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Neapolitan Pizza

A simple home Neapolitan-style pizza built around a soft, well-fermented dough.

Category Main
Yield 5 dough balls
Time 1–2 h counter proof + 48 h cold proof
Neapolitan Pizza
Neapolitan Pizza Neapolitan Pizza Neapolitan Pizza

Ingredients

Dough

  • 600 g type 00 flour
  • 384 g water
  • 15 g salt
  • 2 g instant yeast

To finish

  • Crushed tomatoes, lightly salted
  • Mozzarella
  • Extra-virgin olive oil
  • Fresh basil, if available

Method

  1. Mix the flour and water until no dry flour remains. Add the yeast and salt and work the dough until evenly combined.
  2. During the early fermentation, stretch and fold the dough several times to build strength.
  3. Leave the dough covered on the counter for 1–2 hours.
  4. Keep it as one large ball, cover well, and proof in the refrigerator for 48 hours.
  5. Take the dough from the refrigerator, divide into 5 equal balls, shape gently, and let them relax before baking.
  6. Heat a pizza steel or stone as hot as the oven will allow.
  7. Open each ball by hand, keeping air in the rim. Add a thin layer of tomato and a restrained amount of mozzarella.
  8. Bake until the rim is blistered and browned and the base is well cooked. Finish with olive oil and basil.

Serving

Eat immediately, one pizza at a time, straight from the oven.

Notes

The key here is the long cold bulk fermentation: 1–2 hours on the counter first, then the dough stays as one large ball in the refrigerator for 48 hours before being divided into five pizza balls.

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