Slow prove pizza dough

Neapolitan style pizza base using authentic 00 flour.  Dough is wet and takes some practice to handle, but once mastered, makes the best pizzas.
Author: Juliet
Makes: 10 pizzas, each about 12 inch.
Prep time:  45 minutes
Proof time: 20 to 24 hours
Cook time: 
Total time:  1 day


  • 1.7 kg 00 flour (Caputo ’00’ Pizzeria in the blue 25 kg sack is what we use)
  • 1 g (that’s all!) dried yeast
  • 1 litre lukewarm water
  • 3 g salt


  1. Fully dissolve the yeast into the water
  2. Measure the flour into a large mixing bowl and add the water/yeast mixture working it until you have a soft dough.
  3. Add the salt and knead it for about 10 minutes
  4. Place the dough back in the bowl and cover it with cling film or a wet tea-towel.
  5. Let it rest overnight for approximately 20 hours in a warmish room.
  6. After resting, roll out the dough, knead a bit more and let it rest covered for 30 min more.
  7. Cut the dough into 10 individual pieces of about 270g each.  Roll each piece into a flattened ball and place on a flowered tray.
  8. Cover the tray of dough balls and leave them proofing for 1 hour and then they will be ready.

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