First successful attempt in a Roccbox

Neapolitan Pizza Dough – 4 × 265 g balls

Ingredients:
• 637 g strong bread flour (preferably 00 pizza flour). I used Caputo Pizzeria red bag.
• 402 g water (63% hydration)
• 19 g fine sea salt (3%)
• 1.67 g instant dry yeast (IDY)

Method:
1. Autolyse:
• In a large mixing bowl, combine all the water (402 g) with all the flour (637 g).
• Mix until no dry flour remains.
• Cover and let the dough rest for 12 hours at room temperature (~20 °C).
2. Add Yeast & Salt:
• Sprinkle the instant dry yeast (1.67 g) and salt (19 g) over the dough.
• Mix well until both are fully incorporated.
3. First Rest:
• Let the dough rest for 10 minutes covered.
4. Stretch & Fold #1:
• With wet hands, gently stretch and fold the dough over itself from each side.
• Cover and rest for 10 minutes.
5. Stretch & Fold #2:
• Repeat the stretch and fold process.
• Rest for another 10 minutes.
6. Divide & Ball:
• Divide the dough into 4 equal pieces (~265 g each).
• Shape each piece into a tight ball.
7. Final Proof:
• Place dough balls in a proofing box or covered container.
• Proof at room temperature (~20 °C) for 8 hours.
8. Bake:
• Preheat your pizza oven to around 450–500 °C .
• Stretch dough balls into pizzas, top as desired, and bake until puffed and lightly charred.