Overnight Neapolitan Style 70% Pizza Dough
- 350 g water
- 3 g yeast
- 500 g flour 00
- 10 g salt
- 15 g olive oil
Method
First, in a large bowl add the “00” flour and pour all the water into it, with the help of your hands or a machine start kneading the water with the flour for about 15 sec.
Add the yeast and try to make it into small crumbs with your fingers, this will help to incorporate the yeast more easily into the dough. Melt the yeast with the help of your fingers with a little bit of water from what could be in the batter, keep kneading for about 15 seconds or until the crumbs from the yeast have completely incorporated, add the 10 g of salt (we add the salt separately from the yeast so the salt will not kill the yeast).
Once everything has been incorporated add the oil and mix until the dough has turned elastic and the consistency is not perfectly bound.
Wrap the bowl with plastic and leave it to rest at room temperature for 20 minutes. After the 20 minutes have passed leave it in the fridge overnight.
The next morning take it out, at that point separate the dough into 4 equal-size balls, and start to knead the dough bringing the dough to the bottom part leaving the smooth part at the top. Once you have done the rest, transfer them into a large rectangular bowl and set them to rest for 4-6 hours at room temperature (22-24 ºC).
After the 4-6 hours have passed the dough should have doubled in size. Sprinkle some durum flour or all-purpose flour on top of them. Start with simple gestures bringing the middle part of the dough to the outside, once you have reached the size you would prefer, place on top tomato sauce and basil leaves, and mozzarella cheese along with a little bit of olive oil spread on top of the toppings.
Put it into the oven preheated at 300º C, cook it until the edges have turned golden brown and the cheese has melted. once that has reached its cooked time take it out of the oven and add some more fresh basil and some more olive oil.
