Classic Neapolitan pizza
65% hydration
A versatile cold-fermented pizza dough with tomato sauce and classic toppings.
Ingredients
Dough
- 1 kg Caputo Pizzeria
- 650 g water (65% hydration)
- 30 g Caputo Cristo
- 30 g salt
- 5 g fresh yeast
- Proof at room temperature for 3 hours.
- Refrigerate for 24–48 hours.
Topping
- San Marzano tomato sauce
- Parmesan
- Mozzarella
- Extra virgin olive oil
- Basil
Baking
- 60–90 seconds in a pizza oven at 450–500 °C
- Or 3–5 minutes in a conventional oven at 250–300 °C
Method
Method
Use cold water and flour that has been refrigerated overnight. Add the water, yeast, flour and salt to the mixing bowl.
Mix at medium-low speed for around 5 minutes, then gradually increase the speed. After 15–20 minutes, the dough should reach 22–24 °C.
Tighten the dough and rest it on the counter under a damp cloth for around 30 minutes. Divide into 250 g portions, shape into balls and cover.
Proof for 3 hours at room temperature, then refrigerate for 24–48 hours. Remove the dough 1–2 hours before baking.
Tomato sauce
Crush 400 g San Marzano tomatoes with 4 g Maldon salt. Keep the texture slightly coarse.