Four ingredients, one bowl, and a whole lot of patience — that's really all this dough needs. Flour, water, salt, and just a whisper of yeast come together into a shaggy mass that turns smooth and elastic with a solid knead, then gets a long, slow room-temperature rise before its real transformation happens in the fridge. That cold ferment over one to three days is what builds the deep, tangy flavor and those big, irregular air bubbles you want in a proper cornicione. Divided into taut, tight balls and stretched by hand into thin, light-catching rounds, this is the kind of dough that rewards patience with a genuinely chewy, blistered crust. Since there's nothing dairy involved in building this base, it naturally fits right into a dairy free kitchen without any extra thinking. Top it however you like and bake it hot and fast for that classic leopard-spotted char.
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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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