The foundation of true Neapolitan Pizza is its dough, characterized by a soft, light, airy crust (cornicione) and minimal toppings. This recipe focuses purely on the traditional dough, which requires specific flour and a long, slow fermentation.

Prep Time	Cook Time	Makes
2 Days (Fermentation)	90 seconds per pizza	4 pizzas

Part A: Ingredients

• Flour: 500g “00” Flour (must be “00” for low protein content).
• Water: 325g Cold Water (about 65% hydration).
• Yeast: 1g Fresh Brewer’s Yeast (or $0.3$g Active Dry Yeast).
• Salt: 15g Fine Sea Salt.

Part B: Instructions

Step 1: Mixing the Dough (The Autolyse)

1. In a large bowl, whisk the yeast into the cold water.
2. Add the flour and mix until a rough, shaggy dough forms. Cover and let it rest (autolyse) for 20 minutes.

Step 2: Kneading and Folding

1. Sprinkle the salt over the dough. Knead vigorously for 10-15 minutes until the dough is smooth and elastic. It should pass the “windowpane test” (stretching thin enough to see light through it without tearing).
2. Place the dough in an oiled bowl, cover, and let it rest at room temperature for 2 hours.
3. Perform two “stretch and folds” (stretching the dough gently from all four sides, folding it inward) at 30-minute intervals during this room temperature rest.

Step 3: Bulk Cold Fermentation (Crucial)

1. Transfer the dough to the refrigerator immediately after the room temperature rest.
2. Let the dough ferment slowly for 24–48 hours. This slow, cold process develops the classic Neapolitan flavor.

Step 4: Shaping and Final Proof

1. Remove the dough from the refrigerator. Divide it into 4 equal pieces ($210-220$g each).
2. Shape each piece into a tight ball by tucking the edges underneath. Place the dough balls on a floured tray, spaced apart.
3. Cover the tray and let the dough proof at room temperature for 4-6 hours until they have nearly doubled in size.

Step 5: Baking

1. Preheat your oven and pizza stone to the highest possible temperature ($500^{\circ} \text{F}$ or higher) for at least 1 hour.
2. Gently stretch or press one dough ball from the center outward (do not use a rolling pin). Top minimally with crushed tomatoes, a few pieces of fresh mozzarella, and basil.
3. Bake for 90 seconds to 3 minutes (depending on oven heat) until the crust is puffed and charred.