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Ingredients:
- 500g tipo “00” flour
- 300ml lukewarm water
- 1g fresh yeast (or 1/4 tsp active dry yeast)
- 10g fine sea salt
Instructions:
- In a large bowl, dissolve the fresh yeast (if using active dry, dissolve in the lukewarm water with a pinch of sugar for 5 minutes until foamy) in the lukewarm water.
- Gradually add the flour to the water, mixing with your hand until a shaggy dough forms.
- Add the salt and continue to knead the dough on a lightly floured surface for about 10-15 minutes until it’s smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for at least 8 hours, or preferably overnight (12-18 hours).
- About 2 hours before baking, divide the dough into two equal portions and shape them into tight balls. Place them on a lightly floured tray, cover, and let them rest.
- Preheat your oven with a pizza stone or steel to its highest setting (usually around 500-550°F or 260-290°C) for at least 30 minutes. If you have a wood-fired oven, even better!
- Gently stretch or pat one dough ball into a round, leaving a slightly thicker crust around the edge.
- Top with your desired Neapolitan-style toppings (San Marzano tomatoes, mozzarella, basil, olive oil for a Margherita; tomatoes, garlic, oregano, olive oil for a Marinara).
- Bake on the preheated pizza stone/steel for about 5-8 minutes, or until the crust is puffed and charred and the cheese is melted and bubbly.
- Repeat with the remaining dough. Enjoy immediately!
