Neapolitan Pizza Dough

Steps

• Dough: Whisk the flour, yeast, and salt together, then stir in the water until a shaggy dough forms. Knead until smooth and elastic.
  ⏱ Start 8 min timer
• Bulk: Cover and let ferment at room temperature until roughly doubled.
  ⏱ Start 120 min timer
• Ball: Divide into 4 equal pieces, shape each into a tight ball, and place in individually covered containers.
• Cold ferment: Refrigerate for at least 24 hours, up to 72.
  ⏱ Start 1320 min timer

  Tip: This long, slow, cold stretch is where most of the flavour develops — a same-day dough will taste noticeably flatter by comparison.

• Prep: About an hour before baking, take the dough balls out to come to room temperature. Put a pizza stone or steel in the oven and heat it as hot as it will go, at least 260°C (500°F).
  ⏱ Start 60 min timer

  Tip: The stone or steel needs real preheating time, ideally 45 minutes to an hour, to build up enough stored heat to properly sear the base of the pizza.

• Shape: Stretch each ball out by hand into a thin round, leaving a slightly thicker rim for the crust.
• Bake: Top lightly and slide onto the hot stone. Bake until the crust is blistered and charred in spots and the base is cooked through.
  ⏱ Start 8 min timer

  Tip: A home oven can't reach true wood-fired temperatures, so this bakes longer than the traditional 90 seconds — accept the trade rather than trying to force it faster.