Neapolitan Pizza Dough: A 24-Hour Recipe

Pizza Napoletana (with high edges) ingredients 00 flour - 1.6 kg 1 liter of water 3 g fresh yeast (or 2 grams of dried yeast) 45 g salt

1 Pour water dissolves the salt until completely smooth 2 then your fingers take the yeast and dissolve in water 3 verses after the meal we say to a little waterfall 'at a time until you take it all and then you spin until it dries a bit' and feel that is consistent

each Ball 280 g

put in the fridge for 24 hours

remove it from the refrigerator 2 hours before use the balls

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Maestro Giuseppe

Rome Pizza & Pasta School

Tel: +39 328 9897909

Email: romepizzaschool@gmail.com