Neapolitan-Style Pizza Dough

Day 1: Mix the dough

1. Dissolve. Stir the yeast into the cool water, then add about two-thirds of the flour and mix to a rough paste.
2. Add salt and flour. Add the salt, then the rest of the flour, and mix until there's no dry flour left.
3. Knead. Knead for 10 minutes until smooth and slightly tacky. Cover and rest for 2 hours at room temperature.
4. Ball up. Use the dough scraper to divide it into six 250 g pieces. Shape into tight balls, put them in a covered tray and refrigerate for 18–24 hours.

Tip: A long, cold rise is what gives the base its flavour and those big airy bubbles.

Day 2: Shape and bake

1. Warm up. Take the dough out 2 hours before baking.
2. Stretch. Press each ball out from the centre with your fingertips, leaving a thicker rim. Don't use a rolling pin: it pushes the air out.
3. Top lightly. Add a thin layer of tomato, a little mozzarella and basil.
4. Bake. Slide onto a hot stone or tray with the pizza paddle. Bake 60–90 seconds in a wood-fired oven, or 7–9 minutes in a home oven at its hottest setting.

Make it your own

Every pizzaiolo has their own dough. Use this recipe as a starting point and adjust it to suit your taste.

Swap 10% of the flour for semolina for a crunchier base, or stretch the cold rise to 48 hours with just 1 g of yeast. Write down what you changed so your next batch turns out just the way you like it.