Neapolitan Pizza Dough

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Ingredients

• 1 kilogram 00 flour (such as D'Agostino brand)
• 100 grams strong flour (such as Dalagiovana Uniqua)
• 620 grams cold tap water
• 1 gram fresh yeast (or 0.3-0.4 grams instant yeast)
• 30 grams sea salt

Instructions

1. In a mixing bowl, combine 1 kilogram of 00 flour and 100 grams of strong flour.
2. Add 620 grams of cold tap water and 1 gram of fresh yeast (or 0.3-0.4 grams of instant yeast).
3. Mix the dough until it reaches a final temperature of 23-24°C, adjusting speed as needed.
4. Let the dough rest for 10 minutes, then give it a final turn in the bowl.
5. Portion the dough into 270-gram balls, shaping them into tight rounds.
6. Allow the dough balls to rest for 5-10 minutes, then reball them to tighten.
7. Let the dough balls rest overnight at room temperature for about 14 hours.
8. The next day, the dough will be ready to use for making Neapolitan pizzas.

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