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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)

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 Day 1: Mixing Method

1. Add 1220g of Cold Water to mixing bowl
2. Add 4g of Yeast
3. Drip feed 2kg of Flour once yeast has dissolved
4. Turn down the speed as it becomes doughy
5. Add drizzle of oil (does not need much)
6. Use spoon to prevent dough from clogging in bowl
7. Drip feed salt once dough is in one clump
8. Mix for 10-15 minutes and mix to 23°C
9. When ready, remove the dough
10. Tighten up into big ball and place on plate or prep board
11. Cover with tea towel and leave for 20-30 minutes (needs to be smooth)
12. Add into tub (spray tub & dough with oil)
13. Place tub into fridge overnight

Day 2: Morning Process

1. In the morning tighten up the dough into a big ball and leave for 10-15 minutes
2. Portion into 250g dough balls
3. Add to dough tray / proofing tubs (lightly oil tub & dough balls – prevents dough from drying)
4. Leave the dough at room temperature for 3-4 hours