Neopolitan Pizza Dough
2 min read
Serves
| 153 grams (1 cup plus 1 tbsp)00 flour | combine the 00 flour | pour the yeast mixture | knead the dough10–15 min | shape each portion2 h | transfer the dough balls1–2 h | preheat your pizza oven | top with your favorite6–8 min |
|---|---|---|---|---|---|---|---|
| 153 grams (1 cup plus 1 tbsp and 2 tsp)all-purpose flour | |||||||
| 8 grams (1 tsp)fine sea salt | |||||||
| 2 grams (¾ tsp)active dry yeast | |||||||
| 4 grams (1 tsp)extra-virgin olive oiloptional |
Method
- combine the 00 flour In a large mixing bowl, combine the 00 flour, all-purpose flour, and fine sea salt. In a separate container, dissolve the active dry yeast in 200 grams of cold water.
- Pour the yeast mixture into the flour mixture and mix by hand until a rough dough forms. Add the olive oil (if using) and continue to mix until fully incorporated.
- 10–15 minKnead the dough on a lightly floured surface for about 10-15 minutes until it becomes smooth and elastic. Divide the dough into 4 equal portions.
- 2 hShape each portion into a ball and place them on a floured surface or tray. Place the dough balls in an oven with the light on and let rise for 2 hours.
- 1–2 hTransfer the dough balls to the refrigerator and let them rest for 1-2 hours. Remove the dough from the refrigerator and let it come to room temperature before using (about 1 hour).
- Preheat your pizza oven outside to its highest setting. On a floured surface, stretch each dough ball into a 12-inch round, being careful not to deflate the edges.
- 6–8 minTop with your favorite ingredients and bake one pizza at a time for 6-8 minutes, or until the crust is golden and the toppings are cooked.