Pizza Dough
A slow-fermented Neapolitan-style dough
Very little yeast and a long cold ferment, which is where the flavour comes from. A dough proved in two hours tastes of nothing much; the same dough after two days in the fridge tastes of bread.
Sixty-five per cent hydration is workable by hand and still open-crumbed.
Ingredients
- 4 cups (500g) type 00 or bread flour
- 1 1/3 cups (325g) cold water
- 1 1/2 teaspoons (10g) fine salt
- 1/4 teaspoon (1g) instant yeast
- 1 teaspoon olive oil
Instructions
- Mix the flour and water until no dry flour remains. Leave to rest, covered, for 30 minutes — the flour hydrates on its own and saves you kneading.
- Add the salt, yeast and oil and mix thoroughly. Knead for 5 minutes, or use four sets of stretch-and-folds 30 minutes apart.
- Cover and leave at room temperature for 2 hours.
- Divide into four, shape into tight balls, and place in a covered container. Refrigerate for 24 to 48 hours.
- Take out 2 hours before baking and let the balls come to room temperature and relax.
- Stretch by hand from the centre outwards, leaving the outer inch untouched for the cornicione. Never use a rolling pin — it crushes the gas out of the rim.
- Bake as hot as your oven goes, on a steel or stone preheated for a full hour, 6 to 8 minutes.
Notes
- A baking steel beats a stone; both beat a tray.
- The dough is ready when a poked ball springs back slowly and leaves a slight dent.
- Same dough makes good focaccia — press into an oiled tin and dimple.