neapolitan pizza dough

Step 1

Feed your starter if using. Put a bottle of water in the fridge. Go away for 8 hours or so.

Step 2

Measure out your flour, water, salt and yeast. You need a scale to do this. Cups and tablespoons are way too imprecise.

Step 3

Add the water and salt to the mixing bowl of your stand mixer. Add roughly 2/3 of the flour and mix manually.

Step 4

Add the starter to the wet mixture.

Step 5

Add the water to the bowl. Add 2/3 of the flour and the dry yeast and mix manually.

Step 6

Add the salt.

Step 7

Turn your stand mixer on to it's lowest setting. Mix for about a minute and a half. Add the remaining flour.

Step 8

Continue mixing until the timer goes off (six minutes). Look at your dough. If it's one cohesive ball, it's good to go. If not, run your mixer for another minute or so.

Step 9

Remove the dough from the mixing bowl. Knead manually 25-30 times.

Step 10

Cover and let rest for 12 minutes. Use a timer.

Step 11

After 12 minutes, do 2-3 slap and folds. That's described in the text above.

Step 12

Cover and let rest another 12 minutes or so. Set a timer so you don't forget.

Step 13

After 12 minutes, repeat the slap and fold. Put the entire dough ball into a Tupperware. Store the dough in the room you used to measure the temperature and decide how much yeast you need. Let the dough sit for around 24 hours.

Step 14

After 24 hours ball the dough. Use your scale to help you divide the dough. I shoot for around 307 grams.

Step 15

Place it into round Tupperware containers. Let sit another 24 hours.

Step 16

When you are ready to cook, open the dough. Dress the pizza to your taste. Cook the pizza at 750F or so for around 90 seconds. Pay attention. At these temperatures things can go very wrong, very fast.