Masterclass Series
Authentic Neapolitan Dough
4 ingredients, 48hr cold ferment. The dough Neapolitan pizzerias use. 65% hydration. Based on the AVPN standard.
Prep Time30 Mins
Rest Time48 Hours
Servings4 Pizzas
DifficultyMedium
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Ingredients
Ingredients
4 servings
- 1000 g00 Flour (Caputo or similar)
- 650 mlCold water
- 30 gSea salt
- 2 gFresh yeast
Instructions
Instructions
1
Dissolve the yeast in cold water and stir.
2
Add about 10% of the flour and mix well.
3
Add the salt and stir.
4
Add the rest of the flour in small batches.
5
Knead for 15-20 minutes until smooth and elastic.
6
Rest the dough for 2 hours covered.
7
Form 250g dough balls and place in airtight container.
8
Cold ferment for 48 hours (up to 72 hours).
9
Remove from fridge 2 hours before baking.
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