Neapolitan Pizza Dough Batch



  • 1074 g of 00 flour

  • 644 g water

  • 32 g salt

  • 1/8 tsp. active dry yeast


  1. Pour the water in a mixing bowl.

  2. Add the salt.

  3. Add the yeast and let it sit for about 2-3 minutes.

  4. Add flour and mix in standing mixer.

  5. Now turn out to a counter and kneed for about 5-10 minutes till the dough springs back.

  6. Line a container with olive oil and place dough in the container.

  7. Let it sit on the counter for 26 hours.

  8. Now shape into 250 g balls for pizza.

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