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Neapolitan Pizza Dough (Hot Oven / 00 Flour)

Name: Neapolitan Pizza Dough (Hot Oven / 00 Flour)
Yield: 5 personal or 3 large
Ingredients: 1000 g white flour; 700 g water; 20 g salt; 2 g yeast

By ari

High-hydration dough tuned for 00 flour and a screaming-hot pizza oven (800°F+). Not for a home oven — for that, see the 500°F steel version. Soft-wheat 00 + this heat profile is the right pairing; in a home oven it goes slack.

Yield5 personal or 3 large

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Steps

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Step 1

Ingredients

Autolyse step - mix together just enough to wet all the flour, and let sit for 30 mins.

Step 2

Ingredients

Add the yeast and salt and turn into dough. Let rise for an hour or two, until doubled in size.

Step 3

Ingredients

Once risen, split dough into even portions of your desires size. Ball and store in fridge until ready to use, preferably at least a day and up to 5.

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