RecipesMapolita

Editorial sample recipe

Nápolyi

48-hour Neapolitan dough

Direct dough with a long cold ferment and a clear warm-up schedule.

48 h65%Intermediate

How many pizzas?

252.2 g/ball

1 ball = 1 pizza. + / − scales the ingredients below; fermentation time stays the same.

Total dough: 1008.8 g

0 makes

When would you like to bake?

Choose your bake time and we will calculate every step backwards. This saves the schedule. Portions and ingredient choices are recorded in the bake log with I made this.

Bake time

Dough schedule

T−48h

Mix and knead

Use 90% of the water with yeast, then add flour and salt gradually. Add the remaining water last.

Target dough 23–24°C

T−47:30

Bench rest

Rest covered, then strengthen with one fold.

22°C · 30 min

T−47h

Divide and ball

4 balls · 252.2 g/ball. Weigh, gently shape and rest covered.

T−46h

Cold ferment

Refrigerate in a sealed dough box.

4°C · 42h

T−4h

Warm up

Remove the balls; they are ready when relaxed and easy to stretch.

21–22°C

Stretch and bake

Open by hand, never with a rolling pin. Adjust to the true heat of your oven.

430–450°C · 70–100 sec

Baker’s percentage formula

Ingredient	Amount	Baker %
Flour	600.0 g	100%
Water	390.0 g	65%
Salt	18.0 g	3%
Instant dry yeast	0.80 g	0.13%

Selected flour

Flour from the Flour Atlas

Changing flour does not automatically change hydration or fermentation time. Adjust water absorption to the flour and recipe.

Flour atlas and map

Yeast type

When changing type, enter the dose using the manufacturer’s guidance. Fresh and dried yeast are not gram-for-gram substitutes. Sourdough requires a separate formula.

Manufacturer: Caputo
Product: Pizzeria · Tipo 00
Strength: W 260–280 · 12,5%
Yeast: instant dry yeast · 0.80 g
Method: Direct, cold fermented
Kneading: Spiral mixer: 5 min slow + 7 min fast

Temperature sheet

Water

17 °C

Target dough

23–24 °C

Room

21–22 °C

Fridge

4 °C

Oven

430–450 °C

Split water into ice and liquid

Ice weight (g)

390.0 g water + 0.0 g ice = 390.0 g

This is a mass balance, not a temperature calculator. Ice replaces recipe water. Use only with mixers suitable for ice and follow their instructions.

Dough school · by hand and mixer

A good dough schedule is more than a clock. Choose a technique and learn what to look for in the dough.

Kneading

Combine at low speed first. Mixer and batch size affect heating: measure the dough temperature instead of relying only on minutes. Look for smooth, elastic dough; let it rest if it tears.

Fermentation methods

Direct

One dough, without a preferment. Plan bulk and balled fermentation separately.

Poolish

A yeasted preferment with equal flour and water weights: 100% hydration. Include both in the total formula.

Biga

Often a stiff, shaggy preferment for pizza. Hydration and maturation depend on the recipe; it is not just a longer poolish.

Sourdough · lievito madre

A living culture with its own hydration and feeding schedule. No simple baker’s yeast conversion applies. Dried sourdough powder is not necessarily active.

Cold fermentation is a temperature strategy; folding is a mechanical technique. Times are templates: yeast dose, flour and actual temperature all matter.

Technical reading and sources

Process images are generated illustrations.

Find flour from this manufacturer

Caputo

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