Giulio Adriani's recipe has been halved to accommodate the home cook.
Neapolitan Dough Recipe (à la Forcella)
About This Recipe
|Yield:||Dough for 10-12 pizzas|
- 1/2 liter water
- 25 grams salt
- 3 grams yeast
- 850 grams flour
Combine water and salt in the bowl of a stand mixer and whisk until dissolved. Add yeast and whisk to combine.
Using dough hook attachment, slowly add flour to wet mixture with mixer on low. Knead for five minutes. The dough should be soft, but not sticky, just barely clinging to the bottom of the bowl (add more flour or water as necessary to adjust). Cover bowl tightly with plastic and allow to rise for 1 hour at room temperature.
Turn dough out onto lightly floured surface and divide into about 12 even balls of about 120 grams each.
Transfer balls to a covered container, spacing them a few inches apart. Allow to rise for 4 hours at warm room temperature.