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Pizza · Recipe
Same day pizza dough, 4 hours
Last updated 23 August 2026
For four 30cm Neapolitan bases ready in 4 hours, use 573.9g 00 flour, 373.1g water, 14.3g salt and 6.82g fresh yeast, fermented warm at around 26C.
The formula
Full ingredient list
| Ingredient | Weight | Baker's % |
|---|---|---|
| 00 flour | 573.9 g | 100% |
| Water | 373.1 g | 65% |
| Salt | 14.3 g | 2.5% |
| Fresh yeast | 6.82 g | 1.188% |
The schedule
Make same day pizza dough in 4 hours, four bases
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1
Step 1
Mix the flour, water and crumbled fresh yeast until no dry flour remains, then rest 15 minutes.
-
2
Step 2
Add the salt, then knead until smooth and elastic, about 8 minutes by hand.
-
3
Step 3
Bulk ferment somewhere warm, around 26C near a radiator or airing cupboard works well, for about 2 to 2.5 hours, until roughly doubled.
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4
Step 4
Divide into 4 balls of roughly 240g each, ball tightly, then let them rest a further 1.5 to 2 hours at the same warm spot.
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5
Step 5
Stretch gently from the centre outward and bake as hot as your oven goes.
Worth knowing
Same day dough trades some flavour depth for speed, there's no getting around that, a long cold ferment builds complexity this schedule simply doesn't have time for. What it does need is real warmth and noticeably more yeast to compensate for the short window, nearly 13 times what the 24 hour version uses. Find the warmest spot in your kitchen, near the oven while it preheats works well, and keep the dough there rather than on a cold counter. If it's dragging past the timings above your kitchen is probably cooler than 26C, which is common in a British kitchen most of the year, so just give it longer rather than rushing the bake.
Keep reading
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The full ingredient table and schedule, on one page you can keep by the oven.
