How to Make the Best Neapolitan Pizza Dough with Caputo 00 blue flour

World Champion Pizza Maker Michele D'Amelio demonstrates how to make amazing Neopolitano pizza using Caputo 00 Blue Napolitano Flour

Our signature product, demanded by maestri pizzaioli the world over and recognized by the leading Neapolitan pizza certification associations. "00" Pizzeria is ideal for classic Neapolitan Pizza in wood fired, gas or electric ovens. It produces a very soft and flavorful crust with optimal hydration. The high-quality protein and gluten result in a consistent long-rise dough.

Caputo "00" Pizzeria is:

Additive free and all-natural
Milled slowly for optimal water absorption and superior yield
A proprietary blend of the best wheat available on the global market
Milled specifically for use at temperatures above 700°F

pizza 25kg full cut version

[planecrazyish]

👍👏👏👏👏👏 great explanations, beautiful pizza 👍

[thelmaavigaleosantos]

Thanks for sharing your knowledge, i will try to make Neapolitan dough. -Philippines

[ssjfranky]

Amazing video, and I have watched many.

[tommythreetoes]

I found this by accident. I wasn't even looking for pizza dough recipes. However, I am always searching for a dough for my stuffed pizza (spinach) pie. I had just perfected one, but lost the card when I first moved out of my parents house (17) and haven't been able to replicate it (52 now!). I will try Your recipe and then incorporate a couple of my things/tricks... will let ya know how pleased I am.

Thank You! Very generous of You, i miei goombah! Wonderful video.

[PizzaMakerNSW]

For this video, double fermentation. 25kg flour 15l water 15g yeast and 750g salt. That equals 160-165 dough balls at 250g each rising at room temperature (20deg c) for 24 hours. For people at home to make 2 pizzas using this recipe that’s 300g flour, 185g or ml of water, 0.29g of fresh yeast and 9g of salt to rise on bench over 24 hours at room temperature. If you have dry yeast half or third that number as it’s concentrated.

[jaximemochum]

Incredible video. I'm almost heartbroken it's only got 1500 +- views!

[bigsqueegie]

60% water and 3% salt. Thanks for the recipe. Will be trying this on my home pizza oven 👍

[cadizwilmo]

Man I'd love to have a mixer like that in my kitchen. Hehe. Great video!

[jasonwilson]

Good Looking Pie ! Was expecting a LIL more Olli O

[leyterislainas]

What about to put flour first and add water slowly?is this right?and how to avoid pellets?

[SwayPromo]

So the pizza that he used to make the pizza at the end was from the bench fermentation. 1 hour room. Then made the balls then 8 hours room then over night in cooler?

[MrDaeltaja]

I just received my Ooni Fyra and been scouring the internet for Neapolitan recipes - this one was definitely the clearest yet. Will try both methods and report back!

[andreabarbato]

BUENA TARDE TIENE ESTE VIDEO EN ESPAÑOL GRACIAS

[Vbfontes]

Pode dizer qual a quantidade para 1 quilo de farinha?

[randallgoguen]

What are you considering as "room temperature"?

[adnanjutt]

hi chef if we do not have fresh yeast how much dry yeast we put?.thanks

[everythingyouneedtoknow]

Amazing video, can I please have the exact recipe. Did you put the whole bag of flour?

[MartinsvibaPizzaiolo]

Hello would you be so kind and give me the amount of ingredients for 1kg of flour. This is excelent explanation and I love the step by step.

[alge]

If my calculations are right your hydration is 60%?

[nicouh]

is there any chance to get a similar pizza with a perfect dough if your oven can only go up to 250 C?