Neapolitan Pizza Dough

Yield: 6 Medium Pizzas (pizza keeps for 1 week or dough for 1 month in the freezer)

Time: Prep: 35 mins, Bulk Ferment: 2 hrs, Proof: 1 hr, Bake: 10 min, Total: 3.75 hrs

850 g Bread Flour (~6 ¾ cups) or 00 flour

550 g Water (luke warm)

12 g Instant yeast (~3 ½ tsp)

17 g Table Salt (~1 tbsp)

MIX

In a large glass measuring cup combine the water and yeast, whisk and let sit for 10 minutes until frothy.

Add the flour to the bowl of a stand mixer and slowly add the water on low speed.

Tip: To help combine the dough, form your hand into a cup shape, scoop up from the bottom of the bowl, quickly slap the loose flour into the dough.

Once homogenous, create a pit in the middle of the dough and add the salt.

Knead the dough in a mixer with a dough hook on medium speed for 5-7 minutes until dough forms a satiny, sticky ball that clears the sides of the bowl.

Tip: In absence of a stand mixer, use the slap and fold method. The dough should start off shaggy and dry and become more sticky and stretchy as you knead. It should pass the baker's window test.

BULK FERMENTATION

Place the dough into an olive oiled bowl and cover with a sealed glass cover.

Let the dough rest at room temperature for 2 hours.

Tip: Alternatively allow the dough to cold ferment by letting the dough rest inside of the refrigerator for 1-5 days. If bulk fermenting overnight or the morning of, let the dough rest on the counter for 1.5 hours then retard the fermentation by placing it in the fridge until ready to divide.

DIVIDE AND PRE-SHAPE

Using a floured bench scraper, remove the dough from the bowl and dump onto a very lightly floured counter.

Lay the dough into a long cylinder and divide the dough into 6 equal pieces.

Tip: To ensure all pizzas are the same size, measure the total mass of the dough and divide by # of pizzas. Cover the surface of the scale and weigh each of the pieces, tear off chunks and add to achieve the correct mass.

Shape each piece into taught balls.

Tip: Shape into balls by pinching it closed with one hand while holding and rotating the sticky dough with the other. Place the ball onto a counter and turn and then drag it across the surface, sealing the bottom with your pinkies.

PROOF

Place the dough balls into an lightly oiled baking sheet. Lightly flour the top of the dough to prevent sticking and cover with a reusable kitchen garbage bag.

Proof on the counter for 1 hour before baking if you made the dough the same day, or 1 ½ - 2 hours if the dough is refrigerator cold.

SHAPE AND BAKE

An hour before baking, preheat the oven to 500℉. Adjust the oven rack to the upper middle position, set a baking stone on the rack.

Tip: If you don't have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet which will help maintain the oven's temperature and transfer heat to the bottom of the pizza.

Flour both your work surface and the dough itself generously. Shape the pizza’s.

Tip: Place a dough ball on the counter, keeping the rest covered. Gently press down with the fingers of both your hands a few times, flip over and repeat to create a small disk with a rimmed crust. Using your fingers, stretch the dough as wide as possible on the counter while rotating it. Next use the slap method to shape the pizza.

Transfer the shaped pizza dough onto a semolina coated pizza peel or alternatively on a parchment paper lined metal baking sheet.

Place topping on pizza and bake at 500℉ for 10 to 12 minutes.

Transfer to a wire rack and let cool for 5 minutes before slicing.

Unauthorized

Patrons only

Unexpected Error

Recipe dictation limitations

Recipe dictation limitations

Shopping list

Convert units

Sort ingredients

Breakdown recipe

Logged successfully

What is cook mode?

What is narrative view?

What is this number?

More options

Yield: 6 Medium Pizzas (pizza keeps for 1 week or dough for 1 month in the freezer)

MIX

Tip: In absence of a stand mixer, use the slap and fold method. The dough should start off shaggy and dry and become more sticky and stretchy as you knead. It should pass the baker's window test.

BULK FERMENTATION

Tip: Alternatively allow the dough to cold ferment by letting the dough rest inside of the refrigerator for 1-5 days. If bulk fermenting overnight or the morning of, let the dough rest on the counter for 1.5 hours then retard the fermentation by placing it in the fridge until ready to divide.

DIVIDE AND PRE-SHAPE

Tip: Shape into balls by pinching it closed with one hand while holding and rotating the sticky dough with the other. Place the ball onto a counter and turn and then drag it across the surface, sealing the bottom with your pinkies.

PROOF

SHAPE AND BAKE