Description
Classic Neapolitan-style pizza made with Caputo 00 flour using the Metodo Direto, featuring a blistered airy crust, bright San Marzano tomato sauce, creamy fresh mozzarella, and fragrant basil.
Ingredients
Scale
- 500 g Caputo 00 Flour
- 325 g Water (about 65% hydration)
- 12 g Salt
- 2 g Fresh Yeast
- 200 g San Marzano Tomatoes, crushed
- 200 g Fresh Mozzarella di Bufala, drained and torn
- 2 tbsp Extra Virgin Olive Oil
- 6–8 Fresh Basil Leaves
Instructions
- Preheat: Place a pizza stone or steel in your oven and preheat on the highest setting for at least 45 minutes to 1 hour so the surface is extremely hot.
- Mix Dough: Dissolve 2 g fresh yeast in 325 g water, add 500 g Caputo 00 flour and 12 g salt, and mix until a shaggy dough forms.
- Knead: Knead the dough by hand for about 10 minutes or with a mixer for 6 minutes until smooth and elastic, then place in a lightly floured bowl and cover.
- Bulk Rise: Let the dough rise at room temperature for about 8 hours, covered, until it has noticeably grown and shows airy structure.
- Portion and Shape: Divide the dough into two equal portions, gently shape each into a ball, let rest 20 to 30 minutes, then stretch each ball by hand into a 10 to 12 inch round, keeping a slightly thicker rim.
- Assemble: Spread crushed San Marzano tomatoes lightly on each round, scatter torn mozzarella, add a few basil leaves, and drizzle with a little olive oil.
- Bake: Slide the pizza onto the preheated stone or steel and bake at the highest oven temperature for approximately 90 seconds to 3 minutes, or until the crust is blistered, charred in spots, and cheese is bubbling.
- Finish: Remove from oven, add fresh basil leaves and a final drizzle of extra virgin olive oil if desired.
- Serve: Slice and serve immediately while hot and bubbling.
Notes
- Use a digital scale for accurate measurements, especially for flour and water.
- Drain or pat dry mozzarella to avoid excess moisture that can make the pizza soggy.
- Allow dough to come to room temperature before stretching to make shaping easier.
- Less is more with toppings to preserve the airy crust and quick bake time.
Nutrition
- Serving Size: 1/4 pizza (approx)
- Calories: 380
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: Neapolitan pizza, Caputo 00, Metodo Direto, pizza dough, San Marzano, mozzarella di bufala, homemade pizza