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Best Practice — Pizza Napoletana — Konglungen TK
Christian working at the pizza station at Konglungen
Pizza Napoletana · Christian Oppegaard

Technique and
best practice

The secret behind a great Neapolitan pizza is not the ingredients — it's the technique and patience. Here Christian shares everything he's learned over six years of baking at Konglungen.

Tool Pizzapp (iOS/Android)
Flour 00 · Manitoba
Pre-ferment Poolish · Biga
Yeast type Fresh yeast (FY)
Hydration 62–64 %
Dough balls 260–280 g each
Step 1 — Preparation

Use Pizzapp

Everything starts with the right quantities. Pizzapp calculates flour, water, yeast and salt based on number of pizzas, desired dough weight and proofing time. This is the starting point for all three recipes.

The app automatically adjusts yeast quantity based on temperature and time — which is crucial for good, even proofing without over-fermentation.

Download: App Store / Google Play → search «Pizzapp»

Recommended settings (one-day dough)
Room-temp proofing 09:00–18:00 (9 hrs)
Poolish 30% · 24 hrs
Yeast type Fresh yeast (FY)
Hydration 62 %
Salt 3 %
Weight per dough ball 260–280 g
Method — one-day dough
Pizza going into the wood-fired oven at Konglungen

Pizza going into the oven at Konglungen.

Step by step — Friday to Saturday

The poolish is made Friday evening and rests overnight. Saturday morning the dough is kneaded, proofs until afternoon, shaped into balls — and ready to bake at 6 pm.

Friday 9:00 pm ~12 hrs proofing
Make poolish
Mix flour (30%) and water in the correct quantities (see Pizzapp for details). Stir to an even mass. Cover the bowl with cling film secured with a rubber band. Leave at room temperature until Saturday 9:00 am.
Saturday 9:00 am
Knead the main dough
With a mixer
Place bowl on scales (tare). Add 4 ice cubes. Add water. Pour a little water into a glass and mix in the salt. Mix yeast into the water in the bowl. Add the poolish. Start the machine — add flour gradually. Knead 15 min, add salt water, knead 5 min more.
By hand
Place bowl on scales (tare). Pour in all the water. Mix in salt. Mix yeast into the water. Add poolish then flour. Remove dough and knead by hand for approx. 10 minutes until smooth and not sticky.
Saturday 9:30 am ~4.5 hrs proofing
First proof
Cover the dough with cling film and rest for 20 minutes. Knead lightly by hand and return to the bowl. Cover again and leave to proof until 2:00 pm.
Saturday 2:00 pm
Shape dough balls
Divide dough by weight (260–280 g). Shape the balls — watch an instructional video the first time. Place in individual, lightly oiled boxes (IKEA 365+ with lid works perfectly). Cover.
Saturday 6:00 pm
Ready to bake
Gently remove a dough ball from its box. Shape into a pizza base, top and bake at maximum temperature with a preheated pizza steel or stone. Good luck!
Pizza at Konglungen
🧊 Important tip: Always use ice cubes when using a machine. This keeps the dough temperature below 24 °C and ensures even proofing without the yeast becoming too active too early.

Ready for the recipes?

Best practice applies to all three dough variants. On the recipes page you'll find exact ingredients and step-by-step instructions for one-day, three-day and biga dough.

✓ Lagt i kurven → Se kurv