24 Hour Neapolitan Pizza
A classic Neapolitan pizza with minimal yeast and a long ferment—pure perfection, especially when wood-fired.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 24 hours
- Cook Time
- 60-90 seconds
Ingredients
- Makes
- 3 pizzas
Recommended Equipment
-
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Instructions
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To make the dough
Step 1
Pour the water into a bowl and add the yeast. Whisk to break apart. Place the salt and flour in a separate bowl and begin to add the flour mix to the liquid, mixing continuously with your hand as you do. Once all the flour is mixed knead the dough for 5-6 minutes. Shape the dough into a ball, cover with a clean bowl and leave to rest for 20 minutes.
Step 2
Knead the dough again for a final minute or 2 before shaping into a ball, placing into a container, covering and leaving to ferment at room temperature for 16 hours.
Step 3
When the time is up pop the dough onto a clean, unfloured surface and divide into three 9 1/2 oz (270g) pieces and shape into dough balls. Place the dough balls on a tray, cover and refrigerate for at least 4 and no more than 10 hours.
To make the tomato sauce
Step 1
Empty the canned tomatoes into a bowl and add the salt. Either crush by hand or pulse briefly with a blender. It’s important not to over mix them - and refrigerate until required.
To bake the pizza
Step 1
Remove the dough balls from the fridge 3-5 hours before you want to bake them to allow the gluten to relax. Meanwhile, fire up your Gozney oven until you reach 925f (495c).
Step 2
Toss the room temperature dough ball into a tub of flour, shake off the excess, and open into a pizza base.
Step 3
Top with around 2oz of tomato sauce and a quarter of the cheese and slide onto a placement peel before launching into the oven.
Step 4
Bake for 60-90 seconds in your Gozney Pizza Oven rotating regularly until baked to perfection.
