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Neapolitan Pizza 24h

Simple recipe to prepare your pizza the day before

The ideal recipe for preparing your Neapolitan dough the day before and baking it the next day, hassle-free, with a perfect balance of simplicity, flavor, and texture.

67% hydration
6h room at 20C
18h cold at 4C
5.0
Neapolitan Pizza 24h

Ingredients

Quantities update for pizza count and yeast type.

6
1000 g
Tipo00 Flour
flour
670 g
Water
water
2 g
Yeast
25 g
Salt
salt

Instructions

1

Prepare ingredients

10 min
Kitchen scale
1000 g
Flour
670 g
Water
2 g
Fresh yeast
CY
25 g
Salt

Weigh all ingredients accurately using a kitchen scale.

2

Hand kneading

1 h

Dilute yeast (2g) in water (670g) and add most of tipo00 Flour (1000g), keeping some aside to help with the following kneading steps.

Add salt (25g) and continue working the dough. Help yourself with 5-10 minute breaks to allow the gluten network to form and make kneading easier.

As soon as the dough stops sticking, take a 20-minute break. After this break, perform folds to give strength to the dough. You can repeat the cycle of 20 minutes + folds up to 3 times.

The final result should be a smooth, non-sticky ball at a temperature of 23°C to 25°C.

Tips
  • Keep some flour aside to make kneading easier if the dough becomes too sticky.
  • The 5-10 minute breaks help the gluten relax and make the work easier.
  • The 20-minute break is crucial for developing the dough structure.
  • Folds give strength to the dough - repeat the cycle up to 3 times if needed.
  • The dough is ready when it no longer sticks and forms a smooth ball.
  • Check the final temperature with a thermometer: 23°C to 25°C.
3

Bulk Fermentation at room temperature

3 h
Container

Place the dough in a lightly oiled airtight container.

Let it rest at room temperature (68-75°F) for 3 to 4 hours.

Tips
  • Lightly oil the container to prevent the dough from sticking.
4

Bulk Fermentation in the fridge

17 h

Refrigerate at 39-43°F for 12 to 24 hours depending on your schedule.

Tips
  • Adjust the duration in the cold according to your schedule.
5

Divide and Ball

10 min
Dough
Container with lid
Scale
Olive oil
Optional
Semolina flour
Optional
Scraper
Optional

Divide the dough into 6 equal portions (approximately 283g each).

To shape, gently fold the dough over itself to build surface tension, then tuck the seams underneath to form a smooth, taut ball.

Alternatively, place the dough in the palm of one hand and use the other to push it gently towards your body in a circular motion.

You can also place the dough on a lightly floured surface and roll it gently with the palm of your hand to tighten the shape.

Ensure the bottom is sealed with no seam.

Place each dough ball seam-side down on a floured tray or in an oiled proofing container and cover.

Tips
  • Ensure each dough ball is smooth with a tight surface and the seam side is down to retain gases during proofing.
  • Build surface tension without tearing the dough.
  • Use a scale for equal portions.

Resources

How to Easily Ball Pizza Dough
6

Proofing

4 h 40 min

Let the dough balls rest at room temperature in a closed container until baking.

Indicative duration based on temperature:

- 68°F: ~7h

- 72°F: ~6h

- 75°F: ~5h

Tips
  • Ensure the dough balls are well-shaped to prevent them from opening during proofing.
7

Prepare tomato sauce

400 g
San Marzano tomatoes
5 g
Sea salt

Crush San Marzano tomatoes by hand or with a food mill (not a blender).

Add a pinch of sea salt (5g).

Tips
  • Do not cook the sauce—Neapolitan sauce is raw and cooks in the oven.
  • Use only San Marzano or Roma tomatoes for authentic Neapolitan pizza, as per AVPN guidelines.
  • Use a food mill or your hands; avoid blenders to preserve texture and fresh flavor.
  • Add salt to taste, but keep it minimal to allow tomato flavor to shine.
  • Strain excess liquid if tomatoes are watery to avoid soggy dough.
8

Stretch and Shape

5 min

Place one dough ball on a lightly floured surface.

Using your fingers, gently press from the center outward, leaving a 1-2 cm rim to form the cornicione.

Lift the dough and stretch it with the backs of your hands or over your knuckles, rotating to evenly expand the disk to 30-35 cm.

Avoid pressing the rim to retain gas bubbles for a light, airy crust.

Tips
  • Only use hands to shape the dough—never a rolling pin.
  • Keep the center thin (0.25 cm) and the edges thick to form the cornicione.
  • If the dough resists stretching, let it rest briefly to relax the gluten.

Resources

How to Stretch Pizza Dough
9

Add Toppings

1 min
Stretched dough
Tomato sauce
Mozzarella
Olive oil

Evenly distribute one tablespoon of sauce over the center of the stretched dough, spreading outward in a spiral with a spoon.

Add cheese and other desired toppings sparingly to preserve balance and ensure even baking.

Drizzle with oil if required.

Avoid overloading the pizza

Tips
  • Use toppings in moderation to avoid soggy crust and tearing of the pizza.
10

Bake in Home Oven

4 min
Home Oven

The oven temperature must be 260°C (460°F) with a pizza stone/steel. Bake the pizza on the stone for 4 minutes until the crust is golden brown.

Tips
  • Use convection mode if available for better top heat.