Ingredients

Ratio by weight

• 100%- ’00’ High Protein or Bread Flour
• 3%-flour weight coarse salt (sea salt, etc)
• 1%-flour weight traditional active dry yeast
• 60%-flour weight water at room temp

For 4 people

• 670g ’00’ High Protein or Bread Flour
• 20g course salt (sea salt, etc)
• 7g traditional active dry yeast
• 390g water at room temp

Steps

1. Combine flour, salt, yeast in the bowl of a stand mixer (or regular mixing bowl).
2. Stir in water just to combine, and a rough dough ball forms.
3. Stop mixing and let stand for 30 minutes.
4. Knead for 7-10 minutes on medium speed, or until the dough is smooth and elastic.
5. Remove the dough from the mixing bowl, and form into a tight ball on your countertop. Don’t use any flour during this step.
6. Place the dough ball in a container with a tight fitting lid, large enough to allow the dough to double in size.
7. Place the container in the fridge for 18 hours - to - 4 days to ferment.
8. Between an hour to an hour and a half before you want to bake the pizzas, remove dough from the fridge and form into four equal balls. Cover loosely on the countertop and allow to rise and warm before shaping.
9. Start BBQ with pizza stone.
10. Coat dough with flour. Press into a circle from the center out with fingers.
11. Grab dough from an edge and lift up like in the photo. Move hands along the outside to stretch dough into a larger circle.
12. Place the dough into a sheet pan lightly coated with cornmeal.
13. Add whatever ingredients you want and move to the pizza stone.

Notes

• You don’t need oil or sugar in this type of pizza dough.
• Sugar will artificially speed up the dough rise, but will deter yeast growth long term.
• If your yeast is fresh there is no need to bloom or proof it before mixing.
• This dough is Ok after 4 or 5 hours, better after 24, great at 48, and incredible at 72 hours of cold slow fermentation.
• Our Absolute BEST! Neapolitan Style PIZZA DOUGH Recipe