The 24-Hour Neapolitan Foundation
Cold-fermented for flavor, Caputo-fueled for the 700°F bake
Dylan Walenciak
24 Hour Neapolitan Pizza Dough - perfect for Gozney & Ooni ovens, or your pizza steel
A great pizza is 80% dough and 20% execution. For my Vulture Pizza series, I rely on a 24-hour fermentation cycle that balances ease with professional-grade results. We start with Caputo Blue — the gold standard for high-heat ovens — and fortify it with a touch of honey to assist with browning and a refined 0.2% yeast ratio to ensure a light, airy cornicione. By utilizing a 6-hour room temperature bulk ferment followed by an overnight cold proof, we develop a complex, lactic acidity that you simply can't get from a same-day dough.
Recipe card
Prep time: 20 mins | Fermentation: 24 hours | Yield: 3 x 280g Dough Balls
Ingredients
508g Caputo Blue '00' Flour
325g Filtered Water (Room Temp)
1g Caputo Instant Yeast (approx. 1/3 tsp)
15g Fine Sea Salt
10g Local Honey
Instructions
The Mix: Combine water, honey, and yeast in a bowl and whisk until dissolved. Gradually add the flour, mixing by hand or stand mixer until a shaggy mass forms. Add the sea salt last to avoid inhibiting the yeast.
The Knead: Knead for 8–10 minutes until the dough is smooth and passes the "windowpane test."
Bulk Ferment (Room Temp): Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for 6 hours.
Balling: Divide the dough into three equal 280g portions. Degas gently and roll into tight, smooth balls.
Cold Proof (Overnight): Place the balls in individual containers or a dough tray and refrigerate for 18–24 hours.
The Wake Up: Remove the dough from the fridge 2–4 hours before baking. This allows the gluten to relax, making it easy to stretch without tearing.