Great pizza starts with the right dough. Brian, our wholesale manager, has spent countless hours developing his special dough recipe and has been kind enough to share his secrets. Featuring Caputo 00 Flour, Brian’s dough provides the perfect canvas for any pizza.
From the dough, to the sauce and the toppings, shop all of Ditalia's Pizza Essentials Here!
INGREDIENTS
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
PREPARATION
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 1/3 or so 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.
First Proofing
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 1.5 hours). Since very little yeast is used, the dough shouldn’t double in size, as is common for bread recipes.
Second Proofing
Remove dough from bowl and portion into two dough balls. Place on floured sheet pan, cover well with plastic wrap and a towel to make a tight seal, and refrigerate for 24 hours.
Remove dough balls from fridge 1.5 hours prior to making pizza. This allows the dough to reach room temperature, making it more workable.
HELPFUL TIPS
An alternative / quicker method is to forgo the 2nd long proof in the fridge and instead proof the dough the 2nd time at room temp (approximately 4 hours) Care must be taken so that the dough balls do not over proof (ie more than double in size). If it appears the dough would be ready too soon, it can simply be put in fridge to slow down the growing dough a bit. The goal is to have the dough “rise” in the oven – and making sure the dough doesn’t “over proof” is key!
The longer (refrigerated) second proofing yields a more favorable crust that tastes less “yeasty” & is definitely worth the extra preparation day.
The sugar simply helps with the browning of the crust in a conventional oven that tops out at about 500 degrees.
Use a baking stone or baking steel. Preheat oven for an hour at the maximum temperature prior making pizzas.
PIZZA ESSENTIALS
From the dough, to the sauce and the toppings, shop all of Ditalia's Pizza Essentials Here!
46 comments
Do I bake it at 500 degrees?
This is my to go recipe for Neapolitan pizza. I cook it on my Ooni pizza oven that reaches 930 degrees. It is done in less than a minute, and it is crunchy on the outside and chewy in the middle of the crust. Thanks so much
Can you freeze the dough once it proofed the first time for later use? If so,what’s the time period to make pizza with it after taking from freezer?
I followed the recipe 100% My end result was a fantastic thin crust, that bubbled beautifully in my oven(500 with standard pizza pan. I used corn meal to coat the hot pan right before I slid the pizza on it). I was skeptical until I started rolling it out an finished with some tosses. I could not be happier with my end result.
Good morning,
Thanks for sharing your very tasty pizza dough method.
After following your recipe using Caputo Blue Flour, can you recommend cooking temp and time using the Kamado Joe Classic oven.
I had my first attempt yesterday baking 4 pizzas for my family, they came out ok but the base was a little Crunchy/Chewey but still very tasty, I used the Pizza stone at approx 500f and baked for approx 12mins. Would you recommend a higher Grill temp and less cooking time etc.
Thank you
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