My Current Neapolitan Pizza Dough Recipe

• 58% hydration
• 2% salt
• 0.17% yeast
• Caputo 00 Red
• 250g Dough Balls

Begin by bulk fermenting the dough on the counter for 1 hour, then transfer it to the refrigerator for a 48-hour cold fermentation. This long, slow fermentation process develops complex flavors and improves the dough's texture.

After the cold fermentation, remove the dough from the refrigerator and let it rest at room temperature for 2 hours. This allows the dough to warm up and become more pliable. Next, divide the dough into 250-gram portions and shape them into smooth balls. Let these dough balls rise for an additional 2 hours before cooking.

While the dough is rising, prepare your toppings for a classic Margherita pizza. Start with fresh Fior di latte mozzarella. For the sauce, use Bianco Di Napoli whole tomatoes, crushing them gently by hand so you don't break the seeds and to maintain their fresh flavor. Have some high-quality extra virgin olive oil (EVOO) and fresh basil leaves ready to finish your pizza.

Once your dough is ready and your oven is extremely hot (around 800°F or 425°C, typical for Neapolitan pizza), stretch the dough, add your toppings, and bake until the crust is golden and the cheese is bubbly. This high temperature allows for a quick cook time, usually just 60-90 seconds.