Neapolitan Pizza Dough
A soft, airy, wood-fired-style Neapolitan pizza dough that is best cold-fermented overnight.
Ingredients
| 3¼ cups | 780 ml | 00 flour (or all-purpose) |
| 1¼ cups | 300 ml | Warm water |
| 2 tsp | 10 ml | Salt |
| ¼ tsp | 1.3 ml | Dry yeast (optional, very little) |
Instructions
IMPORTANT NOTE (applies to all of these recipes): EACH OF THESE RECIPES MUST USE COLD WATER AND MUST REST OVERNIGHT IN THE FRIDGE. The dough must rest in the fridge for at least 24 hours. When you use warm water, you activate the yeast too soon and also the taste is a lot different. Sorry for my bad English. Try it with cold (even ice) water, and put it in the fridge for 24 hours. Before baking, take it out for an hour. Same as the sourdough bread.
Best for: Soft, airy crust (wood-fired style)
Method
- Dissolve yeast in water.
- Add flour, then salt.
- Knead gently 8-10 min (soft dough).
- Rest 2-4 hours (or cold ferment overnight).
- Divide, ball, rest 30-60 min before stretching.
Pro Tips Ideal dough temperature: 24-26°C (75-78°F) Longer fermentation = better flavor Always preheat oven 15-20 min