Authentic Neapolitan Dough


(lower heat & longer cook time)
14 Liters Water
55 lb Flour (full bag) Caputo Flour
2 oz Fresh Yeast
24 oz Salt
10 oz sugar
34 oz oil (pure olive oil)

(high heat)
55 lb flour (1 bag)
15 liters water
26 oz salt
1 oz fresh yeast


Melt yeast into half water and pour into mixer
Add flour into mixer begin mixing on slowest speed
Add the salt, sugar, and oil to the remaining water then pour into mixer.
Mix for 15 minutes on slowest speed.
Put on counter and wrap with plastic for 40 mins.
Cut into dough balls and let rest for 4 hours.
Then put into cooler for use the next day.

 Makes 150/ 9 oz dough balls

Additional Information

Recipe Source: Chef Submissions
Submitted By: Antico Molino Caputo