Make this no-fail, authentic Neapolitan pizza dough recipe in minutes. Plan ahead because the long rise is what takes time as the flavor and texture develop to perfection. This makes 2 10-to-12-inch crusts
*I typically double the recipe. Images reference a doubled recipe.Combine the flour, yeast and salt in a medium mixing bowl. Add the water and mix vigourously with a dough whisk or fork until combined. It will make a rough but cohesive dough.
Scrape down sides of bowl and cover the bowl with plastic wrap. Let rise at room temperature for 8 to 12 hours and up to 24 hours.
The dough will be bubbly. Turn dough out onto a floured work surface and gently pull the edges up and over itself about 4 times (on each side of the ball of dough).
Divide dough into 2 equal pieces, and with floured hands form into balls by gently stretching the dough and pinching the bottom of the ball to secure. Place each ball, pinched side down in a covered container and place in the fridge for 2 days and up to 4 days.
When ready to use, remove dough balls from fridge 1 to 2 hours before ready to use. Heat your oven and stone, or pizza oven as needed.
If necessary use floured hands to manipulate the dough. On a floured surface gently press dough ball into a 10 to 12 inch circle leaving about 1 inch of puffed dough around the edge. You can gently pick up the crust and let the weight of it stretch itself into a circle, and gently use your knuckles to stretch it without tearing.
When the dough circle is formed, place it on a semolina-dusted pizza peel, quickly top it as desired, then slide it onto the pizza stone in the oven, or into the hot pizza oven.
Bake, rotating about every 20 seconds using a pizza turning peel, until blistered and cooked through. Quickly remove the pizza with a metal pizza peel and transfer to a pizza pan or cutting board.
Dress as desired basil and olive oil, or other fresh toppings, and serve immediately.
Notes
• Freezing: This dough is great to freeze! I let the dough long ferment for at least 1 day in the plastic containers in the fridge. Then I just transfer the containers to the freezer and freeze for up to a month. MORE INFORMATION IN THE BLOG POST.• Doubling: This recipe makes 2 crusts. You can double the recipe in one bowl and then form 4 balls for fermenting. If you want more crusts than that I suggest making a double batch several times separately, instead of one giant batch. I find it's easier to control the texture, as well as divide it evenly into balls.