Neapolitan pizza dough recipe

direction

• 1. step 1Divide the water into two batches: 590-595g (20.8-21 oz) (first water) and 5-10g (0.2-0.3 oz) (second water).
  2. step 2Add the first water and yeast to the mixer and mix on low speed for a few minutes until the yeast is dissolved.
  3. step 3Add the flour to the mixer and mix on low speed until all the flour is incorporated and there are no dry spots.
  4. step FourStop the mixer and let the dough rest for 1-2 minutes.
  5. step FiveAdd the salt along with the second water and mix on medium speed for another 2 minutes until all the salt is mixed.
  6. step 6Let the dough rest for 5 minutes before removing it from the mixer. If you want to freeze the dough, divide it into portions and freeze them after removing from the mixer and before fermentation begins.
  7. step 7Shape the dough into a large ball. Place in a bowl, cover, and let stand at room temperature for 3 to 4 hours.
  8. step 8Divide and shape the dough into 260g (9.2oz) dough balls, transfer to a dough tray and cover. Let stand at room temperature for 30 minutes to 1 hour, then place in the refrigerator to ferment for 24 to 48 hours.
  9. step 9Remove the dough balls from the refrigerator and let them sit at room temperature for 3 to 6 hours (time will vary depending on room temperature) before baking.