It turns out that adding the salt in the second round of folding the dough was the perfect timing. The dough told me that this was the right way.

you’ve never made pizza dough before, I highly recommend starting with Bonci-style Al Taglio Dough (this page). I’ve fallen in love with this kind of dough recently, and the basic recipe in this book couldn’t be simpler. It calls for dry yeast and store-bought bread flour. You don’t need a mixer. Just stir everything together in a bowl with a

removed to slow down its activity so it lasts longer at room temperature. Most of the recipes in this book call for active dry yeast because it’s consistent, predictable, and widely available. This kind of yeast is a little slow to wake up, which I like, because it gives pizza dough a long, slow fermentation time, and that helps build flavor. I

Hotter ovens cook dough more quickly, giving water less time to evaporate, resulting in a softer overall texture in pizza. Cooler ovens cook dough more slowly, giving water more time to evaporate, resulting in a crisper overall texture in pizza.

SINGLE NAPLES DOUGH BALL AT 70% HYDRATION If you’re baking at 500° to 600°F (260° to 316°C) and want a single Neapolitan pizza tonight, try this dough recipe. A stand mixer does all the work. After mixing, you let it sit on the counter for a couple hours, ball it up, and let it sit again until you’re ready to make pizza. Simple! You can also double

SOURDOUGH AL TAGLIO DOUGH AT 80% HYDRATION: For the complex flavor of wild yeast, replace the dry yeast with 200 grams (about 1 cup) active Bread Flour Sourdough Starter (this page). To account for the flour and water already in the starter, reduce the flour and water in the dough by about 100 grams each. In other words, use 400 grams (about 3

That pizza dough cooks in just 90 seconds. There’s less water in the dough, and the water evaporates quickly at that high temperature: the dough firms up fast, creating a nice, crisp yet foldable crust. At the other end of the spectrum, pizza al taglio usually gets baked in electric ovens at a much lower temperature of 450° to 500°F (232° to

For every 500 grams of flour called for in any of my dough recipes, you can use about 200 to 250 grams of active Whole Grain Sourdough Starter at 100% Hydration (this page) instead of the yeast that’s called for. To account for the flour and water already in the starter, reduce the flour and water in the recipe by 100 to 125 grams each. For

Stefano’s dough is almost 70% water (relative to the flour), which is pretty high for Naples-style dough. That amount of water, gives the dough a lot of bubbles and a big lift, which makes Stefano’s crust light and airy. His pizza oven is about 800°F (427°C) on the floor, which puffs up the dough pretty fast and makes the bottom crust nice and