Neapolitan Style Pizza Margherita with 24 Hour Dough
Chewy, blistered pizza with a puffy crust, made from a slow cold fermented dough that works in an ordinary oven.
- Time29 hr (mostly resting)
- LevelMedium
- Costabout £1.13 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 788kcal
- 100.8gcarbs
- 4.1gof which sugars
- 30gfat
- 14.8gsaturates
- 28.5gprotein
- 4.9gfibre
- 5.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Stir the flour, 2 tsp salt and the yeast together in a large bowl. Add the cold water and mix to a rough, shaggy dough. Cover and rest for 20 minutes.
20 min - 2
Knead on a lightly floured worktop for 8 to 10 minutes until smooth and springy. It should be slightly tacky but not sticking to your hands.
10 min - 3
Put the dough in a bowl oiled with 1 tbsp olive oil, cover and leave at room temperature for 2 hours.
120 min - 4
Divide into 4 balls of about 210 g. Roll each into a tight ball. Put them in separate lightly oiled lidded boxes, or on a floured tray inside a large covered bag, and chill for 24 hours. The dough keeps for up to 48 hours.
1440 min - 5
Take the dough out 2 hours before baking and leave it covered at room temperature. At the same time stir the passata and 0.5 tsp salt together.
120 min - 6
Put a heavy baking tray or pizza stone on the top shelf and heat the oven as high as it goes, at least 240°C (220°C fan), for 45 minutes.
45 min - 7
Dust a ball with semolina and press it out from the centre with your fingertips to about 28 cm, leaving a thick rim. Do not use a rolling pin or you will knock the air out. Spread 3 tbsp tomato over the middle and scatter over a quarter of the mozzarella.
- 8
Slide the pizza onto the hot tray and bake for 6 to 8 minutes, until the rim is puffed with dark blisters and the cheese is bubbling. Top with basil and a drizzle of oil. Shape and bake the rest one at a time.
8 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
