Dough recipe· 4 ingredientsno ratings yet

72-Hour Neapolitan Dough

The poolish-based, slow-fermented dough that gave Naples its name. Light, blistered, ready to char.

byMarco P.

⏱ Total

72h

✋ Active

30 min

◆ Difficulty

Intermediate

◆ How many balls?

balls

Ingredients

For 4 BALLS

Caputo 00 flour250 g

Water (cold)162 g

Fine sea salt7 g

Fresh yeast0.3 g

1
Make the poolish
Combine half the flour, half the water, and all the yeast. Cover loosely.
⏱ Poolish ferment720:00
2
Mix the final dough
Add remaining flour and water to the poolish. Mix until shaggy. Rest 20 minutes (autolyse), then add salt.
⏱ Autolyse rest20:00
3
Knead
Develop the gluten until smooth and slightly tacky. Window-pane test should show light through a stretched piece.
⏱ Knead12:00
4
Bulk ferment (room temp)
Cover and leave at 68–72°F until puffy and 1.5x in size.
⏱ Bulk120:00
5
Cold ferment
Transfer covered bowl to fridge. The long, slow cold develops flavor and structure.
⏱ Cold ferment 48h2880:00
6
Ball & final prove
Divide into 250g balls. Tight pinch underneath. Cover, prove until pillowy.
⏱ Final prove240:00