Pizza dough (Neapolitan)

Ingredients for three ⌀32 cm pizzas

• 325 ml · Lukewarm water (35–40º C)
• 2 g · Yeast
• 500 g · Type 00 / 550 flour
• 15 g · Salt
• 10 ml · Olive oil

Process

1. In a big bowl, dissolve the yeast in lukewarm water;
2. Pour ~100 g of flour into the yeast-water mixture and stir until it's all mushy;
3. Now, add the salt and continue stirring for a minute;
4. Add the remaining flour and mix with a laddle or a spoon until it all sticks together;
5. Add olive oil and continue mixing until it starts sticking together and you feel like you could mix it by hand;
6. Remove the mixture from the bowl and continue mixing by hand for ~10 minutes;
7. Resting period. Cover the dough and let it rest for an hour;
8. Now that the dough has rested, cut it into 3 equal parts;
9. Shape the dough into balls and set them aside on a baking tray sprinkled with flour;
10. Cold proofing. Cover the tray so that it's airtight and put it into a fridge for at least 24 hours;
11. Once you're ready to bake your pizzas, take the dough balls out of the fridge and allow them to rest at room temperature for ~2 hours.

Notes

• You can skip using olive oil if you have a specialized oven that heats up to ~500º C.