A simple, long-fermented pizza dough made with Caputo Pizzeria flour and just 0.19 gram of instant yeast. The 24-hour fermentation at approximately 70°F develops flavor and produces a supple, extensible dough ideal for Neapolitan-style pizza.
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| Neapolitan Pizza Dough |
Yield: 3 dough balls, approximately 270 grams each
Hydration: 60%
Fermentation: 24 hours total at approximately 70°F
Ingredients:
- 506 grams Caputo Pizzeria flour
- 304 grams water
- 13 grams fine sea salt
- 0.19 gram instant yeast
Instructions:
- Pour the water into a medium mixing bowl, then add the flour. The flour will initially float on top of the water.
- Add the salt to one side of the bowl and the yeast to the opposite side.
- Using four fingers of one hand, rotate the mixture in a tight circular motion until the flour and water begin to combine.
- Continue mixing by hand until the ingredients come together and form a ball of dough.
- Transfer the dough to a clean bowl, cover and allow it to rest for 20–30 minutes. This resting period allows the flour to hydrate.
- After the initial rest, knead the dough for approximately 5 minutes, or until smooth and elastic.
- Gather the dough into a ball and place it in a clean bowl. Cover tightly with plastic wrap to prevent the dough from drying out.
- Allow the dough to bulk ferment for approximately 18 hours at 70°F.
- After the 18-hour bulk fermentation, divide the dough into 3 equal portions of approximately 270 grams each.
- Shape each portion into a tight dough ball. Place the balls in a covered dough box.
- Allow the dough balls to ferment for an additional 6 hours at approximately 70°F.
- After the full 24-hour fermentation, the dough balls are ready to stretch, top and bake.
Tip: Temperature is particularly important with this dough. The very small amount of yeast is designed for a long fermentation at approximately 70°F. A substantially warmer environment will cause the dough to ferment more quickly.
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