Classic Neapolitan Pizza Dough (24-Hour Cold Ferment)

1.In a large bowl, dissolve the fresh yeast in the cold water. Stir gently until fully incorporated.

2.Gradually add about one-third of the '00' flour to the water-yeast mixture, stirring with a spoon or your hand until a rough batter forms. This helps activate the yeast.

3.Add the salt to the mixture and stir until dissolved. Then, gradually add the remaining flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

4.Knead the dough for 15-20 minutes. Initially, it will be sticky, but as you knead, it will become smooth, elastic, and less sticky. The dough should pass the 'windowpane test' (stretch a small piece thinly enough to see light through it without tearing).

5.Form the dough into a smooth ball. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 1-2 hours, or until it has slightly increased in volume.

6.After the initial rise, transfer the dough to the refrigerator for a cold fermentation of 22-23 hours. This slow fermentation develops complex flavors.

7.About 2-3 hours before you plan to bake, remove the dough from the refrigerator. Divide it into 3 equal portions (approximately 270-280g each) and gently shape each into a smooth ball. Avoid overworking the dough.

8.Place the dough balls on a lightly floured tray, cover loosely with plastic wrap or a damp cloth, and let them proof at room temperature for 2-3 hours. They should become puffy and soft.

9.Preheat your home pizza oven to 350°C (or its maximum temperature) for at least 45-60 minutes, ensuring the pizza stone is thoroughly heated.

10.Lightly dust your work surface and hands with '00' flour or semolina. Take one dough ball and gently stretch it from the center outwards, leaving a slightly thicker rim for the crust. Avoid using a rolling pin.

11.Top your pizza with desired ingredients and carefully transfer it to the preheated oven. Bake for 3-5 minutes, or until the crust is puffed, charred in spots, and the cheese is melted and bubbly.