Basic Neapolitan Pizza Dough
A slow-fermented pizza dough for Neapolitan-style pies with a tender, airy chew and enough structure for high-heat baking.
Ingredients
- 20 ounces bread flour, preferably Italian-style "OO"
- 0.4 ounces kosher salt
- 0.3 ounces instant yeast, such as SAF Instant Yeast
- 13 ounces water
Directions
- In a large bowl, whisk the flour, salt, and yeast together until everything is evenly mixed. Pour in the water, then use your hands to work it into the flour until you no longer see dry patches at the bottom of the bowl. Seal the bowl well with plastic wrap, and leave it at room temperature to rise for 8 to 12 hours.
- Transfer the dough to a lightly floured work surface and cut it into 4 equal portions. Put each piece into a covered quart-sized deli container or a zipper-lock freezer bag. Move the dough to the refrigerator and let it continue rising for at least 2 more days, or as long as 4.
- Take the dough out of the refrigerator, form each portion into a ball, and let the dough sit at room temperature for at least 2 hours before baking.