Read here the recipe for the dough of the authentic Neapolitan pizza, according to the official body AVPN: ASSOCIAZIONE VERACE PIZZA NAPOLETANA. At the same time, this is also a simple recipe that almost never fails. Just make your dough the day before.
Ingredients:
- 625 ml water
- 25g salt
- 1g dry yeast
- 1 kg flour (type 00, for example Cuoco)
Recipe:
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Put the water in a large bowl. Direct contact between yeast and salt must be avoided. Therefore, dissolve the salt in the water and add the yeast to the flour. Mix the flour and yeast before gradually adding the flour to the bowl with water.
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Stir until all the flour has been absorbed by the water, then let it rest covered – to prevent drying out – before starting to knead properly.
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Knead the dough for 10 minutes. Let the dough rest again for 20 minutes.
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Make 8 balls of 200g each and cover them. Do not place them in the fridge, but let them rest at room temperature for 18-24 hours. Make sure they have enough space to rise. Optionally, brush them with olive oil to prevent them from sticking to each other or the container.
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With a movement from the center outward, press the dough ball with the fingers of both hands. Flip it over multiple times until a dough disc forms. Do not press the edges so they remain airy during baking. The center should ultimately not be thicker than 0.25 cm.
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Tossing the dough in the air, by the way, is optional according to the AVPN :-) Luckily! Your dough is now ready to be topped.
