Neapolitan Pizza Dough

After working 6 months at an Italian restaurant with a pizza oven, I tried to re-create the same kind of pizza’s at home. This recipe got as close to the real thing once I shelled out the cash for a pizza stone. In an attempt to avoid using plastic wrap and save time, I actually divide the dough into oiled glass containers with lids right away and refrigerate for 4-10 days.

Sources

Taken from Binging with Babish. I also started aging the dough longer after watching Adam Ragusea’s video on pizza bread.

Ingredients

  • 500g bread flour

  • 8g kosher salt

  • 350g tepid tap water

  • 1/2 tsp dried instant yeast (2g fresh compressed yeast)

Directions

  • Start by whisking the bread flour and salt into a bowl. In a separate bowl, whisk together tepid tap water and yeast. Once combined, add to the flour mixture.

  • Mix together in a mixing bowl with a dough hook on low speed for 1-2 minutes, until everything comes together and no dry clumps remain. At this point, crank the dough hook speed up to medium-low and knead for 7-10 minutes until soft and sticky.

  • Drop the dough ball into a lightly oiled bowl, covered with plastic wrap and let sit at room temperature for 8-12 hours. After it has doubled in size, place in the fridge for at least 24 hours and up to 72 hours.

  • Turn the dough out onto an unfloured worktop and divide into 3 equal pieces that weigh 270 grams each. Stretch each piece into a taut little ball, using the edges of your hands and the dough’s own stickiness.

  • Place all 3 dough balls in a well-floured proofing box (or rimmed baking sheet covered with plastic wrap). Let proof for 2-3 hours.