This recipe is already included with an active Bakeshop Collection membership and does not need to be purchased separately if you are currently subscribed.
Not every day allows for a 24-, 48-, or 72-hour cold fermentation. Sometimes you simply want exceptional pizza the same day without sacrificing quality.
This formula was developed as a true same-day production dough, designed to move from mixing to baking in approximately 6–8 hours while still allowing sufficient time for proper gluten development, fermentation, and proofing. Rather than chasing the fastest possible pizza, the goal was to create a dependable dough that produces a light, extensible, Neapolitan-inspired crust with balanced chew, excellent oven spring, and consistent handling.
Developed for conventional home ovens, pizza steels, pizza stones, countertop pizza ovens, and commercial baking environments, this formula emphasizes understanding dough behavior just as much as following a recipe.
Whether you're making pizza for your family, your café, or your cottage bakery, this file is designed to teach both the formula and the production system behind it.
Inside this file you'll find:
Complete gram and approximate volume measurements
Production notes and desired dough temperature
Step-by-step mixing and fermentation instructions
Dough development and proofing guidance
Flour selection and ingredient development notes
Baking recommendations for home ovens, pizza ovens, pizza steels, and pizza stones
Working surface and peel preparation recommendations
Yield: Approximately two large 14–16 inch pizzas (about 400 g dough balls)
Please Note: This is a digital download. Due to the nature of digital products, all sales are final. Because ingredients, equipment, flour brands, environmental conditions, and baking methods vary, individual results may differ. The educational notes included throughout this file are intended to help you understand the formula and adapt it successfully to your own kitchen or production environment.
This recipe is already included with an active Bakeshop Collection membership and does not need to be purchased separately if you are currently subscribed.
Not every day allows for a 24-, 48-, or 72-hour cold fermentation. Sometimes you simply want exceptional pizza the same day without sacrificing quality.
This formula was developed as a true same-day production dough, designed to move from mixing to baking in approximately 6–8 hours while still allowing sufficient time for proper gluten development, fermentation, and proofing. Rather than chasing the fastest possible pizza, the goal was to create a dependable dough that produces a light, extensible, Neapolitan-inspired crust with balanced chew, excellent oven spring, and consistent handling.
Developed for conventional home ovens, pizza steels, pizza stones, countertop pizza ovens, and commercial baking environments, this formula emphasizes understanding dough behavior just as much as following a recipe.
Whether you're making pizza for your family, your café, or your cottage bakery, this file is designed to teach both the formula and the production system behind it.
Inside this file you'll find:
Complete gram and approximate volume measurements
Production notes and desired dough temperature
Step-by-step mixing and fermentation instructions
Dough development and proofing guidance
Flour selection and ingredient development notes
Baking recommendations for home ovens, pizza ovens, pizza steels, and pizza stones
Working surface and peel preparation recommendations
Yield: Approximately two large 14–16 inch pizzas (about 400 g dough balls)
Please Note: This is a digital download. Due to the nature of digital products, all sales are final. Because ingredients, equipment, flour brands, environmental conditions, and baking methods vary, individual results may differ. The educational notes included throughout this file are intended to help you understand the formula and adapt it successfully to your own kitchen or production environment.
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