How to Make NEAPOLITAN PIZZA DOUGH at Home Like a Pizza Chef

By Vincenzo's Plate

Ingredients

Instructions

1. Pour 650 ml water into a large bowl and add 30 g salt. Mix with your hand to dissolve the salt.
2. Add a handful of flour and mix it in by hand, then add more flour and mix again.
3. Work the fresh yeast into the water with your fingers, mix it in, then add a little flour and keep mixing.
4. Add the sugar, mix it in, then add more flour and mix with one hand while turning the bowl with the other. Keep adding flour until it is all used.
5. Use one hand to clean the sides of the bowl and push dry flour into the wet mix.
6. Scoop and mix the dough from the bottom of the bowl around the edges, pressing gently and turning the bowl as you go.
7. Fold in the olive oil. Cover the bowl with a cloth and rest it at room temperature for 5 to 10 minutes.
8. Remove the cloth. Work the dough in the bowl by folding each side into the middle with your fingertips, turning the bowl and repeating all the way around. Repeat a few times until the right consistency is reached.
9. Cover tightly with cling film and a tea towel, leaving no gaps, and leave in a cool place for 16 hours, until doubled in size.
10. Divide the dough into 250 g pieces and shape them into balls.
11. Place the balls in an airtight container or cover them with a cloth and prove for another 3 to 4 hours at room temperature.

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