Though Caputo flour is labeled “Italian 00 flour,” understand that not all 00 flours are the same (You can read more about Caputo flour in the Ingredient Glossary of my cookbook, Pizza.). The water has to be clean, and ideally around 20°C (68°F) when you start baking. I spoke with Antimo Caputo, head of the Caputo flour mill in Naples, and then spoke with Fred Mortati, the importer. The reason you start with cold water, unlike most other pizza recipes, is that you want the dough to be at the perfect temperature for rising at around 23°C (73°F). By Volume 4 cups Molino Caputo Tipo 00 flour 1 ½ cups, plus 2 TBL water 2 tsp salt 1/2 tsp dry active yeast. By Weight 500gr Molino Caputo Tipo 00 flour 325gr water (65% hydration) 10gr salt 3gr active dry … Let rest for 10 minutes, then knead for 5 minutes. Antimo Caputo is the real thing and all of their flours are very high quality. Ingredients. Caputo Pizza Dough Recipe 4 cups Caputo Tipo 00 Flour, 1 1/2 Cups Water Approximate, 1 1/2 Teaspoons Sea Salt, 1/2 Teaspoon Active Dry Yeast, 2 Tablespoons extra virgin Olive Oil, Pinch of Sugar Mix the ingredients together in the mixing bowl to form a soft dough. Read more about Caputo flours here.. Water. Basic Vera Pizza Napoletana Dough Recipe Ingredients By Volume • 4 cups Molino Caputo Tipo 00 flour • 1 ½ cups, plus 2-3 Tbs water • 2 tsp salt • 1/2 tsp dry active yeast By Weight • 500gr Molino Caputo Tipo 00 … Vera Napoletana Pizza Dough Authentic Recipe. This flour is simply amazing. Personally, even though using 00, I like to add a handful, or two or three, of semolina to the mix to give it a little granular texture. Seems to me more appropriate than silkiness--at least for pizza.