Next-Level Neapolitan Pizza Dough: Double Fermentation Technique

The Secret to Expert-Level Neapolitan Pizza Dough | Double Fermentation Technique In this video, I’m showing you one of the most advanced techniques for making Neapolitan pizza dough: a double cold fermentation process that delivers next-level flavor, structure, and oven spring. This method involves a long bulk fermentation of 24 to 48 hours in the fridge, followed by another 24 to 48 hours of cold proofing after balling. The result? A perfectly fermented dough with exceptional leoparding, deep, complex flavor, airy texture, and ideal browning in a the oven. To handle this extended fermentation, you’ll need strong pizza flours—Tipo 00 or Tipo 0 with a W strength of 280–320. This is crucial to maintain gluten structure and achieve a professional-quality dough. Whether you’re a seasoned pizzaiolo or looking to push your home pizza game further, this is the fermentation method that takes your dough to its absolute peak. For the equipment I am using: Visit https://www.pizzagoods.com Oven - Totoven Electric Pizza Oven! https://www.pizzagoods.com/totoven-oven Mixer - Sunmix Evo6 Mixer https://www.pizzagoods.com/buy-now Use code Julian10 for 10% any purchase! Below, I listed a few of my recipes that are great to start out with this technique. Hand Mixed Pizza Doughs: 3 Hour Neapolitan 2g active dry yeast 375g water 500g 00 flour 12g salt    • 3 Hour Neapolitan Pizza! (Easiest Recipe)   100% BIGA Pizza 1.5g active dry yeast 249g water 120g bread flour 360g 00 flour 120g water 13.44g salt    • Handmade 100% BIGA Pizza   Mixed Doughs: Pasta di Riporto - Pizza Dough 0.5g active dry yeast One old dough ball (around 280g) 240g water 172g bread flour 172g 00 flour 9g salt    • The Best Pizza in 4 Hours | “Pasta di Ripo...   Poolish Neapolitan 1g active dry yeast 150g water 150 00 flour 190g water 343g 00 flour 13.72g salt    • The Easiest Poolish Pizza Dough (Made by h...