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Neapolitan Pizza Dough

Pizza Doughmedium

Chewy, blistered crust from a long cold ferment.

Total time

24h 33m

Oven temp

500°F

Yield

4 each

Est. cost

$1.10

Ingredients & scaling

Scale
1×
  • Bread flour600 g
  • Salt15 g
  • Yeast2 g
  • Water390 g

Method

  1. 1Mix flour, water, salt, and a little yeast.
  2. 2Knead briefly; bulk rest.
  3. 3Ball and cold ferment 24–48 hours.
  4. 4Stretch and bake as hot as your oven goes.

Equipment

Pizza steelDough scraper

Batch history

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