Napoli pizza dough

Ingredients for 3 servings:

• 500 g pizza flour type 00 (recommendation: Caputo pizza flour)
• 340 g water, cold
• 15 g salt
• ½ g fresh yeast
• Durum wheat flour for sprinkling
• e.g. tomato sauce
• e.g. buffalo mozzarella
• n. B. Pecorino

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 45 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 1 day 1 hour 53 minutes

Mix the pizza flour with about 90% of the water and let it rise, covered, at room temperature for 30 minutes. Dissolve the yeast in the remaining 10% of the water. After 30 minutes, pour the yeast water over the dough and massage it into the dough. Pour the dough from the bowl onto the worktop and knead until smooth, approx. 10-15 minutes. Fold the dough several times and roll it into a ball. Cover the ball and let it rest under the bowl for approx. 15 minutes. Then do the window test to see if the dough is stretchy. Fold the dough several more times, roll it into a ball, and place it in a bowl. Cover the ball with plastic wrap and let it rise for approx. 18 hours at room temperature. After 18 hours, turn the dough out onto the worktop and divide it into 3 equal pieces, approx. 280g. Stretch and fold the dough pieces several times and roll them into balls. Place the balls in a container and let them rise for 6 hours at room temperature (bulk proof). Sprinkle the dough generously with durum wheat flour and place it from the container onto the plate, then expand it from the inside out with your hands, pressing any air into the edges. Spread the tomato sauce on the pizza and top it as desired, ideally with buffalo mozzarella and pecorino. Bake the pizza in a preheated oven at max. temperature (pizza setting) or top/bottom heat for about 8 minutes. Tomato sauce recommendation: Crush whole San Marzano tomatoes by hand and bring to a boil, add a finely chopped garlic clove, and season with salt and pepper. Finely chop the basil, add it, and remove from the heat.