Neapolitan Pizza Dough (8h)

• 30 ml cold water
• 15 g salt (3 tsp)
• 530 to 540 g 00 flour (W 250-310)
• 1 g fresh baker's yeast
• 10 g olive oil
• 80 g extra-fine semolina or spolvero (for dusting)

This recipe makes 3 balls of dough weighing around 270 g each (pizzas with a diameter of 30 cm).

1. Prepare the dough by hand in a bowl or in a food processor fitted with a hook. Knead for around 10 minutes in total.
2. In a food processor: pour the water and salt into the bowl of your food processor. Mix to dissolve the salt. Add about 50 g of flour (10% of the total) and the yeast. Start the food processor on a low speed and gradually add the rest of the flour. Add the olive oil and knead on a medium speed until absorbed (2-3 minutes). Adjust the speed if needed. Knead until the dough pulls away from the edges of the bowl.
3. If you’re kneading by hand: pour the water and salt into a large bowl. Mix to dissolve the salt. Add about 50 g of flour (10% of the total) and the yeast. Rotate the bowl with one hand and, with the other hand, fold the flour from the bottom of the bowl onto the top. Gradually add the rest of the flour while continuing to mix. When the flour is combined (no more residue on the sides of the bowl), the dough can be kneaded on your work surface.
4. The pizzaiolo’s technique for kneading by hand: roll out the dough, without tearing it, with the palm of your hand. Then turn the ball of dough over and give it a quarter turn, "slamming" it onto the work surface. Repeat these steps as many times as needed until you have a smooth dough.
5. Put the dough back into the bowl. Add the olive oil and knead again. When the oil has been absorbed by the dough, return it to the work surface. Knead until the dough is soft, smooth and fairly elastic.
6. Leave the dough to rest for 2 hours under cling film (or a damp tea towel) at room temperature.
7. Divide the dough into 3 pieces of 270 g each. You can use a dough cutter to help. On your work surface, shape the 3 pieces into balls, making sure that the tops of the balls are smooth. If the balls are a little dry, brush them lightly with water. Store your balls of dough in one or more plastic boxes, making sure they don't touch the edges so they rise evenly. Make sure they are in a draught-free place. Let the dough rest for 6 hours. (Culinary technique: How to shape balls of dough)
8. Turn on your oven and let it preheat (30 minutes on the highest setting).
9. Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. This will stop the dough from sticking and make it easier to move. Roll out your balls of dough, making sure each one is less than 30 cm in diameter.
10. Dust the pizza peel lightly with extra fine semolina. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
11. Add the ingredients of your choice to the pizza dough on the peel.
12. Place the pizza in the oven and bake for around 90 seconds, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
13. Using the peel, take the pizza out of the oven and slide it onto a serving plate. Slice, serve and enjoy!

Tips:

• Adjust the amount of water according to the flour you are using to ensure the best possible dough consistency. Depending on the flour, the amount of water it can absorb varies.
• If you're in a hurry: you can place the balls of dough in your domestic oven preheated to 35°C to speed up the rising process.
• For the "verace pizza napoletana" (true Neapolitan pizza) the balls of dough should weigh between 200 and 280 g for a pizza with a diameter of between 22 and 35 cm.
• The resting time of the balls of dough may vary according to the temperature and humidity of the environment and the absorption of the flour used.
• If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 380-430°C.