Neapolitan‑ish Pizza Dough (24h Cold Ferment)
By Sindri
Aug 1, 2025
Serves 2
Prep 20 min
Cook 0 min
Total 20 min
Ingredients
- 500 g 00 flour
- 325 g water (65%)
- 12 g fine salt
- 1 g instant yeast (¼ tsp)
Instruments
Large mixing bowl,Kitchen scale,Dough scraper
Prepwork
Autolyse flour and water for 30 minutes before kneading.
Steps
- Mix water and yeast, then add flour and salt; stir until no dry bits. Rest 20 min.
- Knead 3–4 min until smooth. Bulk 1 hour at room temp with 2 stretch & folds.
- Divide into 2 balls; cold ferment 18–24 hours.
- Temper 1 hour before baking. Stretch to 28–32 cm, top, and bake on steel/stone at max heat.