Napolitanian Pizza Dough
Ingredients
- 500 g flour ( W value of 220-260 / 12-15% protein )
- 350 ml water (luke warm)
- 30 g salt
- 5 g fresh yeast
- 10 ml Olive oil
Instructions
Pour the water in to a large bowl. Add the salt and mix until the salt is dissolved.
Add 10 % of the flour to the salt and mix until all small lumbs have dissolved.
Add the yeast and mix with your hands until the yeast is fully desolved. This should take not longer then a few seconds.
Slowly add parts of the flour and mix with your hands. Always until all the flour is absorbed. This will take longer the more of the flower is already used.
When all flour was used up, you can use a kitchen machine for around 5 minutes to knead the dough until it is smooth. By hands this could take around 15 minutes.
Drizzle some olive oil on top of the dough and then add a damp towel on top of the dough and let the dough rise for at least two hours.
After these two hours form small dough balls (~200-250g) and put to the fridge for 8-24 hours in an air tight box.