Neapolitan Pizza Dough

There’s a true art to Neapolitan pizza dough: four humble ingredients—“00” flour, water, sea salt and yeast—melded into a light, pillowy canvas that puffs into golden-edged perfection under searing heat. Our authentic Neapolitan dough is slow-fermented for 24 hours, developing a tangy, complex aroma that sings through every tender bubble.

Ingredients:

Yield: Two 12-inch pizzas
• 153 grams 00 flour
• 153 grams all-purpose flour
• 8 grams fine sea salt
• 2 grams active dry yeast
• 4 grams extra-virgin olive oil

Directions:

1. In a large mixing bowl, combine flours and salt.
2. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
3. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
4. To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.