Neapolitan Pizza Dough
Ingredients: Water, Flour (Tipo 00, W rating 280-330), Salt, Fresh Yeast · 1440 min cook time · 300kcal · ₩3,700
Ingredients
600ml Water, 1000g Flour (Tipo 00, W rating 280-330), 30g Salt, 1g Fresh Yeast
Instructions
1. Start by adding 600ml of water to a bowl.
2. Add 30 grams of salt to the water and dissolve it completely.
3. Add approximately 10% of the 1kg flour (around 100g) into 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 mix until it dissolves completely.
5. Gradually add the remaining flour, a little bit at a time, mixing continuously. Ensure the flour absorbs all the water and keep the sides of the bowl clean by folding the dough.
6. Once the dough has formed, transfer it to a clean bench. Knead the dough using both hands, pushing in and turning over, or pushing down and stretching, until all flour on the bench is absorbed.
7. Check if the dough is ready by forming it into a ball and pressing down; if it pops back up, it's generally ready. For best accuracy, use a thermometer to check the core temperature, which should be between 23 and 26°C.
8. Place the dough aside to rest, covered with a damp cloth to keep it hydrated and prevent a skin from forming.
9. After 2 hours of resting on the bench, return to the dough to make individual dough portions.
10. Place the dough portions into a tightly sealed container. You can let them rest overnight at ambient temperature (16-18°C) for a perfect 24-hour rise and maturation.
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