Traditional Napolitan Pizza Dough (10hrs)

This is the base of the traditional Napolitan Pizza.

Makes 12 standard large pizzas.

Ingredients:

1.5kg Pizza Flour (“00”)

1 Liter Water - at room temperature

10g Honey

50g Olive Oil

15g Fresh Yeast (or 5g Dry Yeast)

The Making:

Mix the water with the yeast.

Add the honey.

Add only 1 kg flour - remaining 500g flour will be added later.

Mix for 5 minutes.

Rest at room temperature for 1 hour.

Add the remaining flour.

Add Salt.

Add Olive Oil.

Knead and mix well. You can use your machine.

Rest for 1 hour.

Divide the dough to 2 long pieces, and form the pizza balls (about 250g each).

Place the dough balls on a oiled or floured tray.

Dust the top with flour, or use oil.

Cover with clean foil so the tray is well covered, no air gets in.

Rest the covered dough on room temperature for 8 hours.

If you are not using the dough after the 8 hours, place it in the fridge for the next day. Make sure to dust the top of the dough and cover them airtight on the tray.

After 8 hours rest, you shape the pizza, add tomato sauce and toppings, then bake.

Pizza Dough before the 8hrs rise.