How to Make Contemporary NEAPOLITAN PIZZA DOUGH Like a World Best Pizza Champion

By Vincenzo's Plate

Ingredients

Instructions

1. Put the water and salt in the stand mixer and mix gently until the salt dissolves.
2. With the mixer on low, add about 10% of the flour slowly.
3. Add the yeast and Lemady while the mixer runs on low.
4. Keep adding flour in scoops, letting each one fully absorb before the next.
5. Once all the flour is mixed in, take the dough out and place it on the counter.
6. Cover with a damp towel and rest for at least 2 hours.
7. Dust the dough with flour, then shape it into balls using your preferred folding method.
8. Weigh each ball to check it is neither too large nor too small.
9. Place the balls in a container with a few inches between them.
10. Store in a temperature-controlled room or the fridge for at least 18 hours.
11. Dust the counter with flour and stretch a dough ball by pressing the centre with one hand and pulling the edge across with the other, flipping the hand over each time.
12. Top with tomato sauce, fresh basil, mozzarella and a drizzle of extra virgin olive oil.
13. Bake, turning the pizza periodically during baking.
14. Cut the finished pizza with kitchen scissors.

Summarized from Vincenzo's Plate's video. Watch it for the details.