Pizza Dough, Fermentation & Technique

Neapolitan pizza dough is made from four ingredients: flour, water, salt, and yeast. What changes is what happens after mixing — specifically, how long it ferments and at what temperature it cooks. At Via Napoli, the dough rests for 48 hours. During that time, the yeast breaks down complex starches, the gluten network develops fully, and the dough becomes lighter and easier to digest than anything mixed and cooked the same day.

This section covers the technique behind the pizza — how wood-fired Neapolitan pizza dough is made, what happens at 450–480°C in 60 to 90 seconds, and why the fermentation process matters as much as the toppings.