Neapolitan Pizza Dough

This pizza dough takes time, so if you’re in a hurry, hustle down to your neighborhood grocery store and pick up some pizza dough that is already made.

However . . . if you want the most delicious pizza dough you have ever had unless you’re in Naples, then take the 3 or 4 days required to make this one! Most of this time is just allowing the dough to ferment — your only hands on time is day 1 when you combine the ingredients — other than that, it just hangs out in the fridge. Try it. It’s worth it!

20 ounces (about 4 cups) bread flour, preferably Italian-style “OO”
.4 ounces kosher salt (about 4 teaspoons)
.3 ounces (about 2 teaspoons) instant yeast, such as SAF Instant Yeast
13 ounces water

1. Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.

2. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

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