Neapolitan Pizza Dough

Steps

1. Step 1

   In a large mixing bowl combine the bread flour and salt, whisking to distribute evenly.

   • 1 ⅛ lbbread flour, 00 style
   • 10gfine sea salt

2. Step 2

   Dissolve the active dry yeast in the lukewarm water, stirring until fully incorporated; let sit 5 minutes to activate.

   • 2gactive dry yeast
   • ¾ lbwater, lukewarm (about 100°F)

3. Step 3

   Make a well in the flour mixture and pour in the yeast‑water solution (and the olive oil if using). Using a wooden spoon, stir until a shaggy dough forms, then turn onto a lightly floured surface.

   • 2gactive dry yeast
   • ¾ lbwater, lukewarm (about 100°F)
   • 5gextra‑virgin olive oil (optional, for dough handling)

4. Step 4

   Knead the dough by hand for about 10‑12 minutes, stretching and folding until it becomes smooth, elastic, and passes the window‑pane test; the dough should feel tacky but not sticky.

5. Step 5

   Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12‑24 hours (cold fermentation) to develop flavor and the signature airy crumb.

6. Step 6

   When ready to bake, remove the dough, divide into four equal 250 g portions, and shape each into a tight ball. Let the balls rest at room temperature for 30 minutes, covered with a damp cloth.

7. Step 7

   Preheat a pizza stone or steel in a home oven to its maximum temperature (ideally 500‑550°F/260‑290°C) for at least 45 minutes. On a well‑floured peel, stretch each ball into a 10‑inch round, leaving a slightly thicker rim.

8. Step 8

   Slide the stretched dough onto the hot stone, bake for 60‑90 seconds until the crust is puffed, lightly charred in spots, and the bottom is crisp. Remove, cool briefly, and top with your favorite sauce and toppings.