Neapolitan Pizza Dough


2.2 lbs of "00" flour
1 gram of yeast
1oz of salt
20 oz of water (65 degrees)
Dissolve yeast in 20 oz of water
Pour yeast water into mixing bowl, pour the flour and salt in next. Put mixer on low speed. let mix for about ten minutes until fully formed. Remove from mixer and let bench rest for about 40 minutes. place on a tray and lightly oil the top to keep it from drying out. Let proof in the fridge for 24 hours. Remove before use and let come back to room temperature.



Additional Information

Category: Pizza Dough
Recipe Source: PMQ creations
Submitted By: Brian Hernandez