Same-Day Caputo 00 Dough
Naples in a home oven: a same-day Caputo 00 dough at 57% hydration with barely a whisper of yeast and a 15-hour room-temperature rise.
Naples in a home oven: a same-day Caputo 00 dough at 57% hydration with barely a whisper of yeast and a 15-hour room-temperature rise.
Ingredients
Method
Dissolve the salt in the room-temperature water, then stir in the yeast.
Stir in about three-quarters of the flour with a wooden spoon, then work in the rest. Add the oil and knead by hand on a floured surface until soft and smooth, 6–7 minutes.
Lightly oil the dough, cover, and let it rise at room temperature for about 15 hours. A gentle reshape at the 12-hour mark is optional.
Divide into three balls and shape each into a 13-inch round.
Dress simply, Margherita-style, and bake on a stone preheated an hour at 500–550°F on the lowest rack for 5–6 minutes. Finish under the broiler for a minute for extra browning.
Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.
See the family tree