Neapolitan Pizza Dough

• 21.2 oz 00 flour (Caputo Pizzeria)
• 12.6 Water (Room Temp)
• 0.56 oz Fine Sea Salt
• 0.01 oz Instant Yeast (or 0.6 g active dry yeast)

Step 1

Mix & Knead — Whisk instant yeast directly into the flour, then add water and salt. Mix until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic. Dough should pass the windowpane test. Stretch a small piece of dough between your fingers — if it forms a thin, translucent sheet without tearing, the gluten is fully developed.

💡 Tip: If using active dry yeast, dissolve in water first and let sit 5 minutes before adding to flour — increase amount to 0.6g.

Step 2

Bulk ferment — Cover and rest at room temp 2 hours.

Step 3

Ball — Divide into four 270g balls. Place in a covered proofing tray.

Step 4

Cold ferment — Refrigerate 24–72 hours. Tip: 48–72 hours develops the best flavor.

Step 5

Temper — Remove from fridge 2 hours before baking. Tip: Cold dough tears — room temp is essential.

Step 6

Stretch — Stretch by hand to ~10 inches. Never use a rolling pin.

Step 7

Bake — Bake in the Festa Oven at 850–900°F for 60–90 seconds, rotating once. Tip: Look for leopard spotting on the cornicione.