Neapolitan Pizza Dough
Authentic Nepolitan Pizza Recipe with percentage ratios from AVPN
- 482 g Tipo 00 Flour
- 289 g Water
- 17 g Fine Sea salt
- 0.48 g Fresh yeast For dry yeast, divide by 3
Mix the flour, salt, and yeast with a wooden spoon or dough whisk in a large bowl.
Add water and mix until the flour absorbs all the water.
Turn and knead the dough until it looks homogeneous.
Rest the mixture (bulk ferment) for 18 to 24 hours, until it has at least doubled in volume.
Divide the dough into four equally sized pieces on your flour-dusted working surface.
Roll each piece into a ball.
Refrigerate for 24 to 48 hours.
At least one hour before you plan to cook the pizza, take the dough out of the refrigerator.
Calories: 435kcalCarbohydrates: 87gProtein: 14gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1653mgPotassium: 122mgFiber: 3gSugar: 1gVitamin A: 2IUCalcium: 21mgIron: 1mg