The secret to pizzeria-quality dough at home isn't expensive equipment — it's time. A 72-hour cold fermentation develops complex flavors and a light, airy texture that no quick dough can match.
The Recipe
- 500g bread flour (not all-purpose)
- 325ml ice-cold water (65% hydration)
- 10g sea salt
- 1g instant yeast (just 1/4 teaspoon)
Method
Mix ingredients until shaggy. Knead 10 minutes until smooth. Divide into 250g balls, oil lightly, and refrigerate for 72 hours. Remove 2 hours before baking. Stretch by hand (never use a rolling pin) and bake at your oven's maximum temperature on a preheated steel or stone.
The low yeast and long fermentation create a dough that's 90% of what the best Neapolitan pizzerias achieve.
