Neapolitan Cold-Fermented Dough
A long cold fermentation yields an elastic base with a fluffy crust edge. This recipe makes one 30cm (12-inch) unbaked base without toppings.
- Time
- 22 h 20 min
- Serving
- 581 kcal
- Ingredients
- ≈ $0.00
- Protein
- 17 g
Ingredients
- 1 Wheat flour 160 g
- 2 Dry yeast to taste
- 3 Salt 3 g
- 4 Olive oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix the flour, yeast, and salt, then add 105ml cold water and the oil. Knead into a sticky dough for 8–10 minutes until smooth.
Cover the bowl and let rest at room temperature for 30 minutes to hydrate the flour.
Fold the dough from edges toward the center 4–5 times, then place it in a container and refrigerate for 20 hours.
Remove the dough, let it warm for 1 hour at room temperature, then shape into a smooth ball (~270g) without tears.
Preheat the oven with a pizza stone or tray to max heat (250°C / 485°F) 30 minutes before baking.
Stretch the dough by hand from the center outward, avoiding the crust edge—bake for 6–9 minutes until blistered and golden.
Tips
- Why it works
- Fold the dough and put it in the cold to slow fermentation and develop the gluten for elasticity. If you skip the rest in the fridge, the dough will tear when stretched.
- Substitutions
- Replace the olive oil with 5 g of clarified butter, the dough will be denser. For fresh yeast, use 1.5 g and dissolve it in warm water before mixing.
- Common mistakes
- If the dough won't stretch, it hasn't rested long enough in the fridge or you took it out too early. It will be tight and tear when rolled.
- Storing and reheating
- Keep in the fridge for 3 days, wrapped in cling film. Thaw at room temperature for 1 hour, then bake with the toppings. Don't freeze.
- Serve with
- Serve with tomato sauce and mozzarella for lunch or dinner when you want something light but filling.
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