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24 Hour Cold Fermented Neapolitan Pizza Dough for Outdoor Ovens

Neapolitan pizza dough recipe

24 Hour Cold Fermented Neapolitan Pizza Dough for Outdoor Ovens

Our go-to pizza dough recipe for making top-tier pies in 900F outdoor ovens.
Prep Time 20 mins
Cook Time 2 mins
Proof 1 d
Servings 4 pizzas

Equipment

  • Outdoor pizza oven

Ingredients
  

  • 500 g 00 flour
  • 1.5 g yeast We prefer SAF brand.
  • 300 g water Lukewarm to jumpstart the yeast
  • 12 g salt
  • 4 g sugar

Instructions
 

  • 6PM: Mix together flour, sugar, yeast, and salt. Slowly add water and combine well; no need to knead at this stage. It's fine to use your hands to mix, as stand mixers can over-knead.
  • Cover with plastic wrap and bulk ferment at room temperature for 4 hours.
  • 10PM: Stretch and fold dough, re-cover with plastic wrap, then place in refrigerator overnight
  • 3PM (next day): Remove from fridge, divide dough and shape into 4 balls. Rest for 3 hours before shaping and cooking in outdoor oven at ~750F.
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