This recipe makes one 10-12 inch pizza. The technique is simple: mix the dough, let it rise at room temperature for 8 hours (or cold ferment overnight), then stretch and bake. The long rise develops complex flavor and an airy, chewy crust. You can use either active dry yeast or instant yeast – doesn’t matter….
This is naturally leavened pizza dough that ferments overnight and develops complex flavor you can’t get from commercial yeast. The simplified mixing method makes it easier for home bakers while still delivering professional results. You’ll need an active sourdough starter. Feed your starter 8-12 hours before mixing the dough. The long, slow fermentation creates a…
This same-day dough follows the Neapolitan tradition, adapted for American home ovens. The higher salt content (3% vs standard 2%) slows fermentation, allowing the dough balls to hold at room temperature without refrigeration—just like at a Naples pizzeria. Mix at 9 AM, shape at 11 AM, make pizza between 5-9 PM.