Want to recreate the taste of Naples at home? This time, we'll show you how to make authentic pizza dough using Caputo's special flour, "Saccorosso," and a classic Margherita recipe. The carefully kneaded and rested dough is fragrant, and the freshly baked aroma and melted cheese texture are exceptional. Why not try making homemade pizza for a weekend treat?
Ingredients (for about 4 pizzas)
・500g Caputo "Saccorosso" strong flour
・Water 300ml
・15g salt
・1g dry yeast
・Durum semolina flour (for dusting)
How to make pizza dough
1. To make the dough, mix 100g of bread flour and 300ml of water in a bowl.
2. Add salt and yeast . Add the dry yeast and salt to the dough.
3. Add the remaining flour and knead. Add the remaining strong flour (400g) in several batches and knead well.
When you spread the dough with your fingers, it will stretch without breaking (this is a good indication of the gluten membrane).
4. Primary fermentation (room temperature)
Return the dough to the bowl, cover with plastic wrap and let rise at room temperature for about 4 hours. 
5. Divide and shape the dough after it has finished fermenting. Divide it into 4 equal parts, roll them into balls, and place them on a tray. Dust with flour to prevent drying, and cover with plastic wrap.
6. Let it sit in the refrigerator (low-temperature fermentation)
Letting it sit in the refrigerator for a day will deepen the aroma and flavor.
7. Return to room temperature Remove from the refrigerator 1-2 hours before baking and return to room temperature.
How to make a Margherita
Materials (for 1 sheet)
・Canned whole tomatoes (appropriate amount)
・Salt 1% of the tomato
・Mozzarella cheese (appropriate amount)
・A few leaves of fresh basil
・Olive oil (appropriate amount)
Preparing the tomato sauce
Simply place whole tomatoes in a bowl, add 1% salt, and mash them with your hands. No cooking 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 you bake it.
How to shape and bake a pizza
How to stretch the dough
The texture and aroma of pizza depend on how the dough is stretched. If you do this carefully, the pizza will be perfectly cooked, with a thin center and fluffy crust.
1. Place the dough, which has been brought to room temperature, on a work surface dusted with flour (durum semolina).
2. Lightly press the dough with your hands to flatten it slightly .
3. 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 ears ( cornicione ).
4. Turn it over and stretch it in the same way. When the dough is about the size of your palm...
5. Lightly press the dough with your right hand and stretch it by rotating it with your left hand, pulling the outside.
6. Finally, lift the dough and place it on your fists, rotating it to spread it even thinner.
This will result in a thin center and fluffy crusts, typical of Neapolitan style.
Topping and baking
1. Transfer the dough to a round pizza pan (metal tray).
2. Spread a thin layer of tomato sauce and top with mozzarella cheese evenly.
3. Tear the fresh basil with your hands and sprinkle it on top, then drizzle olive oil over the whole dish .
4. Preheat oven to 350°C and bake for about 5 minutes.
Once the cheese is melted and the edges are golden brown, it's done!
Summary | The appeal of homemade pizza: the effort that turns into deliciousness
Starting with selecting the flour, kneading, letting it rest, carefully stretching, and baking... Every step is taken with care, which is why the finished pizza tastes exceptional. The combination of Saccorosso's chewy dough and a simple Margherita pizza is an authentic taste that can be recreated at home. Why not take your time and enjoy making pizza on the weekend?
