Neapolitan Style (Overnight Poolish)

Authentic Neapolitan pizza dough using poolish pre-ferment for enhanced flavor and proper cornicione

Neapolitan NY Style Chicago
Pizza Calculator
1720g
Total Dough Weight
Dough Ball Info
287g
Per Pizza
10.1oz
Per Pizza (oz) 
{"flour": 300, "honey": 5.0, "water": 300, "yeast": 5.0}
Poolish Recipe (Day 1)
Ingredient Weight (g)
Flour 300
Honey 5.0
Water 300
Yeast 5.0
Mix these ingredients and let ferment on the counter for 2-3 hours (use shorter time if kitchen is hot)
Move to the refrigerator and ferment for 24-48 hours until bubbly and doubled in volume
See detailed instructions below for step-by-step guidance.
Final Dough (Day 2)
Ingredient Amount (g)
Poolish (from above) 610.0
Flour 700
Water 390
Salt 20
Add these ingredients to the poolish and knead until smooth.
See detailed instructions below for step-by-step guidance.
Baker's Percentages
Ingredient Percentage
Flour 100.0%
Water
69.0%
Salt 2.0%
Percentages are based on total flour weight (100%). This is the standard baker's percentage method.

Detailed Instructions

Day 1 - Poolish Preparation
  1. Mix flour, water, yeast, and honey in a bowl until well combined
  2. Cover with plastic wrap and let ferment on the counter for 2-3 hours (use shorter time if kitchen is hot)
  3. Move to the refrigerator and ferment for 24-48 hours until bubbly and doubled in volume
  4. The poolish should have a sweet, yeasty aroma when ready
Day 2 - Final Dough
  1. Measure the additional flour, water, and salt into a large bowl (Hint: You can reserve a small amount of the measured water to help free the poolish from its container)
  2. Add the poolish to the measured ingredients
  3. Mix until a rough dough forms
  4. Kneading: Either 5 minutes in a stand mixer with dough hook, or 8-10 minutes by hand using olive oil on hands to avoid sticking (minimal additional flour)
  5. Divide into 6 portions of 287g each
  6. Form into tight balls and place in a proofing box or covered container
  7. Let rise at room temperature for 2-3 hours
  8. Optional: If not using all dough balls immediately, refrigerate for 24-72 hours for flavor development
  9. Optional: If refrigerated, remove from fridge 30-60 minutes before shaping
Shaping Instructions
  1. Place dough ball on a lightly floured surface
  2. Dust with flour or semolina: Sprinkle fine flour (00 flour) or fine semolina over the dough ball - this prevents sticking and creates the authentic Neapolitan texture
  3. Press down gently with fingertips to create a disk, leaving the outer edge untouched
  4. Using your fingertips, press from the center outward, creating a thicker rim around the edge
  5. Lift and stretch the dough, rotating as you work
  6. Use gravity to help stretch - let the dough hang and rotate
  7. Form the cornicione: Pinch and press the outer 1-2 inches to create a raised edge
  8. Aim for a 12-14 inch circle with a distinct raised cornicione (edge)
  9. The center should be thin (2-3mm), the cornicione should be thick (1-2cm)
  10. Transfer to a floured peel or baking sheet
Flour/Semolina Benefits: Fine 00 flour or semolina creates a barrier that prevents the dough from sticking to your hands and work surface. It also adds authentic texture and helps the pizza slide easily off the peel. Semolina is traditional in Naples and provides excellent non-stick properties.
Cooking Instructions
  • Oven Temperature: 800-900°F (427-482°C) for authentic Neapolitan - see temperature guide below
  • Cooking Time: 60-90 seconds at high heat
  • Equipment: Pizza stone or steel preheated for 1 hour
  • Place pizza on hot stone and cook until crust is charred and cheese is bubbly
  • For best results, use a pizza peel to transfer and rotate the pizza during cooking
  • Note: Most home ovens max out at 550°F - see temperature guide below
Temperature Guide
Temperature Cooking Time Crust Characteristics Best For Equipment Needed
800-900°F
(427-482°C)		 60-90 seconds Charred spots, soft interior, authentic Neapolitan Traditional Neapolitan Wood-fired oven, Ooni, Gozney
600-700°F
(316-371°C)		 3-5 minutes Good char, chewy interior, excellent results High-end home cooking Pizza steel, high-heat oven
500-550°F
(260-288°C)		 8-12 minutes Golden brown, crisp bottom, good texture Standard home oven Pizza stone, standard oven
400-450°F
(204-232°C)		 15-20 minutes Fully cooked, less char, still tasty Basic home cooking Baking sheet, any oven
Home Oven Tips: Most home ovens max out at 550°F. For better results, use a pizza steel (retains heat better than stone), place it on the highest rack, and preheat for at least 1 hour. Consider a portable pizza oven like Ooni or Gozney for authentic Neapolitan results.
Neapolitan Characteristics
  • Thin center (2-3mm) with thick cornicione (1-2cm)
  • Soft, chewy interior with crisp bottom
  • Minimal toppings - quality over quantity
  • Traditional ingredients: San Marzano tomatoes, mozzarella di bufala
  • High hydration (69%) for proper texture
  • Poolish pre-ferment for enhanced flavor
Pro Tips
  • Use 00 flour for authentic Neapolitan texture
  • Keep toppings minimal to let the crust shine
  • The cornicione should be the star of the show
  • Cook at maximum oven temperature for proper char
  • Let the pizza rest 1-2 minutes before cutting
  • Traditional Neapolitan pizzas are 11-13 inches in diameter