Neapolitan Pizza Dough
Ingredients
- 500 g tipo 00 or bread flour
- 325 ml lukewarm water
- 10 g salt
- 3 g dry yeast
- Semolina, for dusting
- Tomato passata, mozzarella, and basil, to top
Instructions
- Stir the yeast into the water and rest for 5 minutes.
- Mix in the flour, then the salt, and knead for 8 minutes until smooth.
- Cover and rise for 2 hours, then divide into four balls and refrigerate overnight.
- Bring the dough to room temperature, then stretch each ball by hand.
- Heat the oven as high as it goes with a baking steel or tray inside.
- Top the bases lightly and bake 6-10 minutes, until blistered at the edges.
Notes
Less topping is more: a thin layer of passata, torn mozzarella, and basil is the classic for a reason.
Recipe from RecipoHub — https://recipohub.com/recipe/neapolitan-pizza-dough/