Italian · Italy
Neapolitan Pizza with Cold-Fermented Dough
A traditional Italian pizza with a light, airy crust made using a cold fermentation method for enhanced flavor.
120 minutes4 servings
Ingredients
Method
- In a large bowl, mix flour, salt, and yeast.
- Gradually add warm water and olive oil, kneading until smooth.
- Cover and refrigerate for 24-48 hours to ferment.
- Preheat oven to 450°F (230°C) with a pizza stone or baking sheet inside.
- Roll out the dough, add sauce, cheese, and basil, then bake for 12-15 minutes.
- Drizzle with olive oil before serving.
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