeast
- 1 tsp Fine Sea Salt
- 1/2 tsp Granulated Sugar (sugar simply helps with the browning of the crust)
Pizza toppings (based on personal preference)
- Passata which is a thick tomato purée
- Garlic powder
- Dry basil
- Shredded mozzarella cheese
- Beef prosciutto it is the is smoky `brother` of Bresaola
- Fresh basil leaves
Dissolve the yeast in warm water with the sugar. In a standing mixer bowl, add the cool water and dissolved yeast.
With the mixer on slow speed, using the paddle blade, add about 2/3 cup of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. This helps to develop the gluten in the dough.
Add remaining Caputo 00 flour and salt. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes.
Form dough into a ball and transfer to a bowl lightly oiled with extra virgin olive oil and cover with plastic wrap until rested and has slightly grown in size (approx 2.5 hours). Since very little yeast is used, the dough shouldn’t double in size, as is common for bread recipes. Some traditional recipes require you to proof the dough for 24 hrs in the fridge. Personally I always look for shortcuts if it does not compromise on quality and taste and it didn’t.
Preheat oven at 500 degrees for an hour prior making pizza.
Lightly oil a large baking sheet with olive oil and spread the dough by stretching it slowly until it fills the sheet. Top with passata and season with the garlic powder and dried basil then top with the mozzarella cheese, beef prosciutto and fresh basil leaves.
Put in the hot oven for 20 minutes until dough is lightly crispy on the edges and cheese is bubbly.
Godere (enjoy in Italian)!