Authentic Neapolitan Pizza Recipe – Caputo Flour & Marinara Perfection

Last Updated on 2 months by Neha Deshmukh

Authentic Neapolitan Pizza Recipe – Caputo Flour & Marinara Perfection

Hey everyone! If you’re anything like me, the thought of a truly amazing pizza can make your whole day better. I’ve been chasing that perfect Neapolitan pizza for ages, and honestly? I think I’ve finally cracked the code. This recipe, using Caputo flour and a simple marinara, is as close to the real deal as you can get at home. Get ready for pizza perfection!

Why You’ll Love This Recipe

This isn’t just a pizza recipe, it’s a journey. It takes a little time and patience, but the reward is a pizza with a beautifully blistered crust, a soft, chewy interior, and flavors that will transport you straight to Naples. Trust me, once you taste this, you’ll never settle for takeout again! It serves around 12, so it’s perfect for a gathering.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 120g stiff starter (Pâte Fermentée)
• 175g water (lukewarm, around 90-95°F)
• 16g olive oil
• 6g sea salt
• 295g Caputo flour
• 60-80g basic tomato sauce/marinara
• 75g Italian blend cheese

Ingredient Notes

Let’s talk ingredients, because quality really matters here!

Caputo Flour: The Key to Neapolitan Texture

Caputo flour (specifically, Caputo 00) is the flour for Neapolitan pizza. It’s finely milled and has a lower protein content than many other flours, which results in that incredibly soft and pliable dough. It’s worth seeking out – you can find it online or at specialty baking stores.

Stiff Starter (Pâte Fermentée): Building Flavor & Structure

A stiff starter (also known as pâte fermentée) is a key component. It adds incredible depth of flavor and helps create that airy, chewy texture. If you’re new to starters, don’t worry – there are tons of resources online to help you get one going!

Olive Oil: Choosing the Right Variety

A good quality extra virgin olive oil adds a lovely fruity note to the dough. Don’t go for anything too overpowering, just a nice, everyday olive oil will do.

Sea Salt: Enhancing the Dough’s Taste

Sea salt has a cleaner, brighter flavor than table salt. It really helps to bring out the flavors in the dough.

Marinara Sauce: Simplicity and Quality

Keep the marinara sauce simple! A good quality basic tomato sauce is all you need. We’re letting the dough shine here, so don’t overcomplicate things.

Italian Blend Cheese: A Classic Combination

I love using an Italian blend cheese for that classic pizza flavor. Mozzarella, provolone, and parmesan are a great mix.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, mix your stiff starter with the warm water in a large bowl. Add the olive oil and sea salt, and give it a gentle stir.
2. Now, add the Caputo flour. Combine everything until a shaggy dough forms. Don’t overmix at this stage! Let the dough rest for about 20 minutes – this allows the flour to fully hydrate.
3. Time to knead! Knead the dough until it becomes a soft, smooth ball. Place it in a lightly greased bowl, cover, and let it undergo its first fermentation for about 2 hours.
4. After the initial fermentation, gently re-knead the dough. Shape it into a ball again, then cover and refrigerate for a full 36 hours. This long, slow fermentation is what develops all that amazing flavor.
5. About 1.5 hours before you want to bake, preheat your oven to a scorching 550°F (290°C). If you have a pizza stone or steel, place it in the oven while it preheats. Let the dough come to room temperature while the oven heats up.
6. Lightly flour a clean surface. Gently shape the dough into a 12-inch circle. Be careful not to deflate it too much! Transfer the shaped dough to a floured pizza peel.
7. Spread a thin layer of marinara sauce over the dough, leaving about a ½-inch border for the crust. Sprinkle evenly with the Italian blend cheese.
8. Carefully slide the pizza onto the preheated pizza stone (or steel) in the oven. Bake for 3-4 minutes, or until the crust is golden brown and the cheese is bubbly. For extra crispiness, broil for the last 30-60 seconds, keeping a very close eye on it!
9. Serve immediately and enjoy!

Expert Tips

Want to take your Neapolitan pizza to the next level? Here are a few tips I’ve learned along the way:

• Achieving the Perfect Dough Hydration: The water temperature is crucial. Too hot, and you’ll kill the yeast. Too cold, and it won’t activate properly.
• Mastering the Neapolitan Dough Kneading Technique: Don’t overwork the dough! You want it to be smooth and elastic, but not tough.
• Oven Temperature & Baking Stone Importance: A super hot oven and a pizza stone are essential for achieving that characteristic blistered crust.
• Understanding Dough Fermentation Times: Don’t rush the fermentation process. The longer it ferments, the more flavorful the pizza will be.
• Shaping the Pizza for an Authentic Look: Practice makes perfect! Don’t worry if your first few pizzas aren’t perfectly round.

Variations

• Vegan Neapolitan Pizza: Skip the cheese! Load up on fresh veggies like roasted peppers, mushrooms, and olives.
• Gluten-Free Neapolitan Pizza (Alternative Flour Blend): This is tricky, but a blend of gluten-free flours (like rice flour, tapioca starch, and potato starch) can work. You’ll likely need to adjust the hydration.
• Spice Level: Adding a Pinch of Red Pepper Flakes: My husband loves a little heat, so I often add a pinch of red pepper flakes to the sauce.
• Festival Adaptations: Pizza for Celebrations: Make individual pizzas for a party! It’s a fun and interactive way to serve.

Serving Suggestions

Honestly, this pizza is amazing on its own. But if you want to elevate the experience, a simple side salad with a light vinaigrette is perfect. And a glass of Italian wine? Bellissimo!

Storage Instructions

Neapolitan pizza is best enjoyed fresh. However, if you have leftovers (unlikely!), you can store them in the refrigerator for up to 24 hours. Reheat in a hot oven or on a pizza stone to restore some of the crispness.

FAQs

Let’s tackle some common questions:

What makes Neapolitan pizza different from other pizzas?

It’s all about the ingredients and technique! Neapolitan pizza uses specific ingredients (like Caputo flour and San Marzano tomatoes) and is cooked at a very high temperature for a short amount of time, resulting in a soft, chewy crust with a slightly charred exterior.

Can I use all-purpose flour instead of Caputo flour?

You can, but the texture won’t be the same. All-purpose flour has a higher protein content, which will result in a tougher crust.

How do I maintain a stiff starter?

Keep it refrigerated and feed it regularly (usually once a week). There are tons of resources online that explain how to maintain a starter.

What is the ideal oven temperature for Neapolitan pizza?

550°F (290°C) is ideal, but even 500°F (260°C) will work. The hotter, the better!

Can I prepare the dough ahead of time and freeze it?

Yes, you can! After the initial fermentation, you can freeze the dough for up to 3 months. Thaw it in the refrigerator overnight before using.

How can I get a leopard-spotted crust at home?

High heat and a good pizza stone are key! Also, make sure your dough is properly hydrated.

What type of marinara sauce is best for Neapolitan pizza?

A simple, high-quality marinara sauce is best. Look for one made with San Marzano tomatoes.

Enjoy making this pizza! I hope it brings as much joy to your kitchen as it does to mine. Buon appetito!