Cold-Fermented Neapolitan-Style Pizza Dough Recipe

Directions

• Heat water to a temperature of 100 degrees Fahrenheit.
• Combine flour, yeast, and salt in a mixing bowl. Gradually stir in water and mix just until all incorporated. Cover bowl and let rest for 20 minutes at room temperature.
• Knead the dough with a stand mixer and dough hook for 5 minutes, or by hand for 10 minutes.
• Form dough into a ball and place in a lightly-greased bowl. Tightly cover bowl and let rise at room temperature for 2 hours.
• Divide the dough into 3 equally-sized pieces. Form each piece into a tight ball. Place dough balls into a lightly-greased container with plenty of room. Cover the container tightly, and refrigerate for 48 hours.
• Remove dough from the fridge and leave at room temperature for 3 hours before using.
• Stretch the dough to the diameter and thickness you want for your pizza. If dough won’t stay stretched, leave it alone to rest for 5-8 minutes so it can relax. Then resume stretching.
• Build and cook your pizza. For a true Neapolitan-style pizza, cook in a high-temp pizza oven at between 700 and 900 degrees Fahrenheit, rotating frequently.