Perfect Neapolitan pizza dough - neither more nor less! The perfect dough for a fantastic, classic pizza!
Category: Dough
Servings: 3 - 4
Prep time: 260 minutes
Cook time: 1 minute
INGREDIENTS
Makes 3x 330g dough balls or 4x 225g dough balls.
- 600g Tipo 00 flour
- 20g salt
- 5g dry yeast
- 375ml cold water
- 30g olive oil
HOW TO DO IT
- Dissolve the yeast in the water. Add oil and flour.
- Knead the dough at the highest speed until it releases from the edges. It takes about 8-12 minutes.
- Add salt and knead the dough for another 3-4 minutes.
- Transfer the dough to a bowl with a little olive oil and let it rest in the refrigerator overnight (or 2-3 hours at room temperature).
- Divide the dough into 225g portions and roll into balls.
- Place the dough balls in a greased container with a lid and let them rise at room temperature for about 1 hour.
- Now the dough is ready to be rolled out and baked in the pizza oven.