Pizza Napoli
Recipe:
664 g flour (Tipo 00, such as Tosca Farina Pizzamel)
418 g water
17 g salt
0.7 g fresh yeast
Instructions:
Day 1:
Lightly mix the flour and water until the dough comes together. Let the dough rest at room temperature for 20-25 minutes (autolyse). Add the salt and mix well. Add the yeast. Knead at low speed for 5 minutes. Rest for 10 minutes. Knead for approximately 5 minutes at medium speed until the dough becomes smooth and elastic. Shape the dough into a ball until the surface appears even. Let the dough rest in an airtight container at room temperature for 24 hours.
Day 2:
Divide the dough into 4 portions of approximately 275 g each, using a dough scraper. Shape each portion into a ball by folding the top into the bottom of the dough. Repeat until the surface becomes smooth, making sure to seal the bottom of the dough. You can lightly coat the dough balls with oil to prevent drying, and place them in a proofing container. Let the dough balls rest in the refrigerator in an airtight container for 24-72 hours.
Day 3:
Remove the dough from the refrigerator 3-4 hours before use to allow it to come to room temperature and make it easier to work with.
