Napoletana Dough

1,450g of flour ≈ 10 dough balls

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Step 1

Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is 'dead' and should be discarded. Begin again with a fresh amount of yeast and water.

Step 2

Combine the flour and malt (if using) in the bowl of a stand mixer fitted with the dough hook. With the mixer running on the lowest speed, pour in most of the ice water, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer.

Step 3

Mix for about 15 seconds, stop the mixer, and add the poolish.

Step 4

Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer. Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula.

Step 5

Add the salt and mix on the lowest speed for 1 minute to combine.

Step 6

Stop the mixer, pull the dough off the hook, and continue to mix the dough on the lowest speed for about 1 minute.

Step 7

The dough won't look completely smooth, but if you rub some between your fingers, you should not feel any undissolved salt.

Step 8

If you do, continue to mix for another minute.

Step 9

Using the bowl scraper, transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth.

Step 10

If the dough is too sticky to knead, sprinkle it with just enough flour to allow you to work with it.

Step 11

Cover the dough with a damp dish towel and let it rest at room temperature for about 20 minutes.

Step 12

Use your dough cutter to loosen the dough and to cut it into thirds.

Step 13

Weigh each piece, adjusting the quantity of dough as necessary to give you equal weights of 9 ounces (255 grams) each. You may have a little extra dough.

Step 14

Form the dough into balls.

Step 15

Set the balls on a half sheet pan, spacing them about 3 inches apart.

Step 16

Or, if you will be baking the balls on different days, place one on a quarter sheet pan and the other two on a second quarter sheet pan, spacing them 3 inches apart.

Step 17

Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under pan(s).

Step 18

Put the pan(s) in a level spot in the refrigerator and refrigerate for 36 to 48 hours.

Step 19

If the dough will be baked in a home oven, it is best to refrigerate it for the full 48 hours.