Neo-Neapolitan Pizza Dough

READY IN: 45mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • With a big metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined.
  • Fit mixer with dough hook; mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball.
  • Let dough rest for 5 minutes, then mix again on med-low speed for 2 more minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom.
  • *If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.
  • The dough should pass the windowpane test—snip off a piece of dough and gently tugging and turning it, stretching it out until it forms a paper-thin, translucent membrane somewhere near the center; if dough does not form this membrane, it probably needs another minute or two of mixing).
  • Immediately divided the dough into 4-equal portions; round each piece into a ball and brush or rub each ball with olive oil.
  • Place each ball inside its own zip-lock freezer bag; let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.
  • The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off.
  • Makes four 10 ounce dough balls.
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