Vito Iacopelli's method: a 200g poolish ferments overnight in the fridge, then gets kneaded with Manitoba and extra 00 flour. The poolish builds an open, airy cornicione and a complex, slightly tangy flavour without needing a 3-day cold ferment. Note: despite the 71% hydration, this is a pizza oven recipe — Neapolitan dough needs extreme heat (450–500°C) for its blistered, leopard-spotted crust.
Combine 168g water, 4.2g honey, and 4.2g instant yeast. Add 169g 00 flour and mix until smooth. Let sit uncovered for 15 minutes, then seal and leave at room temperature for 1 hour. Transfer to the refrigerator and ferment for 16–24 hours. The poolish is ready when it has risen, is covered in bubbles, and smells slightly tangy.
Remove poolish from the fridge. In a separate container, dissolve 17.2g salt in 253g water. Combine the poolish with 254g Manitoba flour. Begin kneading, then gradually add 169g 00 flour. Slowly incorporate the salt water while kneading. Knead for 10–15 minutes until smooth and very elastic — the dough should feel strong and alive (Vito calls this 'nervous'). Fold and bang the dough into a tight, uniform mass.
Cover the dough and rest at room temperature for 15 minutes.
Divide into 4 equal pieces of approximately 260g each. Shape each into a tight, smooth ball — seal the seam firmly underneath. Place on a floured tray and cover.
Leave the dough balls at room temperature for 1 hour until puffy and relaxed. They should spring back slowly when pressed.
Bring your pizza oven to full temperature — wood-fired or gas, it should be ripping hot at 450–500°C. Make sure the deck is fully saturated. If using a home oven, max out the temperature with a baking steel on the top rack for at least 45 minutes.
Use the 'press and pull' technique to stretch each ball — press fingers from the centre outward to push air into the cornicione. Do not degas the rim. Top the pizza on a peel dusted with semolina or flour. For wood-fired ovens: use a small piece of wood to create a flame just before launching, then turn once during baking. Bake for 90 seconds to 2 minutes until leopard-spotted. Finish with a light dusting of parmesan and a drizzle of extra virgin olive oil.