This is a Neapolitan pizza dough at 63% hydration which will be perfect for outdoor, high temperature ovens. Adjustments to the hydration are included in the recipe to accommodate cooking the pizza in a home oven.

It will make a nice puffy crust on the rim and a thin, firm base crust. What I like about this dough: 1) you do the cold fermentation after you shape the individual dough balls so you have less work the following day when you want to bake them, 2) no need to make a Poolish the night before, again simplifying the process without compromising on the quality of the dough.