Neapolitan pizza dough with poolish

4.91 from 11 votes

Course Main Course
Cuisine Italian, Neapolitan
Keyword Neapolitan pizza, Poolish

Prep Time 30 minutes

Cook Time 1 minute
Fermentation 1 day

Servings 6

Ingredients
1000 g pizza flour
600 ml water
25 g fine sea salt
1 g instant dry yeast

Instructions

Poolish (preferment)
1. Measure 500g of the flour‚ 500ml of water and 0.1g of the instant dry yeast using a kitchen scale.

2. Add al the water to a mixinb bowl and disvolve the yeast.

3. Gradually add the flour while mixing using a spoon.

4. Place the poolish in an air-tight container or in a bowl covered in plastic wrap.

5. Leave the poolish to ferment for around 24 hours at room temperature (68-72°F/20-22°C)

Main dough
1. After 24 hours, the poolish should be bubbly and roughly doubled in size.

2. To make the main dough, move the poolish to your stand mixer bowl. Pour in the remaining 100ml of water and 0.9g
of yeast. Set your stand mixer to low speed, and let it run for around 1 minute until the poolish is incorporated into the
water.

3. Gradually add the remaining 500g of flour while the mixer is running on low speed until all the flour is incoperated and
the dough starts to come togeter.

4. Let the mixer run at medium for 15 minutes.

5. Add the 25g of salt and let the mixer run for another minute.

6. Let the dough rest for 15-30 minutes to relax, then fold it up to a nice, round ball and cover the mixing bowl with
plastic wrap or move it to an air-tight gonctainer, and let the dough bulk ferment fro 2 hours.

7. Move the dough to your countertop and divide into 6 dough balls of 250g.

8. Place the dough balls in a rising box and leave them to rise for 8 hours.

Stretching and topping your pizzas

1. Place the dough ball in a small pile of flour and press it gently from the center using the palm of your hands. Make
sure to leave 1/2 inch (1cm) around the edge of the dough to form the rim (cornicione). Then stretch it into an 8-9
inch disc.

2. Top the pizza with sauce, cheese and your favorite topppings.

Baking the pizza

1. Transfer the pizza over to your pizza peel and stretch it to its full size of 10-12 incehs before launching it into your hot
pizza oven. The floor temperatrue should be around 800°F (430°C).

2. Bake the pizza for 60-90 seconds in a pizza oven, and make sure to turn it to get an even bake.

In a home oven, bake the pizza on a preheated pizza stone or steel for 4-8 minutes.
3. Using the pizza peel, remove the pizza from the oven, transfer it to a serving plate and serve immediately. Neapolitan
pizza should be eaten hot, right from the oven!