1.0Delicious Recipeshttps://www.gzrecipes.com/enlemillericettedivalehttps://www.gzrecipes.com/en/author/lemillericettedivale/Neapolitan Pizza 48-Hour Fermentation - Delicious Recipesrich600338<blockquote class="wp-embedded-content" data-secret="WRAjTBhxBi"><a href="https://www.gzrecipes.com/en/lemillericettedivale/neapolitan-pizza-48-hour-fermentation/">Neapolitan Pizza 48-Hour Fermentation</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/lemillericettedivale/neapolitan-pizza-48-hour-fermentation/embed/#?secret=WRAjTBhxBi" width="600" height="338" title="“Neapolitan Pizza 48-Hour Fermentation” — Delicious Recipes" data-secret="WRAjTBhxBi" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://www.gzrecipes.com/content/uploads/sites/2/2025/11/046D7BFF-C15C-4100-A335-D21077FFF4F5-scaled-7-6918971ed18e22-16784307.jpeg19112560The Neapolitan pizza recipe is one of the tastiest and lightest, especially digestible. The slow and long fermentation (and maturation in the fridge) allows the dough to become very digestible, also reducing the amount of yeast, compared to other quickly-risen pizzas. In this case, we will see a 48-hour fermentation with 70% hydration [...].