Neapolitan Pizza
Long cold-fermented pizza dough for blistered, leopard-spotted crusts in 60-90 seconds.
⚙️ Formula
📝 Method: Neapolitan Pizza
- Dissolve yeast in water. Add flour and salt.
- Knead 10 mins until smooth.
- Bulk ferment 2-4 hours at room temp.
- Divide, shape tight balls of 270gr, cold ferment 24-72 hours.
- Stretch by hand, top, bake at 400°C+ for 60-90s (or 250°C+ on steel for 5-8 mins).
⚖️ Ingredient Weights True Hydration: 0%
Bread Flour 100%655.1 g
Nutrition Facts
— servings per recipe
Serving size —
Per Serving
Per 100g
Calories
0
0
Total Fat
0g0g
Sodium
0mg0mg
Total Carbohydrate
0g0g
Total Sugars
0g0g
Includes Added Sugars
0g0g
Protein
0g0g
*Estimated nutritional values based on standard baking ingredients prior to baking water loss.