Main / Bread / Pizza base
A classic Neapolitan-style pizza dough with a soft, elastic interior, open airy rim, delicate chew, and beautifully blistered crust. Made with only flour, water, salt, and yeast, then slowly fermented for deep flavor.
Recipe video
Pour 600 g / 21.2 oz water into a large bowl, keeping 50 g / 1.8 oz aside for later adjustment.
Dissolve the yeast fully in the water, stirring gently until no dry grains remain.
Add about one third of the flour and mix until a loose, creamy batter forms.
Add the salt and mix well so it disperses evenly before the dough becomes firm.
Add the remaining flour gradually, mixing by hand until no dry flour remains.
Rest the rough dough for 20 minutes to let the flour hydrate and relax.
Knead gently for 8–10 minutes until smooth, elastic, and slightly tacky, not dry.
Cover and bulk ferment at room temperature for 2 hours.
Divide into 4 dough balls of about 250 g / 8.8 oz each.
Shape each ball tightly by folding the edges underneath until the surface is smooth.
Place dough balls in a lightly floured box, cover, and ferment 18–24 hours at cool room temperature, about 18–21°C / 64–70°F.
Bring dough to room temperature for 1–2 hours before baking if it feels cool or tight.
Open each dough ball by pressing from the center outward, leaving the rim untouched for an airy cornicione.
Bake on a very hot stone or steel at 290–315°C / 550–600°F for 5–7 minutes, or in a pizza oven at 430–480°C / 800–900°F for 60–90 seconds.
