Neapolitan Pizza – double fermentation


Neapolitan Pizza NUVOLA

double fermentation
Prep Time15 mins
Resting time16 hrs
Total Time16 hrs 15 mins
Keyword: Neapolitan pizza, Nuvola


  • 25 Kg - Flour - 55Lbs (100%)
  • 17 Liters - Water - 37.4Lbs (68%)
  • 25 g - Yeast (fresh) - 0.8oz (0.1%)
  • 750 g - Salt - 26.5oz (3%)


  • Place water in mixer bowl and melt the yeast
  • Then add 70% of the flour at slow speed
  • After 2 min add the salt
  • After 3 min add the rest of the flour
  • Until the dough will be nice and smooth
  • Total mixing time should be 15 min
  • Place the dough in one deep container and let rest for 12h at room temp (65F)
  • After 12h divide in the desire size (suggest 270g)
  • Place the dough balls in trays
  • Let ferment at room temperature (65F) for 4-5h
  • Store in the cooler if the usage of the dough is not immediately.
  • Best in ovens with wood fire.


2 thoughts on “Neapolitan Pizza – double fermentation

  1. Can you bread this recipe down for home cook?thank you

  2. Do you have this recipe for non commercial use? Thank you

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