Ryan Jarnutowski

Neapolitan Dough (AVPN-Inspired)

00 flour, no oil/sugar; hand mixed/formed; ultra-hot bake

Time

  • Prep: 30 min
  • Cook: 2 min
  • Rest: 1440 min

Yield

4 balls (230–260 g each)

Ingredients

Dough

  • 1000 g 00 flour
  • 600 g Water (16–20 °C)
    ~60% hydration
  • 25 g Sea salt
  • Yeast (choose: ADY 0.7 g • IDY 0.5 g • fresh 2 g)

Instructions

  1. Dissolve sea salt in cool water (start with water); avoid direct salt/yeast contact >5 minutes.
  2. Add yeast to the water (per type/amount), then mix in flour until a cohesive dough forms.
  3. Knead until smooth and elastic; stop before the dough overheats mechanically.
  4. Rest (first rise) covered until relaxed and slightly puffy; keep surface from crusting.
  5. Hand cut and round into dough balls (panetti) — about 230–260 g each.
  6. Second rise in dough boxes; total fermentation 8–24 h depending on temp and flour.
  7. Open by hand from center outward, keeping a 1–2 cm cornicione; dust lightly.
  8. Top sparsely; bake on 380–430 °C deck (Ooni: 450–500 °C) until done, ~60–90 s.