Casa Valiente · big-cornicione dough, scheduled to your kitchen
Overnight cold ferment — mix, a short room bulk, ball, then chill in boxes. Best flavour and the biggest cornicione. Yeast is computed from the mix→bake window you set.
In overnight mode the dough ferments for the whole window you set above — yeast is calculated from that window, not a separate slider.
Pizza Napoletana — big cornicione
4 ball(s) @ 250 g • 62% hydration • ~24 h ferment • ✓ within AVPN-style range
Flour ('00', high protein)
606 g
100%
Water
376 g
62%
Salt (fine sea salt)
17.0 g
2.8%
Instant dry yeast
1.2 g
0.204%
Total dough
1000 g
🌡️ Water temperature: for a ~23 °C dough in a 20 °C room, mix with water at about 28 °C. Warmer room → cooler water. This is what keeps ferment timing predictable.
Overnight cold ferment (refrigerated) — best extensibility and flavour, and the biggest rim.
📋 Instructions (numbers match the schedule)
Autolyse — flour + water only — Mix the flour with the water only — no salt, no yeast — just until no dry flour remains. Cover and rest 45 min. The flour fully hydrates and the gluten relaxes, giving a far more extensible dough that opens without snapping back.
Final mix — add yeast, then salt — Add the yeast (dissolved in a splash of reserved water), then the salt last. Mix until smooth and elastic.
Stretch & fold #1 — Lift one side of the dough, stretch it up, and fold it over the top; rotate the bowl and repeat on all four sides. Builds strength gently, without heavy kneading.
Stretch & fold #2 — Lift one side of the dough, stretch it up, and fold it over the top; rotate the bowl and repeat on all four sides. Builds strength gently, without heavy kneading.
Stretch & fold #3 — Lift one side of the dough, stretch it up, and fold it over the top; rotate the bowl and repeat on all four sides. Builds strength gently, without heavy kneading.
Balling (staglio) — 4 × 250 g — Divide the dough into 4 pieces of 250 g and shape each into a tight, smooth ball (seam pinched underneath). Place each ball in its own lightly oiled container — or well spaced in a lidded proofing box so they don't touch as they expand. This tension is what later traps gas in the rim.
Into the fridge — cold ferment — Let the balled containers sit at room temperature for about 30 min first, then put them in the fridge (4–6 °C), lids on. They cold-ferment here for most of the time — slow, even, and flavour-building.
Out of the fridge — warm up — Take the containers out about 120 min before baking and leave them closed at room temperature. The balls must come back to room temp before shaping or they'll be tight and tear — don't skip this.
Shape, top & BAKE — Gently open each ball by hand: press from the centre outward, pushing air into the rim — never a rolling pin. Leave a 1.5–2 cm untouched border. Top sparingly, then bake.
Wood/gas oven: 430–485 °C, 60–90 s, rotate once — fierce heat gives the tall, leopard-spotted rim. Home oven: max heat with a steel/stone preheated 45–60 min on the top third; 4–7 min, broiler the last 1–2 min to char the cornicione. Toppings: San Marzano, fior di latte, basil, extra-virgin olive oil — sparingly.
Yeast is a starting heuristic — calibrate to your flour & kitchen on the first batch.
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