Neapolitan Pizza

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the water, honey and yeast in a container.

Step 2

Add the flour and let it sit at room temperature for 15 minutes

Step 3

Now seal the container and continue to let it sit at room temperature for 1hour.

Step 4

Now transfer the container to the refrigerator. Leave it there between 16 to 24 hours. No more than 24 hours. Your polish will become sour.

Step 5

Take out your polish from the refrigerator and let it sit at room temperature for 1 hour.

Step 6

In a large bowl add all the polish, 300g of Manitoba or bread flour, 200g of 00 flour and mix.

Step 7

In a separate bowl mix 300ml of water and the 20g of salt.

Step 8

Slowly pour the salt water in the bowl with the flour and polish mixture. Mix and aerate, then let it sit for 15 minutes.

Step 9

Put some olive oil in your hands and create a ball with the dough. Add a small amount of olive oil on the surface of the dough ball so it doesn’t dry. Cover with a damp cloth for 1 hour.

Step 10

Divide dough equally to make individual pizza dough balls. Lightly brush olive oil over the surface. Cover and let rest for 1 hour.

Step 11

Shape your pizza dough and bake your pizzas.

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