Neapolitan Pizza 24h
Simple recipe to prepare your pizza the day before
67% hydration
6h room
18h cold
The ideal recipe for preparing your Neapolitan dough the day before and baking it the next day, hassle-free, with a perfect balance of simplicity, flavor, and texture.
This authentic pizza recipe uses tipo00/t0 w270-w320 flour with 67% hydration for perfect texture. Features 18h cold fermentation for enhanced flavor development.
Ingredients
1000 g
Tipo00 Flour
(flour)
670 g
Water
(water)
2 g
Yeast
(CY)
25 g
Salt
(salt)
Recipe Parameters
Hydration
67%
Salt
2.5%
Yeast
0.2%
CY
Flour Type
Tipo00/T0 W270-W320
Ball Weight
283g
Servings
6 pizzas
Room Fermentation
6h
at 20°C
Cold Fermentation
18h
at 4°C
Recipe Tags
Categories
italian
overnight
direct-fermentation
authentic