Neapolitan Pizza Dough – Easy

From mypizzacorner.com

For the dough

• Water (room temperature) – 360g (about 1.5 cups)

• Pizza Flour (00 flour) – 640g (about 4 cups)

• Salt (fine) – 14g (about 1 tsp)

• Yeast (dried or fresh) – around 0.2g to 0.5g (depending on yeast type & room temperature)

Tips:

• This recipe is for a 24 hour prove, so make pizza the night before (or, even better, 2-3 days before)

• Check out pizza dough calculator here to find out the exact amount of yeast required. This will usually be between 0.2g – 0.5g depending on the type of yeast and your room temperature.

Directions:

1. Mix all the ingredients with a dough hook in mixer bowl, starting by adding the water first. 

2. Cover the bowl with cling film and leave the dough to rest for around 1 hour 

3. Turn the dough out onto the counter and knead for around 5 minutes.

4. Place the dough back into the bowl and cover.

5. Leave the dough to prove for around 20 hours in fridge.

6. Divide the dough into 4 equal parts (250g each) using some kitchen scales and a knife (or dough scraper). Ball dough.

7. Place each dough ball into a small bowl and cover. Alternatively, use a large tupperware container with a lid.

8. Leave the dough balls to prove again for about 4-6 hours, or 1-2 days more in fridge.