Direct Pizza Dough with a Long Ferment


Nothing like an authentic, Napolitana style, wood fired, thin crust pizza! And since purchasing my Fontana Forni Wood-fired Oven it is like an Italian Pizzeria in my own backyard! Did you know we are a Fontana Forni Oven dealer? Contact us if you’re interested in learning more about them!

Unlike thick crust, pan pizza…thin crust pizza is an entirely different dough and cooking technique! There are many different methods to achieving a beautiful result but in order to start gradually and learn all the ropes I recommend starting with an easy, direct dough first! This recipe is just that! Even a beginner can get outstanding results and if you wish to up your game with specialized flours and preferments, such as a poolish, I have an Online Advanced Pizza Course as well… Downloadable or through a Private Facebook group check it out HERE…. 

Simple Direct pizza dough with long fermentation

This is what you need to make between 5 and 8 pizzas:

Flour: 1 kg or 2.2 lbs.

Water: 700 grams

Salt: 20 grams

Instant Yeast: 2 grams (1/2 tsp.)

All the step by step instructions are found in this video on my YouTube Channel. Please subscribe to my channel for more tips, tricks and recipes!

I have also just started a NEW Private Facebook Group… Pizza and bread for Dummies*… agree to the rules and join here! 

Happy Spring! I want to see your beautiful pizza photos on Facebook and Instagram and tag us!

Ciao for now, Natalina

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Natalina Bombino Campagnolo Inc.