Easy Neapolitan-ish dough recipe Makes 500g dough for 2 x 250g balls (64% hydration - designed to be baked in a high temp oven) - Mix 1/8 tsp (0.4g) Instant dry yeast with 192g water, allow to dissolve, 2-3 min - Add 301g flour* and 7g salt to a bowl. - Mix in the water/yeast until a rough dough is formed. - Rest 20 min - knead for 1-2 min by hand** - form a ball and bulk ferment at a room temp for around 8 hours (we want to see an increase in volume, bubble formation, but doesn’t need to double) - divide into 2 x 250g balls, transfer to an air tight container and immediately place in the fridge for 12-24 hrs. - take dough balls out 3-4 hours before bake time - stretch, bake, enjoy 🙌 Notes: * flour: 00 is traditional, but with the exception of @centralmilling I’ve never really liked using 00 flour for a few reasons, which I won’t go into here. I use @kingarthurbaking AP for Neapolitan, as the protein is within a reasonable range to give a tender enough crust. Remember, this is just one amateur’s humble opinion. You are a beautiful and fully autonomous human with the freedom to use the flour of your choosing... don’t @ me 😉 **Kneading: I go light on kneading to produce a more tender crust, plus gluten will develop naturally to some degree during the long bulk and cold proofing steps. #ooni #pizza #doughrecipe #neapolitanpizza #oonipizzaoven