Getting better

Neapolitan Pizza Dough (2 x 320g balls)

Ingredients:
• 385 g flour (tipo “00” recommended)
• 243 g water (63% hydration)
• 12 g salt (3%)
• 0.2 g instant dry yeast (IDY)

Method:
1. Mix:
• Dissolve the yeast in the water.
• Add the flour gradually and mix until a rough dough forms.
• Add the salt and knead until smooth.
2. Knead:
• Knead for about 8–10 minutes by hand (or 5–6 minutes with a mixer) until the dough is elastic and smooth.
3. Bulk Fermentation:
• Cover the dough and let it rest at room temperature (about 21.5°C) for 15 hours.
4. Divide & Shape:
• Divide the dough into 2 balls (320 g each).
• Place in lightly oiled containers or a covered tray.
5. Final Proof:
• Let the dough balls rest until they’re airy and puffy (they should nearly double).
6. Stretch & Bake:
• Stretch by hand into pizzas (avoid using a rolling pin).
• Bake in your oven or pizza oven at the highest temperature possible until golden and blistered.