Neapolitan-Style Pizza Crust
A long-fermented dough for a blistered pizza crust.
Ingredients
| Ingredient | Amount |
|---|---|
| ‘00' Pizza Flour | 232 g |
| Instant yeast | 0.125 tsp |
| Granulated sugar | 0.5 tsp |
| Table salt | 8 g |
| WaterLukewarm. | 170 g |
Method
- 1
Mix the dough ingredients and cover for 12–24 hours at room temperature.
- 2
Divide into two, fold each portion into a ball and proof in floured bowls for 45–60 minutes. Preheat a stone or steel to 260–290°C/500–550°F.
- 3
Gently stretch each ball to a 25–30cm round, preserving the raised edge. Add a modest amount of sauce and cheese.
- 4
Bake about 6–7 minutes, then briefly broil 2–3 minutes if needed. Reheat the baking surface between pizzas.