Neapolitan-Style Pizza Dough
Neapolitan-Style Pizza Dough
Directions
- Combine flour and salt with dissolved yeast, on low speed for 2 minutes. Increase speed and mix for 8-10 minutes until dough is smooth and pulls away from sides of bowl.
- Divide dough into preferred size and round into balls.
- Cover and refrigerate for 2 days before forming, topping and baking.
Ingredients
- 615 g. Roma® Premio 00 Flour
- 341 g. water, warm (100°F)
- 25 g. oil, olive, extra virgin
- 12 g. salt