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ItalianBaking & Breads

24-Hour Cold Fermented Neapolitan Pizza Dough

⏱️ Prep: 20m🔥 Cook: 10m❄️ Rest: 26h∑ Total: 1590m🍽️ 4 servings
24-Hour Cold Fermented Neapolitan Pizza Dough
🎬 Video ref: Recetas de Esbieta

Mise en Place / Ingredients[5]

  • 3.5 cups (500g) Italian Tipo 00 pizza flour or bread flour (Caputo Tipo 00)
  • 1.3 cups (325ml) Cold water
  • 0.5 tsp (1.5g) Instant dry yeast (SAF Instant)
  • 1 tbsp (12g) Fine sea salt
  • 1 tbsp Extra-virgin olive oil (for coating bowl)

🛒 US Supermarket Brand Guide

Tipo 00 Flour: Caputo Tipo 00 Pizzeria Flour

Ultra-fine Italian wheat grind engineered for long cold fermentations. • 📍 Specialty baking or Italian grocery.

Cooking Sequence & Checkpoints

1
Mix and Knead⏱️ 8 min

Dissolve 0.5 tsp instant dry yeast in 1.3 cups (325ml) cold water, then mix in 3.5 cups (500g) Tipo 00 flour and 1 tbsp (12g) fine sea salt. Knead 5 minutes into a smooth, elastic ball.

✓ Checkpoint: Supple, elastic dough.

2
24-Hour Cold Fermentation⏱️ 24h (1440m)

Coat a bowl with 1 tbsp extra-virgin olive oil, place the dough inside, cover tightly, and refrigerate for 24 hours (1440 minutes).

✓ Checkpoint: Matured dough with fermented aroma.

3
Portion and 2-Hour Room-Temp Proof⏱️ 2h (120m)

Divide into 3 equal portions, shape into tight balls (panetti), and proof covered at room temperature for 2 hours (120 minutes).

✓ Checkpoint: Soft, relaxed dough balls.

4
Hand Stretch and Bake⏱️ 7 min

Stretch each dough ball with fingertips pushing gas to the outer cornicione rim. Bake on a preheated 500°F (260°C) stone or steel for 7 minutes until blistered.

✓ Checkpoint: Blistered, puffed artisan crust.

🛡️ Food Safety & Internal Temperature: 190°F–210°F (88°C–99°C) internal crumb temperature (≥165°F / 74°C FDA minimum for raw flour and egg)FDA Flour & Dough Safety: Raw flour and raw egg batter should never be consumed uncooked. Baking or griddling beyond 165°F (74°C) eliminates E. coli and Salmonella, while reaching 190°F–210°F (88°C–99°C) fully gelatinizes starches for proper crumb structure.
👁️ Master Doneness Checkpoint:Puffed, blistered cornicione rim with hollow honeycomb air pockets.

🔬 Why It Works:

24-Hour Cold Retardation: Chilling yeast activity for 24 hours allows enzymes to convert complex starches into simple sugars, delivering incredible flavor and digestibility.

⚠️ Troubleshooting:

Dough snaps back when stretched: Let dough balls rest at room temperature for 2 full hours before shaping.