The Three Stages of Making Neapolitan Pizza Dough

There are three discrete stages in the preparation of the dough:

Stage 1 - Mixing, kneading and first rise (also known as the Puntatura)

Stage 2 - Shaping the dough into panetti or balls (also known as the Staglio)

Stage 3 - The long ferment and maturation of upto 24 hours (also known as the Appretto)

We will go through each of these stages in detail in subsequent blog posts.

Once learnt, this is your basic Neapolitan pizza dough template.