Neapolitan Style Pizza Dough
Serving Size: 5
Ingredients:
Poolish
200g 00 Flour
200g Water
7g Active Dry Yeast
Dough
5g Honey
300g Bread Flour
250g Cold Water
20g Salt
200g 00 Flour
5g Olive Oil
Semolina Flour to Prevent Sticking
Equipment
Pizza Stone or Steel
Pizza Oven
Pizza Peel
Instructions:
In a Bowl or Large Deli Container, Mix Together the Ingredients for the Poolish Thoroughly
Cover and Allow to Ferment in the Fridge for 24 - 48 Hours
Roughly 3 Hours Before you Plan to Cook the Pizzas, Pull out the Poolish from the Fridge
Add Poolish, and Dough Ingredients to the Bowl of Stand Mixer with the Dough Hook Attachment
Knead on Lowest Setting Until a Shaggy Dough Forms (Roughly 2 Minutes)
Increase Speed to 2 and Knead for 5 Minutes
Increase Speed Again to 4 and Knead Until it Passes the Window Pane Test (The Window Pane Test Refers to the Point at Which the Dough has Enough Gluten Structure to Create a Translucent “Window” When a Pinch Sized Piece of Dough is Gently Stretched and Does not Tear.)
Dump out the Dough onto the Counter and Shape into a Ball
Place the Dough back into the Bowl and Cover with Plastic Wrap and Allow to Proof int he Oven with the Light On until Doubled in Size (Roughly 1 - 2 Hours Depending on Kitchen Temperature.)
Once Proofed, Punch Down the Dough to Release the Air and Then Dump out the Dough on the Counter
Divide the Dough into 5 Equal Pieces using a Kitchen scale
Use Olive Oil to Lubricate 5 Medium Sized Deli Containers or One Plastic Proofing Box
Place The Dough Balls into the Deli Containers or Proofing Box, Seal, and Allow to Rest for One Hour. (If you Want to Make Dough Ahead of Time, You Can Freeze the Dough Balls at This Stage. Allow 4-6 Hours For the Dough to Thaw and Come up to Room Temperature.)
Preheat your Oven to the Max Setting with your Pizza Stone or Steel on the Middle Rack or Light your Pizza Oven.
Form a Pile of Flour or Semolina Flour on your Kitchen Counter
Open up one of the Deli Containers and Invert it Over the Pile of Flour and Allow the Dough the Fall Out and Into the Flour
Coat the Dough Entirely in the Flour
With the Dough in a Rough Circle from the Container, Press the Center of the Dough Ball with Fingers Close Together and at a 45 Degree Angle. This Will Gently Stretch the Dough and Push the Gas in the Dough Out to the Circumference. Once the Center of the Dough is Roughly Stretched Out, Use your Fingers to Indent a ½ Inch Crust around the Circumference.
Gently Pick up the Dough, and Place the Topside of the Dough and Invert it onto your Knuckles
With the Dough Resting on Your Knuckles, Allow Gravity to Stretch the Dough Down and Rotate the Dough so that it Stretches Evenly. (Pay Attention to Spots in the Dough that are Translucent and Avoid Stretching Further to Prevent Tears.)
Once, the Dough is Stretched to a Circle with a Diameter of 12 Inches, Place on a Pizza Peel Dusted with Semolina Flour to Prevent the Dough from Sticking
Sauce and Top Your Pizza and Check that it is not Stuck on the Peel by Giving the Peel a Gentle Shimmy. The Pizza should Slide Easily
Open up your oven and Shimmy the Pizza onto the Stone or Steel Carefully
Close the Oven and Allow the Pizza to Cook Until Your Desired Doneness
If Using a Pizza Oven, Allow Pizza to Cook for Roughly 15 - 20 Seconds Before Using Your Peel to Pickup and Rotate the Pizza 90 Degrees
Rotate Every 10 - 15 Seconds Until Desired Doneness
