Neapolitan Pizza Dough (Caputo Blue, 24h Room Temp)

Traditional Neapolitan pizza dough for 12" pizzas. Fermented for 24 hours at room temp. Makes 6 dough balls (~275g each). Best with Caputo Pizzeria 00 and high-heat ovens.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, dissolve 0.25g active dry yeast in 40g of the total water, warmed to ~95°F. Let sit for 5–10 minutes until foamy.

Step 2

In a large mixing bowl, add the remaining 580g of cool water. Dissolve 30g sea salt completely in the water.

Step 3

Add 100–150g of the flour (10–15%) and whisk into a smooth batter.

Step 4

Add the bloomed yeast mixture to the batter and mix thoroughly.

Step 5

Gradually incorporate the remaining flour, mixing until a shaggy dough forms.

Step 6

Knead the dough until smooth and elastic — about 10–15 minutes by hand or 8–10 minutes in a mixer.

Step 7

Transfer the dough to a clean bowl, cover, and let rest at room temperature for 1–2 hours (bulk fermentation).

Step 8

Divide into 6 equal portions (~275g), shape into tight balls, and place in covered containers or dough trays.

Step 9

Let the dough balls ferment at room temperature (68–72°F) for the remainder of the 24-hour period.

Step 10

Stretch each dough ball gently by hand into a 12" round, top as desired, and bake at 850–900°F for 60–90 seconds.