Anti Inflammatory Neapolitan-Style Pizza Dough
Total time24 hr 30 min
Prep time30 min
Cook time0 min
4.8(11)
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Learn more →Ingredients
4 servings
- 500g (about 3 ½ cups) 00 flour, plus more for dusting
Chef's tipUse the same amount. All-purpose flour is a little coarser than finely milled 00 flour, so pizza or pasta dough may feel slightly less silky, but it still works well. - 325g (about 1 ⅓ cups) lukewarm water (70–75°f / 21–24°c)
- 1 tsp fine sea salt
- ¼ tsp active dry yeast
Instructions
- 1
Combine the lukewarm water and yeast in a large mixing bowl and stir briefly until the yeast is dissolved, about 30 seconds.
- 2
Add the salt to the water and stir to dissolve. Add the 00 flour all at once and mix with your hand or a stiff spatula until no dry flour remains and a shaggy dough forms, about 2 minutes.
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