Slow Rise Pizza Dough

Slow Rise Pizza Dough

  • Prep Time: 4320 minutes
  • Cook Time: 5 minutes
  • Total Time: 4325 minutes
  • Yield: 3 pizzas
  • Difficulty: 2 (1 - 5)
  • Allergens: Gluten
  • Categories: Doughs Italian
A traditional Neapolitan-style pizza dough that develops exceptional flavor and texture through a long, slow fermentation process. This method results in a light, airy crust with beautiful bubbles and a complex, slightly tangy flavor profile. While it requires patience, this minimal-effort recipe rewards you with restaurant-quality pizza dough that's perfect for high-temperature baking in a pizza oven or conventional home oven.

Dough Instructions

  1. In a large bowl, combine all dry ingredients (00 flour, salt, sugar, and instant dry yeast). Mix well to distribute evenly.
  2. Add lukewarm water and olive oil to the dry ingredients. Mix just until the dough starts to form, with no dry flour remaining.
  3. Cover the bowl and let the dough rest for 10 minutes to allow it to absorb the moisture.
  4. After resting, knead the dough for about 5 minutes until smooth.
  5. Transfer the dough to a lightly floured bowl and cover tightly with plastic wrap or foil.
  6. Leave the covered dough at room temperature (18-22°C) for 18-24 hours for the first fermentation.
  7. After the room temperature rise, transfer the dough (still covered) to the refrigerator and let it slow-ferment for an additional 48 hours.
  8. Remove the dough from the refrigerator 4-5 hours before you plan to bake, allowing it to come to room temperature.
  9. Divide the dough into three equal portions (approximately 290g each).
  10. Gently shape each portion into a ball, being careful not to deflate the air bubbles that have developed.
  11. Place each dough ball in its own lightly floured bowl and cover with foil or a damp cloth.
  12. Allow the dough balls to rest at room temperature for the remaining time until you're ready to bake.
  13. When ready to make pizza, gently press the dough outward using your fingertips, working from the center toward the edge to form a flat disc. Do not use a rolling pin, as it will destroy the air bubbles in the dough.
  14. Top as desired and bake in a very hot oven (ideally 400°C/750°F for a Neapolitan-style pizza) for the best results.

Notes

  • This is a very low-yeast recipe that relies on time rather than yeast quantity for fermentation, resulting in better digestibility and flavor.
  • The long, cold fermentation develops complex flavors that aren't possible with quick-rise methods.
  • 00 flour is traditional for Neapolitan pizza, but you can substitute bread flour if necessary.
  • Water temperature should be lukewarm (around 30°C/85°F) - not hot, as it would kill the yeast.
  • This dough performs best at very high temperatures (400°C/750°F), making it ideal for pizza ovens, but it also works well in a conventional oven set to its maximum temperature (preferably on a pizza stone or steel).
  • If you don't have 72 hours, you can shorten the process, but aim for at least 24 hours total fermentation time for good results.
  • The finished dough can be frozen after the cold fermentation. Just thaw in the refrigerator 24 hours before use, then follow the final proofing instructions.