# Neapolitan Pizza Dough

This recipe guides you through making Neapolitan pizza dough with high hydration (75%) from scratch, yielding 100 pizzas.

- Servings: 100 servings
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- 8500 g Flour <W340
- 4250 ml Water
- 20 g Fresh Yeast
- 8500 g Flour
- 8500 ml Cold Water
- 20 g Fresh Yeast
- 510 g Salt

## Instructions

1. First, calculate temperatures to ensure optimal dough conditions.
2. Put on gloves.
3. Add 8500g of flour <W340 to the mixer.
4. Pour 4250ml of water into a measuring jug.
5. Add 20g of fresh yeast to the water.
6. Mix the yeast with the water until dissolved.
7. Add the yeast-water mixture to the flour in the mixer.
8. Mix everything for 6 minutes at low speed.
9. Place the dough into a dough box.
10. Let the dough rest for 2 hours at room temperature.
11. Place the dough in the fridge for 20 hours.
12. Cut the pre-dough into smaller pieces.
13. Add 8500g of flour into a bucket.
14. Pour 8500ml of cold water into a measuring jug.
15. Add the cut pre-dough to the mixer.
16. Pour the cold water over the pre-dough in the mixer.
17. Add 20g of fresh yeast and 510g of salt.
18. Mix for 7 minutes at low speed.
19. Mix for 9 minutes at high speed.
20. Let the dough rest for 15 minutes.
21. Make the dough balls.
22. Place the dough balls in a dough box.
23. Place the dough balls in the fridge for 20 hours.

## Equipment

- thermometer
- gloves
- measuring jug
- scale
- stand mixer
- dough box
- knife

## Tips

- The recipe is perfect for 48h fermentation, resulting in clean, elastic, and structured dough.

## Source

- Original video: https://www.facebook.com/share/r/18nxXKfg9L/
- Recipe page: https://www.cliprecipe.com/recipe/a61a9bb5-4257-4568-ad3f-b81df33f4578
- Extracted: 2026-06-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt