Pizza Dough

Recipes our colleagues swear at by

Prep: 30 minsCook: 6 hours risingServes: 8

Neapolitan pizza dough is a strictly described thing. This recipe can be completed in a single day and makes a very consistently tasty dough. Yes, that much salt!

Ingredients

1kg 00 flour
556g water
28 to 30g salt
1 sachet dried yeast

Method

1
Put the water in a large bowl.
2
Add the salt.
3
Add a third of the flour and mix it all together.
4
Add the yeast and mix.
5
Add the rest of the flour and mix until it comes together.
6
Knead for at least five minutes—ideally up to 20 minutes.
7
Leave in the bowl covered with a damp tea-towel somewhere about 21°C for 4 hours.
8
Lightly flour a work surface. Take the dough out of the bowl and cut into roughly 250g lumps (you'll get 6 to 8).
9
Make into balls and leave on the surface for another 2 hours covered with the damp towel.

Chef's Notes

I sometimes use a biga starter, but it takes more work, time, and nuance. The UK version of the EU rules for Neapolitan pizza dough uses 1.8 kilograms of flour and 1 litre of water—ingredients here have been adjusted to 1kg since that's how flour comes in bags.