Cook it well: Neapolitan pizza

Gozney's 24-hour dough

Gozney's "24 Hour Neapolitan Pizza" recipe (read 11 Oct 2026; it is not written for one oven). This screen is Gozney's method.

1. Whisk 0.1 g dry yeast into 310 g water.
2. Add 500 g 00 or strong white flour and 13 g salt, and knead for 5 to 6 minutes.
3. Rest it 20 minutes, then knead again for 1 to 2 minutes.
4. Leave it to ferment at room temperature for 16 hours.
5. Divide it into 3 balls of 270 g and chill them for 4 to 10 hours.
6. Take them out 3 to 5 hours before baking.

Launch and turn: about 60 to 90 seconds

Gozney's recipe and the manual's heat bands, with the reviewers' tips marked.

1. Light it on a high flame.
2. Heat until the display reads the Neapolitan band, 430 to 480 °C (the manual).
3. Check the stone itself is at least about 400 °C (750 °F) with an infrared thermometer (Tom's Guide: 15 to 20 minutes).
4. Top the stretched base with tomato and fior di latte, and launch it from a floured placement peel.
5. Turn it early and at least once with a turning peel: the flame is on the left (Tom's Guide).
6. Bake for about 60 to 90 seconds (Gozney's recipe; the store says 16 in in 60 s or less).