Neapolitan Pizza Dough
Ingredients: water, flour, salt, fresh yeast · 1500 min cook time · 250kcal · ~₩2,700
Ingredients
600ml water, 1000g flour, 30g salt, 2g fresh yeast
Instructions
1. Start by adding 600ml of water to a bowl.
2. Add 30g of salt to the water and dissolve it completely.
3. Add about 10% of the flour to the water and salt mixture. Mix until it reaches a consistency similar to crepe or pancake batter.
4. Add 1 to 2 grams of fresh yeast directly into the mixture and let it dissolve.
5. Gradually add the remaining flour, a little bit at a time, mixing continuously with one hand. Ensure the flour absorbs all the water and keep the sides of the bowl clean.
6. Once the dough has formed, transfer it to a clean bench. Use both hands to knead the dough, pushing in and turning it over to aerate it. Continue until the dough is smooth and elastic.
7. Place the dough in a bowl and cover it with a damp cloth to rest for 2 hours at room temperature. This keeps the dough hydrated and prevents a skin from forming.
8. After 2 hours, divide the dough into portions, typically between 220g and 250g for Neapolitan pizza.
9. Form the portions into dough balls. You can place them in a tightly sealed container and let them rest overnight at ambient temperature (16°C-18°C) for 24 hours for optimal rise and maturity.
10. After 24 hours, the dough should be nicely risen and have a good bounce. Lightly flour your work surface.
11. To stretch the pizza, start 1 inch from the bottom edge and work your way up to 1 inch from the top, pressing down with your fingers. Rotate the dough and repeat. Avoid pressing on the cornicione (crust edge).
12. Place your right hand 1 inch in from the edge. With your other hand, crimp the dough using three fingers on the bottom and two fingers over the top. Stretch the dough.
13. Hold the stretched dough on your forearm, then flip it back over. Practice this motion to build muscle memory for faster stretching.
14. When cooking, place the pizza in the oven. To turn the pizza, always bring it out of the oven, turn it in front, and then place it back in. This prevents picking up ash and keeps the pizza clean.
Source: Watch the original video