This classic Neapolitan dough relies on just four ingredients — 00 flour, water, salt, and a touch of active dry yeast — kneaded until smooth and left to slowly ferment for real depth of flavor. The long cold rise, up to 72 hours in the fridge, is what builds that signature airy, blistered crust with a puffy, chewy cornicione. Because the formula stays this simple, it's naturally a great fit for anyone watching added sugar, with nothing sweet sneaking into the mix at any stage. Once it's rested and relaxed, shaping is pure satisfaction: stretch it thin enough to see light through the center and you're ready for a proper wood-fired-style bake at home. It's a reliable, no-fuss base you can keep in regular rotation, topping it however you like without worrying about hidden sweeteners.
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Anna Napoletana Tipo 00 Flour - 2.2 Lb
Bob's Red Mill 00 Flour, Italian Style, Premium
Combine the lukewarm water and yeast in a large mixing bowl and stir briefly until the yeast is dissolved, about 30 seconds.
Add the salt to the water and stir to dissolve. Add the 00 flour all at once and mix with your hand or a stiff spatula until no dry flour remains and a shaggy dough forms, about 2 minutes.
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