Four ingredients, a long cold ferment, and a lot of patience — that's really all this dough is built on. Water, salt, and a whisper of yeast slowly coax 00 flour into a smooth, supple ball that develops real depth over a 24-to-72-hour rest in the fridge. No mixer required: just your hands, a bench scraper, and the kind of slow fermentation that gives you those big, irregular air bubbles and a blistered, chewy cornicione once it hits the oven. The stretch-and-shape method here is classic Neapolitan technique, aiming for a paper-thin center with a puffy, charred edge. Since the whole formula is just flour, water, salt, and yeast, it's naturally a great fit for an egg free kitchen — no extra thinking required. Pull one ball at a time, let it relax at room temp, and stretch it out for a pizza night that tastes like it came straight from Naples.
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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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