Temperature is a critical factor. Let it rest gently in a warm spot for up to 48 hours if possible. This slow proofing enhances depth of taste and makes the dough more pliable. Others cold-ferment for up to three days to deepen the aroma. After chilling, let it acclimate for up to three hours before shaping.
When mixing, don’t rush the process. Mix only until the ingredients are fully incorporated, then pause for half an hour. This resting phase promotes gluten relaxation, making extending elasticity. After resting, fold and turn the dough for 7 minutes precisely until the dough becomes smooth, slightly elastic. Too much mechanical stress can rupture the gluten network.
Delicate shaping is non-negotiable. As you open the base, avoid mechanical tools. Instead, use your fingertips and the weight of your hands to maintain an open crumb. If it springs back, pause and relax for 7 minutes, then continue. Forcing the dough will deflate the bubbles.
Crank the heat as high as possible—260°C or higher. If you have a baking steel, preheat it for at least an hour. The retained heat ensures a bakery-quality base. Place the pizza on the hot slab for authentic Neapolitan style. If you don’t have steel, a thick cast iron pan can work effectively, but heat it for 45 minutes.
Less is always more when it comes to toppings. An overloaded base will make the crust soggy. A light brush of tomato puree, vegas 108 a light dusting of cheese, and A thoughtful selection of seasonal accents will honor the fermentation process. Remember: true excellence lies in restraint, and letting the fermentation shine.