Temperature is a critical factor. Let it rest gently in a warm spot for as long as 72 hours if possible. This labor-of-love rise develops subtle sour notes and reduces resistance. Others cold-ferment for up to three days to intensify the flavor. After chilling, allow it to warm gradually for a full 120 minutes before shaping.
When mixing, don’t rush the process. Mix only until the ingredients are fully incorporated, then allow a 25-minute autolyse. This autolyse period helps the flour absorb water, making handling easier. After resting, gently knead by hand for 7 minutes precisely until the dough becomes smooth, slightly elastic. Too much mechanical stress can create a dense, tough crust.
Delicate shaping is non-negotiable. While stretching the dough, avoid mechanical tools. Instead, vegas108 daftar use your fingertips and the weight of your hands to preserve the gas bubbles. If the dough resists, pause and relax for 7 minutes, then continue. Forcing the dough will deflate the bubbles.
Crank the heat as high as possible—preferably 550°F. If you own a pizza stone or steel, preheat it for at least an hour. The thermal mass ensures a bakery-quality base. Place the pizza on the hot slab for authentic Neapolitan style. If you don’t have steel, a preheated steel tray can deliver decent crunch, but preheat it thoroughly.
Finally, resist the temptation when it comes to toppings. Too much sauce will turn it gummy. A thin, even layer of sauce, a light dusting of cheese, and a few high-quality toppings will honor the fermentation process. Keep this in mind: great pizza is about balance, and letting the dough speak for itself.