Italian Pizza (Slow Fermentation)
Neapolitan-style dough that never gets kneaded. Folds, slow cold fermentation, and semolina for shaping. Puffed-up, airy crust that never feels heavy.
- 3,360 g (7.4 lb) 00 Caputo flour
- 2,100 ml (8.9 cups) warm water (just barely warm)
- 35 g (1.25 oz) fresh yeast
- 80 g (2.8 oz) salt
- Semolina (for shaping, not flour)
- Olive oil (a tiny bit, optional, only in the first fold)
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1. Initial mix (10 to 15 min)
Large basin. Pour in all the water, just barely warm. Dissolve the yeast by rubbing it in with your hand or a utensil until no lumps remain.
Add all the flour. Put the salt ON TOP of the flour: it should never touch the yeast directly, or it won't rise.
Mix with a spoon or by hand, folding from the sides toward the center. No kneading. If it looks dry, add a bit more water. Goal: everything comes together, no dry patches left. Result: sticky and messy, that's exactly how it should look. -
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2. Initial rest
Cover with a cloth or plastic wrap. Let rest for 1 hour at room temperature.
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3. Folds: 4 rounds (30 min between each)
Rounds 1 and 2: wet your hands, grab one side of the dough → bring it to the center. Repeat on the other 3 sides.
Rounds 3 and 4 (different technique): wet your hands, grab from the center with both hands, and pull forward so the air stays trapped inside. Just 2 times per round.
Only on the first fold: a few drops of olive oil.
Sequence: Fold 1 → 30 min → Fold 2 → 30 min → Fold 3 → 30 min → Fold 4 → 30 min (= ~2 hours total) -
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4. Divide and shape into balls
Turn the dough out onto the counter with a bit of oil. Cut pieces of 280 to 300 g.
To shape: fold the edges inward 3 or 4 times, build tension on the surface, and form a smooth ball. No kneading. -
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5. Cold fermentation (24 to 48 hrs)
A large tupperware or bowl with a bit of oil. Place the dough balls well apart. Cover well. Fridge for 24 to 48 hours.
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6. Before cooking
Take the dough balls out 2 to 3 hours before baking. Leave at room temperature. They need to: grow a little, feel soft, and look airy.
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7. Oven at maximum
Oven at maximum temperature (250 to 300°C / 480 to 570°F). Preheat for 30 to 40 min. If you have a pizza stone, use it.
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8. Shaping (very important)
SEMOLINA on the counter (not flour). Place the dough ball and press with your fingers from the center outward. Leave the edge untouched: that's what puffs up.
NEVER use a rolling pin: it knocks the air out and ruins the dough. -
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9. Toppings and cooking
Tomato (plain) + mozzarella.
Home oven (~250°C / 480°F): 6 to 8 min for the base alone → add the cheese → 3 to 5 more min.
Very hot oven (300°C / 570°F): everything together, 6 to 7 min.
Result: puffed-up, airy, Neapolitan-style crust.
- With 1 kg of flour you get 4 to 5 pizzas.
- The dough improves with time: used on day 3 or 4 it's better than on day 1.
- The semolina keeps the dough from sticking and gives the bottom its texture.
- A well-preheated stone: puffed-up crust guaranteed.
- Using too much yeast
- Kneading the dough
- Using too much oil
- Not respecting the resting times
- Shaping it with a rolling pin