SERVINGS: 5 pizza dough PREPPING TIME: 30 HOURS
Ingredients
1kg Flour 00
610ml Water (4°C - 8°C )
1g Dry Yeast
30g Salt
Method
- Mix the flour, water and dry yeast with your hand in a large mixing bowl until the flour is dissolve. 5 minutes later, add salt to the mixture until it is dissolve. This will result in a crepe/pancake consistency.
- Once the dough has start to come together really well, flip it out on to a bench and start to knead it with both hands absorbing all the remaining flour. Keep working the dough until you find it has come together and has a smooth consistency. (*To check if your dough has been worked enough, you can press down on the dough ball with one finger and if it bounces back, chances are, it's ready!)
- Now, it's time to make your dough balls. To do this, cut a piece of your dough and weigh it on a scale aiming for 300g. Your should have about 5 dough balls in total. To make the dough ball, use your palm and roll it in a circular motion over and again in the one spot until you have a smooth surface, round ball.
- Once you have made the Neapolitan pizza dough ball, place them in a flat surface air tight container and leave this in an ambient location with a temperature in 18°C for 30 hour.
- After 30 hours, your dough balls should have risen and are ready to use. Sprinkle flour on to the bench, placing the dough on top and starting an inch from the bottom and working your way an inch from the top, press down using your fingers. Then stop, turn it over and repeat until you have a small round base with a “cornicione” (crust).
- Gently stretch this by then picking up the dough and slightly stretching it onto one forearm then flipping it onto the bench. Repeat this before shaping it into a circle and then resting it on your bench.
