Complete recipe for a Neapolitan pizza dough with 48-hour fermentation

A technical analysis on how to choose the W index or flour's strength and where to find it

we will discuss the two resting periods that occur between the end of kneading and baking our pizza: bulk fermentation and final proofing. Bulk fermentation is the resting period between the end of kneading and shaping, and the final proofing is the period between shaping and stretching.