Pizza Dough
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Real Neapolitan pizza dough. Do use Tipo 00 flour, preferably from Caputo.
Course
Component
Cuisine 
Ingredients
- 154 g flour
- 1000 ml water 12-19℃
- 45 g salt preferably sea salt
- 3.5 g fresh yeast
- 1386 g flour
Instructions
- Fill a bowl with the water.
- Add your salt and stir it into the water until it’s completely dissolved.
- Take the first amount of flour (the small one) and mix it into your salty water.
- Add your fresh yeast. If you don’t have fresh yeast, you can use dry yeast, but make sure to use half of the amount. (Yes, it’s a tiny amount, but trust me, it works!) When the yeast is stirred into the salty, flowery water you can add the second amount of flour to it.
- Now all the ingredients are in the bowl, you can loosely mix them with a spoon or with your fingertips.
- When everything is mixed together, you can start kneading the dough until it has an even, soft and elastic consistency. Because you're going to let it rest for so long, you don't need to knead for ages – it'll be fine.
- Put it straight into the fridge, covered with cling film or a damp towel. Or even better, put it in an airtight container. Then leave it in the fridge for up to three days.
- Take it out of the fridge about 4 hours before you want to bake your pizzas, divide it into portions and shape them into balls. Don't knead it again – just shape the pieces gently into a ball-shape.
Notes
Based on a recipe from Städler Made.