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Pizza · Recipe
24 hour Neapolitan pizza dough
Last updated 23 August 2026
For four 30cm Neapolitan bases on a 24 hour room-temperature ferment, use 573.9g 00 flour, 373.1g water, 14.3g salt and 0.54g instant dried yeast.
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% |
| Instant dried yeast | 0.54 g | 0.093% |
The schedule
Make 24 hour Neapolitan pizza dough, four bases
-
1
Step 1
Mix the flour, water and yeast until no dry flour remains, then rest 20 minutes.
-
2
Step 2
Add the salt, then knead until smooth and elastic, about 8 to 10 minutes by hand.
-
3
Step 3
Bulk ferment at room temperature, around 21C, for 24 hours, covered.
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4
Step 4
Divide into 4 balls of roughly 240g each, ball tightly, then rest a further 4 to 6 hours at room temperature before baking.
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5
Step 5
Stretch gently from the centre outward and bake as hot as your oven goes.
Worth knowing
A 24 hour bulk at room temperature is the easiest Neapolitan schedule to fit round a normal day. Mix in the morning, ball late afternoon, bake for dinner. If your kitchen runs warmer than 21C the dough will move faster than this schedule assumes, so watch the dough rather than the clock. You want it roughly doubled and full of little bubbles at the edge of the tub before you divide, not a fixed number of hours. I've mixed this exact dough on a Friday afternoon with the football on in the background and had it ready well before anyone turned up.
Keep reading
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