Neapolitan Pizza Dough

This recipe comes courtesy of Chris Bianco and will help you make a classic neapolitan pizza perfect for use with your Gozney roccbox or dome.

Read the recipe below, or..

Recipe Details:

Serves: 6

Cook Time: 12 hours

Difficulty: Medium

Ingredients:

1 envelope active dry yeast

2 cups warm water (105° to 110°F)

5 to 5 1/2 cups bread or other high-protein flour, preferably organic  and freshly milled, plus more for dusting

2 teaspoons fine sea salt, Extra virgin olive oil, for greasing the bowl

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1. Prepare Dough:

   • Combine the yeast and warm water in a large bowl. Stir to dissolve the yeast and let it sit for 5 minutes to activate.

   • Add 3 cups of flour, mixing gently until smooth to allow the flour to marry the yeast.

   • Slowly add 2 more cups of flour, working it in gently. You should be able to smell the yeast working.

   • Add the salt, making sure to add it after the yeast has had a chance to activate.

   • If necessary, add up to 1/2 cup more flour, 1 tablespoon at a time, until the dough comes away from the bowl but is still sticky.

   • Turn the dough out onto a floured work surface and knead by slapping it onto the counter, stretching, folding, and repeating until the dough is easier to handle.

   • Continue kneading until the dough is smooth, stretchy, soft, and slightly tacky, which should take about 10 minutes.

   • Shape the dough into a ball and place it in a lightly greased large bowl.

   • Roll the dough around to coat it with oil, cover the bowl with plastic wrap, and let it rest in a warm place until it doubles in size, about 2 to 2 1/2 hours. The dough is ready when an indentation remains after pressing it with your finger.

   • Turn the proofed dough onto a floured work surface and cut it into 4 pieces.

   • Roll each piece into a ball, dust with flour, cover with plastic wrap, and let them rest for another hour or until they have doubled in size.

2. Storage Options:

   •  The dough is now ready to be shaped, topped, and baked for pizza.

   • If not making all 4 pizzas at once, wrap the dough balls well and refrigerate for up to 8 hours or freeze for up to 3 weeks.

   • Thaw refrigerated dough in the refrigerator and let it come to room temperature before proceeding.