The perfect Neapolitan pizza dough - nothing less than that! The perfect base 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
DIRECTIONS
- Dissolve the yeast in the water. Add oil and flour.
- Knead the dough at maximum speed until it begins to collapse down the side of the bowl. This takes about 8–12 minutes.
- Add salt and knead the dough for an additional 3–4 minutes.
- Transfer the dough to a container with a bit of 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 them into balls.
- Place the dough in a greased container with a lid, and let it rise at room temperature for about an hour.
- Now the dough is ready to be rolled out and baked in the pizza oven.