> an important part of Neapolitan pizza is the slow dough rise using very little amounts of yeast, that should take from a minimum of 7/8 hours to an entire da

> an important part of Neapolitan pizza is the slow dough rise using very little amounts of yeast, that should take from a minimum of 7/8 hours to an entire day or more (of course by storing it in a fridge). This is gospel for pizza. My wife used to run a NYC-style pizza place in college, and later a chain pizza place, and they both had 24-72 hour slow proofs in the fridge. In other words, they mixed the dough and let it rise, very slowly, in the fridge for 2-3 days before using it. Kenji Lopez-Alt has similar advice in his pizza articles.