70% hydration Neapolitan pizza dough (640 kcal)

Produces enough dough for 2 x 12 inch pizza bases

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix flour, yeast, and 220g water in a stand mixer with a hook attachment. Knead for 10 minutes on medium speed.

Step 2

Stop mixer to add salt. Turn mixer on low and slowly drizzle 25g water, making sure you don’t splatter it around. This process can take a little bit. Run mixer on low until water is fully absorbed, then turn on high for 5 minutes.

Step 3

Turn dough out onto counter and form into a ball. Invert a large bowl over dough and let it rest for 30 minutes.

Step 4

After 30 minutes, divide dough into 2 equal balls, making sure there are no seams. Let rise, covered, for 4-5 hours in a warm, draft-free place. For a fuller flavour dough, it can be placed overnight in the fridge.

Step 5

After dough has sufficiently risen, it is ready to be stretched out for pizzas. If you want a pillowy crust, stretch dough out with your hands. If you prefer a crispy crust, use a rolling pin.