Neapolitan Pizza Dough

1. 1

   Fill a large mixing bowl with 600ml of room temperature water and stir in 30g of salt. Combine thoroughly with your hands until the crystals have dissolved completely.

2. 2

   Incorporate 100g (roughly 10% of the total amount) of the flour into the saltwater, working it with your hands until it is fully integrated and resembles pancake-batter.

3. 3

   Put 1-2g of fresh yeast into the mixture, rubbing it with your fingers to help it break down into the liquid, and stir once more.

4. 4

   Slowly pour in the rest of the flour in small increments with one hand while continuously stirring the mixture with your opposite hand.

5. 5

   As soon as a cohesive dough begins to form, move it onto a counter and work it with both hands until the rest of the flour is fully incorporated and the dough becomes supple.

6. 6

   Test for readiness by poking the surface with a finger to see if it springs back, or insert a thermometer to ensure the internal temperature reads between 23°C to 26°C (73.4°F to 78.8°F).

7. 7

   Set the dough down on a level space, drape a moist towel over it, and leave it undisturbed for a minimum of 2 hours.

8. 8

   Portion out the dough by cutting it into pieces weighing 250g (8.8 oz) each. Shape each piece into a sleek, circular ball by rolling it in a steady spiral beneath your cupped palm.

9. 9

   Arrange the rounded portions inside a sealed container and let them ferment in a room kept at 16°C to 18°C (60.8°F to 64.4°F) for 24 hours.

10. 10

    For stretching, scatter some flour over your worktop. Position one ball on the floured surface and flatten it using your fingertips, moving from base to crown while keeping a 1-inch rim untouched. Turn the dough over and do this again to create a circular shape with an defined edge (cornicione). Carefully extend the round by draping it over your lower arm, then lay it back down onto your workspace.

Recipe by @Vincenzo's Plate on YouTube. See the original for their notes and tips.