Next-Level Neapolitan Pizza Dough: Double Fermentation Technique

The Secret to Expert-Level Neapolitan Pizza Dough | Double Fermentation Technique

In this video, I’m showing you one of the most advanced techniques for making Neapolitan pizza dough: a double cold fermentation process that delivers next-level flavor, structure, and oven spring.

This method involves a long bulk fermentation of 24 to 48 hours in the fridge, followed by another 24 to 48 hours of cold proofing after balling. The result? A perfectly fermented dough with exceptional leoparding, deep, complex flavor, airy texture, and ideal browning in a the oven.

To handle this extended fermentation, you’ll need strong pizza flours—Tipo 00 or Tipo 0 with a W strength of 280–320. This is crucial to maintain gluten structure and achieve a professional-quality dough.

Whether you’re a seasoned pizzaiolo or looking to push your home pizza game further, this is the fermentation method that takes your dough to its absolute peak.




For the equipment I am using:

Visit https://www.pizzagoods.com

Oven - Totoven Electric Pizza Oven!

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Mixer - Sunmix Evo6 Mixer

https://www.pizzagoods.com/buy-now

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Below, I listed a few of my recipes that are great to start out with this technique.

Hand Mixed Pizza Doughs:

3 Hour Neapolitan

2g active dry yeast
375g water
500g 00 flour
12g salt

   • 3 Hour Neapolitan Pizza! (Easiest Recipe)  

100% BIGA Pizza

1.5g active dry yeast
249g water
120g bread flour
360g 00 flour

120g water
13.44g salt

   • Handmade 100% BIGA Pizza  

Mixed Doughs:

Pasta di Riporto - Pizza Dough

0.5g active dry yeast
One old dough ball (around 280g)
240g water
172g bread flour
172g 00 flour
9g salt

   • The Best Pizza in 4 Hours | “Pasta di Ripo...  

Poolish Neapolitan

1g active dry yeast
150g water
150 00 flour

190g water
343g 00 flour
13.72g salt

   • The Easiest Poolish Pizza Dough (Made by h...