Neopolitan Dough in bulk


Been making Neopolitan style dough for my restaurant for a few months now. Having decent success but would really like to have someone else's opinion on my method. I use only flour, water, salt and yeast. My hydration level is 63%. Yeast .5% Salt 2% and of course, Flour 100%. I start my batch by combining approximately 65% of my flour with ice water then autolyse for 15-20 minutes. I then wet-knead this on a higher speed for about 5 minutes then begin gradually adding my remaining flour. I add my yeast and salt at this time also.
I immediately place it refrigeration and let it bulk ferment for 24 hours. After 24 hours, I de-gas for about a minute in the mixer then back to the fridge for another 24 hours. At this point, I will ball it and let it proof until it reaches an internal temperature of 65-70 degrees.( I also ferment batches for more than 48 hours in refrigeration until I"m ready to use them, but I make sure to de-gas every 24 hours.) I cook these in a wood-fired oven at just over 700 degrees. Any and all tips or comments would be appreciated. Thanks.

joseph J.
posted over 2 years ago

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Hi Joseph, do you have a picture you can post? And is there a specific improvement you're aiming for?

Also, What kind of flour are you using?

Thumb raji
Raj Irukulla admin
posted over 2 years ago


I think your method is great. You could defiantly try to autolyse it longer (up to an hour). If you want to try something different try using a starter. I would try a poolish. You will get a slightly sour flavor to your dough. You may like it.

Tony Gemignani admin
posted over 2 years ago


Thanks, Tony. Will try extending my autolyse time. Had tried the Tiga poolish from The Pizza Bible and had good results but thought that replacing it with a bulk ferment might be enough. Will try it again for sure. Thanks again for all the great information.

joseph J.
posted over 2 years ago


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