Neapolitan-Style Pizza Dough

Ingredients

• 500g "00" flour (or bread flour)
• 325ml water (65% hydration)
• 10g salt
• 3g instant yeast (or 1g for 24-hour cold ferment)

Method

1. Dissolve yeast in water. Add flour and salt. Mix until combined, knead 10 min until smooth and elastic (windowpane test).
2. Same-day: Rise 2 hours at room temp. Best flavor: Rise 1 hour at room temp, then refrigerate 24–72 hours.
3. Divide into 4 balls. Let come to room temp 1–2 hours before shaping.
4. Stretch by hand — never rolling pin (preserves the airy rim).
5. Top simply: crushed San Marzano, fresh mozzarella, basil, olive oil.
6. Bake on preheated stone/steel at highest oven temp (500–550°F) for 6–8 min.

What You're Practicing

• Baker's percentages: hydration = water weight ÷ flour weight
• Cold fermentation: slow yeast activity develops complex flavors
• Hand-stretching technique: gravity and gentle pulling, not a rolling pin
• The windowpane test for proper gluten development