- 500ml/18oz water
- 25g/1oz fine sea salt
- 2.5-3g/ 3/4tsp fresh yeast
- 950g/ 33.5oz ‘00’ flour
- Pour the water into a bowl and mix in the salt and yeast
- Stir in the flour gradually.
- Knead vigorously with light criss-cross punches to oxygenate. Relax and smooth the dough, which forms gradually. Try to replicate the movement of the arm of a mechanical mixer.
- When the dough has absorbed all the flour (the sides and bottom of the bowl are clean) remove from the bowl and continue kneading for 20 minutes on a lightly floured surface.
- Divide the dough into 220-250g portions (perfect size for a 12-inch pizza), roll each portion into a ball and place on a lightly floured tray, leaving a gap between each one.
- Cover with a cloth and leave to proof in a dry cool place for six to eight hours.
- When the proofing time has passed, on a lightly floured surface (just a pinch of flour, no more) stretch the balls one at a time as thinly as possible using your fingertips at first, with the palm of your hand expanding the disc from the centre outwards.
- Add toppings, bake and enjoy.
Recipe courtesy of Paulie's Pizza
You can make the dough in an electric mixer; knead on speed 1 for 15 minutes. Finish kneading on a worktop, then divide. This makes a lot but dough freezes well.
You can use a rolling pin to stretch out the dough but you will lose the puffy edge that Neapolitan pizza is famous for.