Pizza Pilgrims Dough Recipe

An authentic Neapolitan-style pizza dough based on the recipe shared by Pizza Pilgrims. Requires slow fermentation for depth of flavor and perfect texture.

Ingredients

• 1kg 00 flour (Caputo or similar, high protein)
• 620ml cold water
• 25g fine sea salt
• 3g fresh yeast (or 1g active dry yeast)

Directions

1. Dissolve Salt in Water:
2. In a large mixing bowl, dissolve the sea salt in the cold water.
3. Add Most of the Flour:
4. Add ¾ of the flour to the salted water. Mix gently by hand or spoon until it becomes a thick batter.
5. Add Yeast:
6. Dissolve the yeast in a tablespoon of water, then mix it into the dough.
7. Add Remaining Flour:
8. Gradually add the remaining flour while kneading. It’ll be sticky at first, but continue kneading for 10–12 minutes until smooth and elastic.
10. Rest the Dough:
11. Cover and let rest at room temperature for 1 hour.
12. Divide & Ball:
13. Divide into 4 equal dough balls (approx. 250g each). Place on a floured tray, cover tightly, and refrigerate for 24 to 48 hours.
14. Bring to Room Temp:
15. Take the dough out 3 hours before baking to return to room temperature.
16. Shape & Bake:
17. On a floured surface, stretch each ball into a pizza base. Add toppings and bake on a pizza stone or steel in the hottest oven possible (ideally 450°C / 850°F in a wood-fired oven, or as hot as your home oven goes). Cook for:
18. 90 seconds in a pizza oven
19. 6–8 minutes in a home oven (preheated to max)