Classic Neapolitan Pizza.

Weigh all ingredients accurately.

• Use a digital scale to 0.1g precision for salt and yeast.
• Water should be cold (10-15°C). Cool dough ferments more evenly.
• Have everything within reach before you start mixing.

Mix flour and water until no dry spots remain, then rest 20 minutes (autolyse).

• Combine just the flour and water, no salt or yeast yet.
• Mix by hand until every dry patch is hydrated.
• Rest the rough dough, covered, for 20 minutes.

Add salt and crumbled fresh yeast. Knead until the dough is smooth, elastic, and evenly mixed.

• Sprinkle the salt over the rested dough.
• Pinch the fresh yeast into small flakes and scatter on top.
• Knead until the dough is smooth, tacky, and passes the windowpane test.

Cover and bulk rest at room temperature for 20 minutes.

• Cover with a damp cloth or a sealed container lid.
• Room temperature (20-22°C) is ideal.
• Dough should relax slightly but not rise much yet.

Divide into 4 equal pieces (about 270 g each) and shape into tight balls.

• Cut with a bench scraper, don't tear.
• Ball each piece by tucking the edges under and rolling seam-side down.
• Tight surface tension now = even pizza shape later.

Place balls in a sealed container and cold proof in the fridge for 24 hours.

• Lightly oil a sealed container so the balls don't stick.
• Space them apart, they'll expand.
• 24 hours in the fridge develops the signature flavour and extensibility.

Remove from fridge and rest at room temperature for 2 hours before baking.

• Take the container out 2 hours before you plan to bake.
• A cold dough ball won't stretch properly.
• The surface should feel pillowy and domed when ready.

Stretch each ball by hand and bake for 2 min at 450°C.

• Flour the bench well; gently press out the ball into a disk.
• Stretch from the centre outward, keep a thick crown (cornicione) at the edge.
• Top quickly; a hot oven waits for no one.