48hr Neapolitan Pizza Dough By Weight

Now you can order Our 48-Hour Neapolitan Pizza Dough in your own specifications, choose from 2.5kg 5kg, 7.5kg and 10kg you can also choose your hydration level. our dough is crafted using traditional Italian methods and a slow, cold-fermentation process that develops exceptional flavour, texture, and performance. Made with finely milled 00 flour, purified water, sea salt, and a precisely controlled amount of yeast, delivering the ideal combination of extensibility, softness, and structure demanded by authentic Neapolitan pizza making.

Each batch undergoes a full 48-hour maturation, allowing natural fermentation to enhance aroma, improve digestibility, and create a light, airy crumb with signature leopard-spot charring when baked at high temperatures. The dough handles smoothly, stretches effortlessly, and forms a delicate, thin center with a beautifully puffed cornicione.

Designed for wood-fired, gas, or electric ovens capable of 400–500°C, this dough produces classic Neapolitan results: soft yet elastic texture, subtle fermentation notes, and a clean wheat flavour that highlights premium ingredients. Whether used in a professional pizzeria or for high-quality home baking, our 48-Hour Neapolitan Dough delivers consistency, authenticity, and an exceptional eating experience with every pizza.