Neapolitan Pizza Dough (Cold Proofed)

https://www.stadlermade.com/pizza-calculator/ For ingredients

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Step 1

In a large bowl, combine most (but not all of) the water and salt.

Step 2

Add about 10–15% of the flour (around 60–90 g) and mix to dissolve.

Step 3

Use the remaining water to dissolve the yeast. Then, stir in the dissolved yeast to the main mixture.

Step 4

Gradually add the rest of the flour while mixing until a shaggy dough forms.

Step 5

Knead on a clean surface for 10 minutes until smooth and elastic. Or in food processor until ready.

Step 6

Cover and let the dough rest at room temperature for 20–30 minutes. Up to 1 hour in winter.

Step 7

Cover tightly and refrigerate for 24–72 hours (48 hours is ideal).

Step 8

Remove from fridge and let rest for 30–60 minutes.

Step 9

Divide into equal pieces based on how many balls/pizzas required (~250–280 g each).

Step 10

Shape each into a tight dough ball.

Step 11

Place in a floured container or tray.

Step 12

Proof at room temperature for 4–5 hours until slightly puffy and relaxed.

Step 13

On a floured surface, gently stretch each dough ball into a 10–12" round.

Step 14

Add tomato sauce, mozzarella, olive oil, and any desired toppings.

Step 15

Bake in the hottest oven possible (250–300 °C / 480–570 °F) for 6–8 minutes.

Step 16

Use a preheated pizza stone or steel for best results.