Naples law mandates true pizza dough rise 8-24 hours at room temp—cold fermentation builds gluten flavor ovens alone can't replicate.
Pizza Dough
Unleash your inner pizzaiolo with this ultimate pizza dough recipe! Crafted with just a few simple ingredients like high-quality flour and a touch of olive oil, you'll master the art of creating a perfectly chewy, golden crust that’s ready to be topped with your favorite flavors. Get ready to impress your friends and family with homemade pizzas that taste like they came straight from a pizzeria!
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
The Story
Naples' 18th-century pizzaiolos never imagined their humble flatbread would collide with cold-fermentation science pioneered by American chefs like Jim Lahey in 2000s New York—yet this 24-hour refrigerated rest, borrowed straight from no-knead bread techniques, transforms Italian peasant food into something the Neapolitan grandmothers themselves would grudgingly respect, proving that sometimes the best fusion happens when nobody's actually trying to fuse anything at all.
Regional Twist
Down in Naples itself, purists would swap that standard flour for Tipo 00, insisting the finer milling absorbs the 700 milliliters of water differently, creating a softer, more pliable dough that puffs dramatically in a wood-fired oven reaching temperatures your kitchen oven can only dream about.
📝 Ingredients
Serves 6🫙Pantry Staples(3)
- 5 gramos de levadura seca (0.18 oz)
- 1 kilo de harina (8 cup)
- 30 mililitros de aceite de oliva (1.01 fl oz)
🧂Spices & Seasonings(1)
- 25 gramos de sal (0.88 oz)
📦Other(1)
- 700 mililitros de agua fría (23.7 fl oz)
Nutrition (per serving)
Calories
653
Protein
17g
Carbs
127g
Fat
7g
👨🍳 Instructions
- 1
In a bowl, mix 1 kilo of flour with 5 grams of dry yeast, 25 grams of salt, 30 milliliters of olive oil, and 700 milliliters of cold water until well combined.
- 2
Fold the dough a few times, cover it, and let it rest for 20 minutes.
- 3
After resting, fold the dough a few more times and cover it again.
- 4
Refrigerate the dough for 24 hours.
- 5
After 24 hours, transfer the dough to a countertop and divide it into 6 portions of 280 grams each.
- 6
Cover the portions and let them rest at room temperature until they double in size, which takes about 2 to 3 hours depending on the climate.
- 7
Once risen, roll out the dough and bake as desired.
💡 Pro Tips
- ✓Hydrate your dough to 70% (700ml water per 1kg flour) to develop extensibility and open crumb structure; this ratio creates enough gluten strands to trap gas while remaining workable for high-hydration, cold-fermented dough.ingredient70% hydration ratio
- ✓Use cold water (4-8°C) at mixing to keep bulk fermentation temperature below 24°C, which slows yeast activity and favors flavor development over rapid rising during the 24-hour cold ferment.ingredient4-8°C water temperature
- ✓Salt at 2.5% of flour weight (25g per 1kg) before bulk fermentation to strengthen gluten networks by 30-40% and control yeast metabolism, preventing over-fermentation during long cold storage.ingredient2.5% salt ratio
- ✓Perform 4-6 coil folds (not kneading) during the first 2 hours at 20-minute intervals instead of a single 20-minute rest; this builds tension incrementally through lamination without oxidizing the dough, creating better oven spring.techniqueEvery 20 minutes for 2 hours
- ✓Divide dough into 280g portions only after cold fermentation, not before; cold dough is less extensible and won't degas during dividing, preserving the large bubbles created during 24-hour fermentation.timingPost-24 hour fermentation division
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
Share this recipe
Naples law mandates true pizza dough rise 8-24 hours at room temp—cold fermentation builds gluten flavor ovens alone can't replicate.
Pizza Dough
Unleash your inner pizzaiolo with this ultimate pizza dough recipe! Crafted with just a few simple ingredients like high-quality flour and a touch of olive oil, you'll master the art of creating a perfectly chewy, golden crust that’s ready to be topped with your favorite flavors. Get ready to impress your friends and family with homemade pizzas that taste like they came straight from a pizzeria!
The Story
Naples' 18th-century pizzaiolos never imagined their humble flatbread would collide with cold-fermentation science pioneered by American chefs like Jim Lahey in 2000s New York—yet this 24-hour refrigerated rest, borrowed straight from no-knead bread techniques, transforms Italian peasant food into something the Neapolitan grandmothers themselves would grudgingly respect, proving that sometimes the best fusion happens when nobody's actually trying to fuse anything at all.
Regional Twist
Down in Naples itself, purists would swap that standard flour for Tipo 00, insisting the finer milling absorbs the 700 milliliters of water differently, creating a softer, more pliable dough that puffs dramatically in a wood-fired oven reaching temperatures your kitchen oven can only dream about.
📝 Ingredients
Serves 6🫙Pantry Staples(3)
- 5 gramos de levadura seca (0.18 oz)
- 1 kilo de harina (8 cup)
- 30 mililitros de aceite de oliva (1.01 fl oz)
🧂Spices & Seasonings(1)
- 25 gramos de sal (0.88 oz)
📦Other(1)
- 700 mililitros de agua fría (23.7 fl oz)
Nutrition (per serving)
Calories
653
Protein
17g
Carbs
127g
Fat
7g
👨🍳 Instructions
- 1
In a bowl, mix 1 kilo of flour with 5 grams of dry yeast, 25 grams of salt, 30 milliliters of olive oil, and 700 milliliters of cold water until well combined.
- 2
Fold the dough a few times, cover it, and let it rest for 20 minutes.
- 3
After resting, fold the dough a few more times and cover it again.
- 4
Refrigerate the dough for 24 hours.
- 5
After 24 hours, transfer the dough to a countertop and divide it into 6 portions of 280 grams each.
- 6
Cover the portions and let them rest at room temperature until they double in size, which takes about 2 to 3 hours depending on the climate.
- 7
Once risen, roll out the dough and bake as desired.
💡 Pro Tips
- ✓Hydrate your dough to 70% (700ml water per 1kg flour) to develop extensibility and open crumb structure; this ratio creates enough gluten strands to trap gas while remaining workable for high-hydration, cold-fermented dough.ingredient70% hydration ratio
- ✓Use cold water (4-8°C) at mixing to keep bulk fermentation temperature below 24°C, which slows yeast activity and favors flavor development over rapid rising during the 24-hour cold ferment.ingredient4-8°C water temperature
- ✓Salt at 2.5% of flour weight (25g per 1kg) before bulk fermentation to strengthen gluten networks by 30-40% and control yeast metabolism, preventing over-fermentation during long cold storage.ingredient2.5% salt ratio
- ✓Perform 4-6 coil folds (not kneading) during the first 2 hours at 20-minute intervals instead of a single 20-minute rest; this builds tension incrementally through lamination without oxidizing the dough, creating better oven spring.techniqueEvery 20 minutes for 2 hours
- ✓Divide dough into 280g portions only after cold fermentation, not before; cold dough is less extensible and won't degas during dividing, preserving the large bubbles created during 24-hour fermentation.timingPost-24 hour fermentation division