Neapolitan-style pizza dough

Ingredients for 1 servings:

• 1 kg Flour (pizza flour), Tipo 00, e.g. B. Cuoco by Caputo
• 640 g water
• 1 g yeast, still as long as possible
• 30 g salt
• 30 g olive oil, good

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 8 hours; Total time approx. 1 day 9 hours

based on the Neapolitan dough

Dissolve the yeast in 500g of the water. The water should be slightly below room temperature. Knead the flour with the yeast water for about 10 minutes until a smooth, dry dough forms. Let the dough rise for 24 hours in a tall, narrow bowl. 17.5 degrees Celsius is ideal, so it should be slightly cooler than room temperature, but the refrigerator is too cold. The dough will roughly double in volume during this time. After 24 hours, mix the remaining water with the olive oil and dissolve the salt in it. Slowly (!) knead the mixture into the remaining dough. If you add too much water at once, you’ll end up with lumps of dough in the water. Knead until the dough is smooth. Let the dough rest briefly, then divide it into approximately 250g portions. This will make about 7 pieces. Shape these into large balls. The balls should have some surface tension. Let the balls rise for about 8 hours at approximately 17.5 degrees Celsius, covered with a damp cloth. After the rising time, flatten the balls from the inside out, leaving a 1-2 cm thick edge, if possible avoiding contact. Once they’re flattened inside, roll out the dough into large balls. Never use a rolling pin! This will ruin your work. Then top the pizza dough and bake in a pizza oven or on a pizza stone. It’s important to use the highest possible temperature; the ideal baking time is 1-2 minutes.