neapolitan pizza dough


I bought a bag caputo blue pizzeria. Want to do 3 days cold fermentation at 5° What do you guys think about this neapolitan dough recipe? Which steps should i follow after i remove the dough from the mixer ? Gonna bake in WFO.

% 100 flour 2000gr caputo
% 63 water 1260gr
% 0.25 fresh yeast 5gr
% 2.5 salt 50gr

marlboro man
posted almost 3 years ago

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Your recipe looks fine. The hydration could be slightly higher. For this recipe since you did not use a starter or old dough method I would do a bulk ferment for 24 hours then degass in your mixer and cut and ball the batch and let sit another 24 hrs in refer covered of course and take out of refer a couple hours before use.

Tony Gemignani admin
posted almost 3 years ago


Tony. Thank you for the answer. I have got 2 questions.

1- you said my recipe looks fine. So what would be the perfect recipe for neopolitan pizza dough?
2- what is the difference between bulk fermentation as you adviced and balled fermentation in my recipe?

marlboro man
posted almost 3 years ago


I prefer starters in my Neapolitan dough recipe with a slightly higher hydration than your recipe. As for bulk fermentation, this is when you let your dough rise first without balling for 24 hrs then ball and let rise in refer for another 24hr. By doing this will creat more flavor, better texture, and complexity.

Tony Gemignani admin
posted almost 3 years ago


Tony. Last 3 questions :)

1- first bulk rise without balling. Am i supposed to put the dough In refrigerator at 5 degree celcius ? Or at which Temperatur?
2- degas in the mixer. how long should i turn the dough in the mixer?
3- from your youtube Videos it looks like the neapolitan pizza 12inches. How much gramm dough do you use for each pizza?

I appreciate your help. Today i am going to order your book

marlboro man
posted almost 3 years ago


All of these answers are in the book plus several others. The video you referred to is quite old. I think I filmed that 8 years ago because it was at Pyzanos. It was originally up on the paid version of the World Pizza Champions site then that changed and since then it floats around the internet. Since then I have worked on several recipes or procedures for Neapolitan dough. That one I would say is pretty basic that's why I explained some if the different methods to you on previous posts. To answer your questions.

1. After your dough is done mixing, divide your batch into thirds or fourths and place the large dough masses into a large covered containers and place them into a refer.

2. After 24 hours take your dough out of the containers that are in your refer. Place them in your mixer and degas for 30 seconds to a minute. You will hear several popping noises as you degas the dough - this will help assist you when you ball and make better rounds

3. To make pizzas ranging approx from 11.5- 13 inch any wear from 180-250 grams works well.

Hope you purchase the book, it will really help you out.

Tony Gemignani admin
posted almost 3 years ago


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