Neapolitan Pizza Dough

1️⃣ Dissolve the yeast

In the large mixing bowl, pour the water and dissolve the yeast completely, stirring with a spoon or spatula.

2️⃣ Add the flour

Gradually add the flour into the bowl, mixing with your hand or a wooden spoon. Once the dough begins to form, add the salt and (if desired) olive oil.

3️⃣ Knead on the work surface

Transfer the dough onto the work surface. Knead for about 10 minutes, using the classic push-and-fold method. A dough scraper will help handle any stickiness without adding too much extra flour. The dough should become smooth and elastic.

4️⃣ First rise (bulk fermentation)

Place the dough back into the mixing bowl, lightly oiled. Cover with plastic wrap or a damp cloth and let rest at room temperature (22–24 °C) for 2 hours, until doubled in size.

5️⃣ Divide into dough balls

Turn the dough onto the work surface again, then divide into 4 portions of about 250 g each. Shape into smooth balls and transfer into individual containers with lids.

6️⃣ Cold fermentation (maturation)

Refrigerate the containers for 18–24 hours. This slow fermentation develops flavor, aroma, and digestibility.

7️⃣ Bring back to room temperature

Remove the dough balls from the fridge 2–3 hours before shaping. Keep covered until they relax and soften.

8️⃣ Shaping and baking

On the work surface, gently stretch each dough ball by hand from the center outward, pushing the air toward the edges to create the characteristic cornicione. Avoid using a rolling pin.
Transfer to a baking stone preheated in the oven at 250 °C (480 °F) and bake for 6–7 minutes, or in a wood-fired oven at 450 °C (850 °F) for 60–90 seconds.