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Pizza · Recipe
48 hour Neapolitan pizza dough
Last updated 23 August 2026
For four 30cm Neapolitan bases on a 48 hour room-temperature ferment, use 573.9g 00 flour, 373.1g water, 14.3g salt and 0.27g instant dried yeast, half the yeast of the 24 hour version.
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 | 0.27 g | 0.047% |
The schedule
Make 48 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 48 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
This is the schedule I reach for most, because that tiny amount of yeast, just a quarter of a gram, does something a 24 hour dough can't. Two days of slow fermentation breaks down more starch into sugar, and you get a noticeably deeper, slightly nutty flavour along with better browning at the rim. It weighs the amount of a couple of grains of rice, so use kitchen scales that measure to 0.1g if you have them, or dissolve the yeast in a spoonful of the water and measure that out instead of guessing at a pinch.
Keep reading
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The full ingredient table and schedule, on one page you can keep by the oven.
