| 571g 00 flour | |
| 348g cold water | |
| 11.4g fine sea salt | |
| 0.4g instant dry yeast | |
| 15g olive oil | |
| (optional) 3–4 g sugar (only if oven struggles to brown) |
| 1. | ** Dough & Fermentation ** |
| 2. | Add the yeast to the water and stir until dissolved. Mix in most of the flour until a rough dough forms, then add the salt and remaining flour. Add the olive oil last and knead until the dough is smooth, elastic, and just slightly tacky. This usually takes about 15–20 minutes by hand. The dough should feel supple, not wet, and sit around 21–23°C when finished. |
| 3. | Let the dough rest at room temperature for about 20–30 minutes, then transfer it to a lightly oiled container, cover tightly, and place it straight into the fridge. Leave it there for 72 hours. During this time the dough will slowly ferment, developing flavor and strength without overproofing. |
| 4. | ** Balling & Final Proof ** |
| 5. | On baking day, remove the dough from the fridge about 4 hours before you plan to bake. Let it sit covered for 45–60 minutes to lose its chill, then divide it into four equal portions and shape each into a tight ball. Place the balls seam-side down in a tray dusted with semolina or 00 flour, lightly dust the tops, and cover. |
| 6. | Let the dough balls proof at room temperature for about 2–2½ hours. When ready, they should feel light and relaxed, spread slightly on the tray, and stretch easily without snapping back. |
| 7. | ** Baking ** |
| 8. | Place a pizza stone on the top third rack of your oven and preheat at maximum temperature (usually 275–300°C) using conventional heat. Allow at least 60 minutes for the stone to fully heat. Ideally, the stone should reach around 300–320°C. |
| 9. | Stretch each dough ball gently, keeping a defined rim and a slightly thicker center than a classic Neapolitan. Add toppings sparingly. Bake the pizza on the stone for about 2–3 minutes until the base sets and begins to brown, then switch the oven to broiler or grill on high and finish for another 60–90 seconds. Total bake time is usually around 4–5 minutes. |
| 10. | ** Stand Mixer Method (Low & Slow) ** |
| 11. | This dough can be mixed in a stand mixer using a dough hook. Add the water to the bowl first and dissolve the yeast completely. Add about three quarters of the flour and mix on low speed just until a rough dough forms. Let this mixture rest for about 5 minutes to allow the flour to hydrate. |
| 12. | Add the salt and remaining flour and continue mixing on low speed until the dough comes together and clears the sides of the bowl. Add the olive oil and mix just until it is absorbed and the dough looks smooth. |
| 13. | Increase the mixer to medium-low and mix for another 2–3 minutes, just until the dough is elastic and slightly tacky. Stop as soon as the dough pulls cleanly from the bowl and forms a cohesive mass. The total mixing time in the stand mixer should stay under 8–10 minutes. |
| 14. | The dough should feel soft and extensible, not tight or warm. If it feels stiff, let it rest for a few minutes and finish with gentle hand folds rather than more mixing. |