Master Neapolitan Pizza Dough: 48-Hour Fermentation for Light, Flavorful Crust

Name: Master Neapolitan Pizza Dough: 48-Hour Fermentation for Light, Flavorful Crust
Prep time: 30 min
Cook time: 8 min
Total time: 3150 min
Yield: 2
Cuisine: Italian
Ingredients: 500 grams 00 Flour (or strong bread flour) (High-quality Italian 00 flour is ideal for Neapolitan pizza.); 325 ml Cold Water (Approximately 65% hydration.); 10 grams Fine Sea Salt (Essential for flavor and structure.); 0.5 grams Fresh Yeast (or active dry yeast) (A very small amount for a long, cold fermentation. If using active dry, use 0.25g and activate in a small amount of water.)

Unlock the secrets of professional-grade Neapolitan pizza dough with this detailed recipe. The key to a truly light, airy, and deeply flavorful crust lies in a long, cold 48-hour fermentation. This process develops complex flavors and a superior texture that is easy to stretch and creates that signature crispy-chewy bite. Learn to make authentic pizza dough that will elevate your homemade pizzas to a new level.

#Pizza Dough

#Neapolitan Pizza

#Long Fermentation

#Homemade Pizza

#Baking

#Italian Recipe

Beautifully Kneaded Dough

Recipe Information

30m

Prep Time

Cook Time

52h 30m

Total Time

Servings

Medium

Italian

Arabic

Nutrition (per serving)

900

Calories

30g

Protein

180g

Carbs

Fat

Dough Stretching by Hand

Ingredients

00 Flour (or strong bread flour)
(High-quality Italian 00 flour is ideal for Neapolitan pizza.)
500 grams
Cold Water
(Approximately 65% hydration.)
325 ml

Fine Sea Salt
(Essential for flavor and structure.)
10 grams
Fresh Yeast (or active dry yeast)
(A very small amount for a long, cold fermentation. If using active dry, use 0.25g and activate in a small amount of water.)
0.5 grams

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Perfectly Cooked Pizza Crust

Instructions

0/6 completed

1
Prepare the yeast mixture: In a large bowl, dissolve the fresh yeast in the cold water. If using active dry yeast, activate it in a small portion of the water first for 5-10 minutes.
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10m
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Prepare the yeast mixture: In a large bowl, dissolve the fresh yeast in the cold water. If using active dry yeast, activate it in a small portion of the water first for 5-10 minutes.
10m
Using cold water slows down fermentation, crucial for the 48-hour process.
2
Combine ingredients: Gradually add the flour to the water-yeast mixture, mixing with one hand until a shaggy dough forms. Incorporate the salt and continue mixing until the dough comes together.
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5m
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Combine ingredients: Gradually add the flour to the water-yeast mixture, mixing with one hand until a shaggy dough forms. Incorporate the salt and continue mixing until the dough comes together.
5m
Don't worry about lumps at this stage; kneading will smooth them out.

3
Knead the dough: Transfer the dough to a lightly floured surface. Knead vigorously for 10-15 minutes, until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see through).
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15m
Preview
Knead the dough: Transfer the dough to a lightly floured surface. Knead vigorously for 10-15 minutes, until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see through).
15m
Proper kneading develops the gluten, essential for a strong and airy crust.
4
First fermentation (bulk proof): Form the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for 48 hours. This long, cold fermentation is crucial for flavor development.
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48h
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First fermentation (bulk proof): Form the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for 48 hours. This long, cold fermentation is crucial for flavor development.
48h
Resist the urge to shorten the fermentation; patience yields the best results.
5
Divide and second proof: Remove the dough from the refrigerator. Gently divide it into 2-3 equal portions (around 250g each) and form them into tight balls. Place on a lightly floured surface, cover with a damp cloth or plastic wrap, and let proof at room temperature for 2-4 hours, until doubled in size.
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4h
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Divide and second proof: Remove the dough from the refrigerator. Gently divide it into 2-3 equal portions (around 250g each) and form them into tight balls. Place on a lightly floured surface, cover with a damp cloth or plastic wrap, and let proof at room temperature for 2-4 hours, until doubled in size.
4h
Handle the dough gently to maintain the airy structure developed during fermentation.

6
Shape and bake: Preheat your oven and pizza stone (if using) to the highest possible temperature. Gently stretch each dough ball by hand from the center outwards, maintaining the airy rim. Add your favorite toppings and bake on the hot pizza stone or baking steel until the crust is puffed and charred in spots, usually 5-8 minutes.
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8m
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Shape and bake: Preheat your oven and pizza stone (if using) to the highest possible temperature. Gently stretch each dough ball by hand from the center outwards, maintaining the airy rim. Add your favorite toppings and bake on the hot pizza stone or baking steel until the crust is puffed and charred in spots, usually 5-8 minutes.
8m
Avoid using a rolling pin, which can deflate the air in the dough. A hot oven is key for a true Neapolitan crust.