Neapolitan Pizza

Channel your inner pizzaiolo by making your own Neapolitan pizza!

  • Yield: 5 Pizzas (12")
  • Prep Time: 18 hr
  • Cook Time: 2 min


High-heat oven (like an Ooni, Gonzey, or Breville)
Pizza peel


  1. Using a mixer with the dough hook attachment, add the Caputo Lievito Dry Yeast and Caputo "00" Pizzeria Flour and mix on the first speed for 2 min.
  2. Add the water and mix for 5 min.
  3. After, add the salt and mix for 10-12 minutes, or until the dough is smooth and forms a pumpkin.
  4. Remove the dough from the mixer and allow it to rest for 30 minutes.
  5. Divide the dough into five 270g balls and place them in a dough tray.
  6. Allow the dough balls to rest at room temperature for 1 hour before putting them in the refrigerator for 12 hours.
  7. The following day, remove the dough from the fridge 3-4 hours before intended use.
  8. An hour before baking, turn on your high heat oven (like an Ooni, Gozney, or Breville) and let it get up to temp. We recommend baking at the highest temperatures - 900 degrees or more for a true Neapolitanesque crust. 
  9. Next, stretch your pizza on a lightly dusted counter using Caputo Semola, then add your favorite toppings (we recommend Ciao Tomatoes!).
  10. Transfer the pizza to a pizza peel and gently shuffle the pizza off the peel into your preheated oven.
  11. Once the pizza is in, start turning it every 20 seconds or so to avoid burning on the cornicone (crust). After approximately 90-120 seconds (depending on your oven temperature), your pizza should be ready to remove from the oven.
  12. We recommend cutting and serving your pizzas right away.

Products Used In The Recipe

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About the Chef

Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.