Neapolitan Pizza Dough Recipe

STEP 1: HYDRATE - Add water to a large mixing bowl. Sprinkle yeast on top of water. Let sit for 2-3 mins.

STEP 2: BUFFER - Mix a handful of flour with the water in the mixing bowl. In the flour bowl, mix in salt.

STEP 3: MIX - Add remaining flour and salt mixture to mixing bowl and combine. The temp should be near 80F here. When flour is incorporated, transfer dough to work surface.

STEP 4: KNEAD - Knead dough for about 10 mins.

STEP 5: FIRST RISE - Transfer dough to an oiled bowl and cover for 2 hrs at room temp. Ideally, make this in advance so it can sit in the fridge overnight after the first rise.

STEP 6: DOUGH BALLS - After first rise, separate into 6, 270g-ish dough balls. Place the dough balls on a large tray with space in between to give them room to rise. Cover and leave at room temperature for 6 hrs. If making this dough in advance, place the dough balls in the refrigerator overnight after the second rise. The dough will need to sit at room temperature for about 2-3 hrs before stretching.

NOTES: OVEN: Ideally, this style dough should be cooked in a pizza oven (800-900F) for about 1-2 mins. In a traditional oven, about 550F for about 8 mins with a preheated pizza stone helps get a similar texture.