Napolitean Pizza Dough

Ingredients

• 00 flour - 800
• water - 512 gs ((64% hydration))
• active dry yeast - 3 gs
• fine sea salt - 16 gs

Instructions

1. Heat water to 35 °C
2. Add instant yeast, stirring together, and let sit for 5 minutes at room temperature.
3. In a large bowl, mix together 00-Tipo flour and fine sea salt.
4. Add all the water to the flour and mix by hand until a shaggy dough forms.
5. Cover with plastic wrap and let sit for 20 minutes at room temperature.
6. Remove dough onto a work surface and knead using the slap and fold method for 1-2 minutes or until the dough starts to turn smooth.
7. Transfer the dough back to the bowl, cover, and let rest for 15 more minutes.
8. Slap and fold again for 1-2 minutes, roll into a taut bowl, and place back into a bowl coated in extra virgin olive oil. Completely cover with plastic wrap and fridge for 14-18 hours.
9. Punch all the air out of the dough. Divide dough into 5 even pieces (250 g each). Push out all the air and fold all the sides in before rolling into a taut ball seam side down.
10. Add to a proofing box (or rimmed baking sheet dusted with flour), cover, and let proof at room temperature for 3-4 hours.