Napoletana Pizza dough recipe

I have a pretty good dough recipe that makes a better than average pie. The ingredients are as follows:

500g bread flour (I haven't gotten 00 flour yet, it's on my wishlist)
10g kosher salt
3g yeast
325g water

I autolyse 400g of the flour with the water for half an hour then add the remaining 100g of flour. I knead it for 5 minutes or so in my KA with the dough hook. I allow it to rise for 2.5 hours. Then I divide it in thirds and make my pies. It makes a very pretty pie with the skillet broiler method.

Do any of you slicers have a better recipe or method? I saw Kenji's grilled pizza dough recipe and thought I would try refrigerating it overnight next. I feel like the dough is good but not great and I really want to kick it up a notch.

Oh and Kenji, feel free to do a Food Lab on Napoletana style dough. I'll be happy to come over and help you eat the pies!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: