@pizzavibes_bapi: 🔥Neapolitan Pizza Dough (70%)🍕 Homemade! Free E-Book 👉 Comment Book Perfect for 48h fermentation - clean, elastic, structured. Pre ferment: 500g flour (W340) 250 ml water 1 g fresh yeast Mix & rest 2 h @ roomtemperature 20h@fridge Final Dough: 500g flour W300 450ml Water (cold, add slowly) 1,5g Fresh yeast 25g Salt Mix until smooth 15min @ Roomtemperature Make the balls 20h Fridge Let them rest @ Roomtemperature for 2h Bake at your favorite temp Hydration: 70% Fermentation style: Cold & slow Flour strength: W340+W300 Ideal for: Airy & Soft crusts Save it, try it, and taste the difference. #homemadepizzadough #pizzadoughrecipe #fromscratchcooking #pizzacontemporanea #pizzaiolo