Neapolitan Pizza Dough

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Recipe's preparation

Preparing the dough

Weigh in water

Weigh in yeast

Heat water and yeast 2min/37deg/sp1

Add flour

Add salt

Mix 6sec/speed 6

Knead 3 mins

Set aside to prove for 4 hours, in an oiled glass bowl, covered with cling film.

Dividing and balling the dough

Divide dough into 4 equal parts

Take one side of the dough, and fold it, across to the other side.

Turn dough 90 deg to the right

Repeat folding and turning 3 more times

Place seams down on the bench and pull the dough towards you. To create surface tension on the outside of the dough ball. Turn 90 deg to the right and pull towards you. Repeat till you have a smooth dough ball.

Pinch the seam and set aside to rest in a covered container for 2 hours. Repeat with other dough balls

Opening your bases

Take a dough ball and carefully press out your pizza bases, leaving a 1cm border around the edge of you base. You can pick it up and stretch, making sure to leave the edge untouched.

Sprinkle semolina on a pizza peel, and place base on top.

Top your pizza with desired topping and cook for approximately 1 min in a 350 deg delcious pizza oven.