Neapolitan Pizza Dough Recipe
Recipe with make 12x 250g dough balls
This 00 flour pizza dough recipe uses a food mixer with a dough hook. You can do this recipe my mixing by hand, it will just take longer. We use this recipe ourselves when we are demo-ing at our shows throughout the year!
- ‘00’ Flour (2kg)
- Yeast (4g)
- Cold Water (1220g)
- Salt (45g)
- Olive oil (Drizzle)
(To buy our ingredients click here)
Day 1: Mixing Method
- Add 1220g of Cold Water to mixing bowl
- Add 4g of Yeast
- Drip feed 2kg of Flour once yeast has dissolved
- Turn down the speed as it becomes doughy
- Add drizzle of oil (does not need much)
- Use spoon to prevent dough from clogging in bowl
- Drip feed salt once dough is in one clump
- Mix for 10-15 minutes and mix to 23°C
- When ready, remove the dough
- Tighten up into big ball and place on plate or prep board
- Cover with tea towel and leave for 20-30 minutes (needs to be smooth)
- Add into tub (spray tub & dough with oil)
- Place tub into fridge overnight
Day 2: Morning Process
- In the morning tighten up the dough into a big ball and leave for 10-15 minutes
- Portion into 250g dough balls
- Add to dough tray / proofing tubs (lightly oil tub & dough balls – prevents dough from drying)
- Leave the dough at room temperature for 3-4 hours
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