Would you like to recreate the taste of Naples at home? This time, we will introduce how to make authentic pizza dough using Caputo's special flour "Saccorosso" and a recipe for the classic Margherita pizza. The dough is carefully kneaded and left to rest, giving it a rich aroma, and the freshly baked aroma and melted cheese texture are exceptional. Please try making homemade pizza as a weekend treat.
Ingredients (for about 4 pizzas)
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Caputo "Saccorosso" strong flour 500g
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300ml water
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15g salt
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1g dry yeast
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Durum semolina flour (for dusting)
How to make pizza dough
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To make the starter dough, mix 100g strong flour and 300ml water in a bowl.
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Add salt and yeast . Add the dry yeast and salt to the dough.
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Add the remaining flour and knead.Add the remaining strong flour (400g) in several batches and knead well.
The dough is ready if it stretches without breaking when you spread it with your fingers (this is called the gluten membrane).
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Primary fermentation (room temperature)
Return the dough to the bowl, cover with plastic wrap and let rise at room temperature for about 4 hours.
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After dividing and shaping the dough, divide it into 4 equal parts, roll them into balls, and arrange them on a tray. Dust with flour to prevent drying, and cover with plastic wrap.
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Let sit in the refrigerator (low temperature fermentation)
Letting it sit in the refrigerator for a day will enhance the aroma and flavor. -
Remove from the refrigerator 1 to 2 hours before baking and leave to come to room temperature.
How to make a Margherita
Materials (for 1 sheet)
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Canned whole tomatoes (as needed)
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Salt: 1% per tomato
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Mozzarella cheese (as needed)
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A few fresh basil leaves
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Olive oil (as needed)
Preparing the tomato sauce
Just put the whole tomatoes in a bowl, add 1% salt and mash them with your hands. No heating is required. 
Draining mozzarella
If you cut the mozzarella cheese in advance, wrap it in kitchen paper and leave it for a while to remove the moisture, the flavor will not become bland when it is baked.
How to make and bake a pizza
How to stretch the fabric
The texture and aroma of pizza depend on how the dough is stretched. If you do this carefully, the pizza will be ideally cooked, with a thin center and fluffy crust.
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Place the room temperature dough on a work surface dusted with flour (durum semolina).
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Press the dough lightly with your hands to flatten it slightly .
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Using the fingertips of both hands, press from the center outwards to spread it into a circle .
*At this time, it is important not to crush the ear part ( cornicione ). -
Flip it over and stretch it in the same way. When the dough is about the size of your palm...
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Lightly press the dough with your right hand and stretch it by rotating it with your left hand, pulling the outside edge.
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Finally, lift the dough and place it on your fists, rotating it to spread it even thinner.
This will result in a Neapolitan-style dough with a thin center and fluffy crust.
Topping and baking
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Transfer the dough into a round pizza pan (metal tray).
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Spread a thin layer of tomato sauce and top evenly with mozzarella cheese.
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Sprinkle fresh basil over the dish and drizzle olive oil over the top .
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Preheat oven to 350° and bake for about 5 minutes.
When the cheese is melted and the edges are golden brown, it's done!
Summary | The appeal of homemade pizza: the effort that goes into making it delicious
Starting with choosing the flour, kneading and resting it, carefully stretching it, and baking it. The taste of the finished pizza is exceptional because every step is taken care of. The combination of Saccorosso's chewy dough and the simple Margherita is an authentic taste that can be recreated at home. Why not take your time and enjoy making pizza on your days off?
