Neapolitan Pizza Dough with Dry Yeast

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Ingredients

• 1 liter of water (room temperature)
• 50 grams of olive oil
• 25 grams of sea salt
• 1 kilo and 550 grams of flour (all-purpose or 00 flour)
• 10 grams of pure honey
• 5 grams of dry yeast

Instructions

1. In a bowl, pour the water and add the dry yeast, then mix in the honey to activate the yeast.
2. Slowly incorporate 1 kilo of flour into the mixture, stirring for about 5 minutes to activate fermentation.
3. Cover the bowl with a towel and let it rest for one hour to allow for pre-fermentation.
4. Add the remaining flour, salt, and olive oil to the dough, kneading until well combined.
5. Cover the dough with plastic wrap and let it rest for another hour.
6. Divide the dough into 250-gram balls, shaping them smoothly.
7. Place the dough balls on a sheet pan, cover with a little flour, and wrap with plastic wrap, ensuring no air gets in.
8. Let the dough balls rest for 6 to 8 hours at room temperature.
9. After resting, the dough is ready to be used for making pizzas.
10. Preheat the oven, shape the dough into pizzas, add toppings, and bake until the crust is crispy and golden.
11. Enjoy your homemade Neapolitan pizza!
12. Note: Unused dough can be refrigerated for later use.

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