SaveHomemade Pizza Dough
72-hour cold-fermented Neapolitan-style dough. Blistered cornicione, chewy crumb, tangy complexity you can't fake.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $4.00 · $1.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 500 g 00 flour (or bread flour)
- 325 g water (65% hydration, room temp)
- 1 g instant yeast (about 1/4 tsp)
- 12 g fine sea salt
- 1 tbsp extra virgin olive oil (for bowls)
Instructions
- 1
In a large bowl, whisk flour and yeast. Add water and mix with a wooden spoon until shaggy, 1 minute. Rest 20 minutes (autolyse) — flour hydrates fully, gluten begins forming on its own.
Autolyse = less kneading, better structure. Non-negotiable.
- 2
Sprinkle salt over dough, add 1 tbsp water. Pinch and fold salt into dough for 2 minutes until smooth.
- 3
Do 4 sets of stretch-and-folds, 30 minutes apart: wet hand, grab one side, stretch up, fold over. Rotate 90° and repeat, four times total per set.
Builds strength without punishing kneading. You'll see it transform.
- 4
Cover tightly and cold-ferment in fridge 48-72 hours. Minimum 24. Longer = more flavor.
- 5
Four hours before baking: divide into 4 balls (about 210g each). On an unfloured surface, cup your hand around each, drag in tight circles to build surface tension.
A tight ball = a taller cornicione.
- 6
Place balls in an oiled container, cover. Proof at room temp 3-4 hours until puffy and jiggly.
- 7
Bake on a 500°F+ pizza steel or stone preheated 1 hour. Stretch (don't roll) each ball by hand, top lightly, bake 6-8 minutes until leopard-spotted.
A rolling pin kills the air you just built. Stretch with gravity and fingertips.
Pairs With
Sangiovese
Bright cherry acidity matches tomato and char.
Tipopils or Peroni
Clean, crisp, doesn't compete with the crust.
San Pellegrino Aranciata Rossa
Bitter citrus pairs with Italian food universally.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Use a kitchen scale. Volume measurements for dough are unreliable.
- •A pizza steel beats a stone — it holds 10x more heat and blisters crust faster.
- •If dough tears when stretching, it needs more rest. Walk away 15 minutes.
Substitutions
- 00 flour → bread flour works great
- instant yeast → active dry (use 1.5x, proof in water first)
Leftovers
Cold-fermented dough balls keep 4 days in fridge. Freeze up to 2 months — thaw overnight in fridge before use.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
