24-hour Neapolitan pizza dough

#dishes/main #dietary/vegan #active-time/30-to-60mins #scalable #cuisines/italian #meals/dinner #prep-ahead #methods/baking
https://www.joshuaweissman.com/recipes/best-authentic-homemade-pizza-recipe
Servings: one 10-12" pizza

Ingredients

Instructions

  1. Whisk the sugar and yeast into the water and let sit at room temperature for 10 minutes.
  2. In a large bowl, mix together the flour and salt.
  3. Add yeast mixture to the flour and mix by hand until a shaggy dough forms and the flour is fully hydrated. Cover with plastic wrap and let sit for 20 minutes at room temperature.
  4. Remove the dough to a work surface and slap and fold the dough for 1-2 minutes or until the dough starts to become smooth. To slap and fold simply, pick the dough up and slap the bottom down and fold it over itself. Repeat this action by picking the dough up from the front, rotating it a quarter turn and slapping and folding the dough again. Transfer the dough back to the bowl, cover, and let rest for 15 more minutes.
  5. Slap and fold again for 1-2 minutes or until the dough ball is very smooth and hardly sticks to the work surface. Use your hands to rotate the ball in a circular motion against the work surface to roll it into a taut ball. Coat a large bowl with oil and add the dough to the bowl. Cover with plastic wrap and place in the fridge for 14-18 hours.
  6. After the overnight rise, punch all the air out of the dough. Divide the dough into 5 even pieces, 250 grams each. Push out all the air and fold all the sides into the center. Turn the dough over and roll the dough between your hands, keeping constant contact with the work surface, to roll it into a taut ball. Dust a proofing box or rimmed baking sheet with flour and place the ball seam side down. Repeat with the remaining pieces of dough, making sure to leave at least 1.5” (4cm) of space between each to give room for them to rise. Cover and let proof at room temperature for 3-4 hours.
  7. To cook: preheat oven to the hottest temperature (probably 500°F) with a pizza stone inside and wait 45 mins before putting in. Will cook for 12-15 mins.

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