Doughbase
Gozney

Neapolitan

A poolish-boosted Neapolitan dough with a long cold ferment, by Mike Fitzick.

NeapolitanPizza ovenCompare with other doughs

Made for a pizza oven at 750–950°F. In a home oven, bake on a stone or steel preheated for at least 45 minutes at its highest setting, then finish under the broiler. Expect a longer bake and a less blistered crust than the source.

Pizza size
12"
8"16"
Number of pizzas
8
110
Thickness
Yeast
Add water slowly

Wait for each addition to be absorbed before adding more. It builds a stronger, silkier dough.

Dough ball
251
grams each
Total flour
1190
grams
Total water
774
grams
Hydration
65
percent

Make the poolish first

Mix these, then cover and refrigerate 16 hours. Use 240g in the dough.

00 pizza flour
119g
Water
119g
Yeast (instant)
1.2g
Honey
1.2g

Mix the yeast, water, and honey first, then stir in the flour. Sourdough starter works too.

NeapolitanPoolish 16 hrs, then cold 24–48 hrs8 pizzas · 12" · regular
IngredientAmountBaker's %
00 pizza flour
1071g90%
Water
655g55.1%
Poolish
100% hydration
240g20.2%
Yeast
Instant
2.4g0.2%
Salt
36g3%

Instructions

  1. 01The day before: mix the poolish and refrigerate 16 hours
  2. 02Loosen the poolish with about an eighth of the water and set aside
  3. 03Mix the rest of the water with the yeast for 10 sec, add the flour, and mix on slow 5–7 min
  4. 04Turn the mixer to high and add the poolish mixture bit by bit
  5. 05Add the salt and mix 3–5 min, until silky and strong
  6. 06Ball, place in an oiled bowl, cover, and refrigerate 1 hour
  7. 07Divide and ball; cover and refrigerate 24–48 hours
  8. 08Take the balls out at least 3 hours before baking
  9. 09Bake in a pizza oven at about 800°F for 60–90 sec

Recipe from Gozney.

How this was adapted

  • The poolish makes about 252g, but only 240g goes into the dough, so the amounts shown are just the part you use.
  • The totals match Gozney's no-poolish version of this recipe: 1191g flour and 774g water.

See the original at Gozney.

More Neapolitan doughs