Neapolitan pizza dough

Ingredients for 1 servings:

• 1 kg wheat flour type 00
• 3 g fresh yeast
• 630 ml water, cold
• 30 g salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 6 hours 15 minutes

60% hydration

Mix the flour and salt in a bowl. Dissolve the yeast in the water and slowly add it. Knead using a hand mixer with a dough hook or a food processor. When the dough is smooth, knead for about 10 minutes longer. Place the dough in a plastic box. Be careful, the dough will triple in size. Let it rest at room temperature for about 24 hours. After 24 hours, divide the dough into approximately 270g portions, stretch and fold them until you have tight balls. Place these balls in the plastic box, leaving some space between them. Then refrigerate the box for about 6 hours. Remove from the refrigerator about 2 hours before use. Very important! Do not roll out the dough, but press the air outwards into the edges with your hand. Then pull and stretch the dough, leaving a 1cm edge, until you reach the desired size of about 27-30cm.