Ingredients

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Wildfarmed Pizza Flour (12.7% protein) — 400 g

Wildfarmed Rustic White Flour (11.6% protein) — 400 g

Caputo Semola Rimacinata Flour — 50 g

Water (20–22 °C) — 540 g

Extra-virgin olive oil — 15 g (2%)

Salt — 18 g (2.1%)

Instant Dry Yeast — 3 g

Sugar and/or diastatic malt powder — 5 g (1%)

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DAY BEFORE BAKE: MIXING & COLD FERMENT

Autolyse (30–45 minutes)

1. Combine all flour with ~500 g of water.

2. Roughly combine with hands then stand mix until no dry flour remains (will look dry/shaggy).

3. Cover and rest 30–45 minutes.

Add remaining ingredients

4. Sequentially add yeast, remaining 40 g water, salt gradually, olive oil, and sugar to the running stand mixer

5. Mix with dough hook until smooth - 5-7 mins.

6. Check internal dough temp: target 22–24 °C. Cover and leave at room temp for the first hour.

Strengthening

7. Perform 3 stretch-and-folds during this time, spaced 20–30 minutes apart.

8. Each fold: north → south, east → west.

9. Dough should smooth out and gain tension

Refrigerated Cold Ferment (24-36 hours)

10. Cover dough container tightly.

11. Refrigerate 24-36 hours.

DAY OF BAKE

Balling & ambient proof (at least 4 hours before bake)

1. Remove dough from fridge - it should weigh about 1200g. Divide into 4x 300g portions.

2. Shape gently into tight balls, using a claw-hand motion against the worktop.

3. Place into individual containers and seal, leave at room temperature.

4. Ready to bake when: Balls have relaxed and spread slightly, Surface feels smooth and aerated, Finger indent springs back slowly

Shaping

5. Dust bench with semolina and coat dough ball.

6. Press gently with fingertips to stretch

7. After shaping, rest the base 2–3 minutes on the peel to lightly dry the surface → improved char.

Topping

8. Leave plenty of crust unsauced for better rise and blistering.

9. Do not oil the crust before baking (reduces blister formation).

10. Light tomato sauce (San Marzano + salt only), Fior di latte (low moisture, cubed), Parmesan/Pecorino

11. Keep toppings sparse for maximum oven spring.

Baking

12. Preheat to Neapolitan setting (430 degrees c)

13. Launch and bake

14. Optional if getting over-charred: lower heat or turn off and finish in ambient heat.

15. Total bake:~3 minutes.

Finishing

16. e.g. Fresh basil, Fresh buffalo mozzarella, Parmesan microplaned, Olive oil

RESULT PROFILE

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You should achieve:

Puffy, blistered cornicione

Crisp but light base

Good colour development without burning

Soft interior crumb

London–Neapolitan hybrid aesthetics and texture

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