Naples dough, 72 hours — cookly.recipes

Seventy-two hours cold, so the crust puffs and stays light instead of going bready.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Digital scale, Proofing boxes, Pizza steel or stone
Allergens: Gluten, Milk
Method: 28 steps · 12 photographed · 4 filmed
Components: 2 made from scratch
Films: 3, 21 min

2 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Poolish

Film

A loose flour-and-water batter with a pinch of yeast, fermented 16 hours before the main mix — a starter, not a dough in itself.

Mixing everything at once gives dough that tastes only of flour; this pre-ferment builds aroma overnight on a fraction of the yeast.

Tipo 00 flour000 g
Water000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 5
Time: 16.2 h
Hands-on: 10 min

Makes 400 g · ready 16 hours after mixing, then good for about 2 hours only — it cannot be stored or refrigerated

Mixed 16 hours before the dough, so the evening before the 72-hour cold rest starts

Weights and method unlock on purchase

San Marzano passata

Tinned whole San Marzano tomatoes crushed by hand and seasoned raw — it is never cooked before the oven.

Blending whips in air and turns it pink and bitter; jarred passata is cooked twice and goes sweet and flat.

Tinned whole San Marzano tomatoes000 g
Fine sea salt000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 20 min
Hands-on: 12 min

Makes 350 g · sauces 4 pizzas, keeps 3 days refrigerated

Up to 24 hours ahead, or while the dough balls come up to room temperature

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Tipo 00 flour000 g
Water000 g
Fresh yeast000 g
Fine sea salt000 g
San Marzano tomatoes000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 21 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING6:00

Reading a flour bag: W value and why it matters

TECHNIQUE7:00

Shaping without touching the cornicione

KIT8:00

Getting a home oven to behave like a wood fire

METHOD

STEP BY STEP — 28 STEPS

12 photographed · 4 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 12 of the 28 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.

Hardest step: opening the ball without crushing rim — step 17 of 28.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 22 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Salvatore Ricci watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
The poke test for a proofed ball
What to do about it
02
Launching off the peel first time
What to do about it
03
Why the steel goes on the top shelf
What to do about it

The chef's hidden note

The hydration to run in a home oven — it is not the one Neapolitan recipes print.

Written by Salvatore Ricci. Visible only to people who bought this recipe.

Read it — $14.99

NOTES FROM THE KITCHENS

647 verified cooks · 84% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $14.99 ONCE

647 people cooked it, 84% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.

One payment · Yours for good · No subscription