Neapolitan Pizza Dough (24hr)

Recipe makes two individual 12-14" pizza crusts. Pizza dough keeps up to 1 week in refrigerator if sealed.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by getting warm water in a container to mix it in. Ensure it is not too hot or too cold otherwise it will kill the yeast.

Step 2

Add honey and salt to water and stir until dissolved

Step 3

Once other ingredients are dissolved into the water, add the yeast and let it sit for at least 5 minutes. The mixture should foam up noticeably.

Step 4

While waiting for yeast to rise, add flour to a large mixing bowl. (if a kitchen scale is available, flour can be measured as 210 grams per serving of pizza dough)

Step 5

Once yeast mixture has rested, pour it into the bowl of flour and mix ingredients until combined.

Step 6

Knead the dough mixture by hand for roughly 2 minutes. Cover the bowl with a damp towel and let rest for 3-4 hours.

Step 7

Once dough has risen, very lightly knead it with your fingers and then remove from the bowl. Now, slice the dough into the number of servings you have prepared. (if you followed the 3 1/3 cups of flower recipe, cut the dough in half)

Step 8

Do not knead the portions of dough, but instead, fold each one over itself 8 times or until a smooth consistency is formed. Do this for each ball of dough.

Step 9

Finally, prepare a medium sized bowl for each pizza dough, lightly coat the inside of the bowl with olive oil, and then place the dough in the bowl. Cover with some air-tight wrap or lid and leave to rest in the fridge. For full flavor and a bubbly crust, you should leave the dough in the fridge for 20 hours minimum. For a quicker turnaround, you can take it back out after 6-8 hours.

Step 10

When you are ready to make a pizza with the dough, remove it from the fridge at least one hour early. If you do not, the dough will be difficult to knead and spread out evenly and it will not cook as consistently.

Step 11

Lightly sprinkle corn flour on a clean surface. Spread the pizza dough out evenly with either a roller or your fingers. For a full neapolitan shape, your hands will work better to have a thin pizza and a thick crust.

Step 12

Finally, load on your ingredients and cook your pizza. I have found the most success using a pizza stone and preheating the oven to 550 degrees Fahrenheit.