2 Day Neapolitan Pizza Process Planner
⏱️ Key Timing Rules
Poolish Fermentation
12–24 Hours (16-18 optimal)
Must be bubbly and active
12–24 Hours (16-18 optimal)
Must be bubbly and active
Bulk Prove
2–3 Hours
First rise of main dough mass
2–3 Hours
First rise of main dough mass
Tray Proof
4–6 Hours (optimal)
2-10 hrs range for gluten relaxation
4–6 Hours (optimal)
2-10 hrs range for gluten relaxation
Leftover Storage
Up to 48 Hours in fridge
Use in next batch for flavor
Up to 48 Hours in fridge
Use in next batch for flavor