3 Hours Neapolitan
Julian Sisofo's quick fermentation recipe
75% hydration
Make authentic Neapolitan pizza at home in just 3 hours with Julian Sisofo's quick-rise dough. Light, airy, and full of flavor — perfect for spontaneous pizza nights.
This authentic pizza recipe uses tipo 00 flour with 75% hydration for perfect texture. Created by expert pizzaiolo Julian Sisofo.
Ingredients
500 g
Tipo 00 flour
375 g
Water
12 g
Salt
2 g
Yeast
(ADY)
Recipe Parameters
Hydration
75%
Salt
2.4%
Yeast
0.4%
ADY
Flour Type
Tipo 00
Ball Weight
290g
Servings
3 pizzas
Recipe Tags
Categories
neapolitan
quick-rise
fast-fermentation
home pizza
maestro
Created by
JU
Julian Sisofo
Philadelphia, USA
Chef with a deep passion for Italian culture and cuisine, born and raised in Philadelphia in an Italian American family. Currently traveling the world as a chef while working on a cookbook that brings together a variety of global flavors.
Specialties
neapolitan