Basic Neapolitan Pizza Dough

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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Basic Neapolitan Pizza Dough

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About This Recipe

Yield:makes 4 balls of dough
Active time:15 minutes
Total time:3 to 5 days
This recipe appears in: The Food Lab: 11 Essential Tips for Better Pizza The Pizza Lab: Three Doughs to Know
Rated:

Ingredients

  • 20 ounces (about 4 cups) bread flour, preferably Italian-style "OO"
  • .4 ounces kosher salt (about 4 teaspoons)
  • .3 ounces (about 2 teaspoons) instant yeast
  • 13 ounces water

Procedures

  1. 1

    Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.

  2. 2

    Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

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