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Napoli · lunga maturazione

24 hours for soft, extensible dough

Pizza napoletana.

A soft, extensible dough with an airy rim. The long cold bulk fermentation builds flavour; the warm ball proof prepares it for the oven.
Freshly baked Neapolitan pizza with an airy rim, peppers, ham and basil
A tall rim, deep char and fresh basil.
Total time24 h
Yield6 balls
DifficultyMedium
Pizza oven60–90 sec
Start1 h warmLet fermentation begin
Ferment18 h coldBulk fermentation in the fridge
Bake day5 h warmProof the dough balls

Pizza dough

Your pizza.

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Salt, yeast and sourdough flour share are based on the total flour.

Schedule

  1. Knead all ingredients into a smooth, elastic dough.
  2. Leave covered for one hour at about 22 °C.
  3. Cold-ferment in bulk for 18 hours at about 5 °C.
  4. Divide into six balls and proof for five hours at about 22 °C.
  5. Preheat the pizza oven until the floor reaches about 400–430 °C.
  6. Open gently from the centre to about 30 cm without crushing the rim.
  7. Top sparingly and bake with 430–480 °C top heat for 60–90 seconds, turning as needed.

In a domestic oven, preheat a baking steel or stone at the highest setting for at least 45 minutes. Baking then takes roughly four to eight minutes.

Reading the dough

A ready ball is soft and visibly aerated but does not spread without shape. It opens without a rolling pin and barely springs back. A dense ball needs more time; a very slack ball with a strong yeast smell is already far along.

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