The Next Level Neapolitan Pizza Dough

Steps

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1. 1
   Combine spring water with salt, then incorporate about 20% of the double zero pizza flour.
   ▶ ≈0:51
2. 2
   Add fresh yeast to the mixture, first incorporating a little flour to avoid direct contact between yeast and salt.
   ▶ ≈1:06
3. 3
   Add the remaining flour and mix until the dough comes together.
   ▶ ≈1:47
4. 4
   Transfer the dough to the counter and begin kneading. Use the heel of your hand to push the dough away from you, then fold it back. Repeat this stretching and folding motion for 6 to 7 minutes to align gluten strands and improve elasticity.
   ▶ ≈2:24
5. 5
   Apply the slap and fold French kneading technique for about 3 minutes until the dough reaches a soft, smooth texture like baby skin.
   ▶ ≈2:50
6. 6
   Perform a 2-hour bulk fermentation at 23°C (73°F).
   ▶ ≈3:03
7. 7
   Divide the fermented dough into 6 equal portions of about 270g (8 oz) each. Gently deflate and shape into tight, smooth balls with the skin side up, ensuring no flour is trapped inside for proper sealing.
   ▶ ≈3:18
8. 8
   Perform the crucial cold fermentation step using one of these options: 24 hours at 18°C (64°F), 48 hours at 10°C (50°F), or 72 hours at 5°C (41°F). This process develops complex textures and flavors.
   ▶ ≈4:15
9. 9
   After 1 to 3 days of fermentation, stretch the Neapolitan pizza using fine semolina or cornmeal on your work surface, like a professional.
   ▶ ≈4:57