Pizza Chef Makes 6 Neapolitan Pizza in 3 Minutes

By Vincenzo's Plate

Ingredients

Instructions

1. Whisk the dry yeast into the water in a mixing bowl until dissolved.
2. Put the flour in a large container (at least 3 times the dough's volume). Pour in the yeast water a little at a time, shaking the container to absorb it.
3. Shake and scrape until all the water is absorbed and the biga forms. Cover and rest it in the fridge for 14 hours at 4°C, or at a steady 18°C at room temperature.
4. After 14 hours, check the smell: yoghurt-like means it is on track; acidic means start again.
5. Break off 500 g of biga and pull it apart. Add the 350 ml of water, keeping 50 ml aside, and mix until milky white, about 2 minutes.
6. Add the 500 g flour and the optional yeast, then mix by hand until it comes together.
7. Transfer to the bench, add the 30 g salt and some of the reserved water, and work the dough well with your palms and fists, adding the rest of the water as you go.
8. Fold the dough over a few times, then slap it on the bench. Rub oil all over it (canola for crispier, extra virgin for softer) and rest 20 minutes.
9. Weigh 250 g pieces and shape them into balls. Place in a covered container and rest at room temperature for 8 hours, or refrigerate at 4-6°C for 12-24 hours.
10. Uncover the balls. Dust both sides with flour or semolina, then stretch them into rounds with your hands and fingertips, then toss and stretch as in the Neapolitan method.

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