Based on:
A basic Neapolitan pizza dough is simple: combine flour, water, salt, and yeast, knead it a bit, let it rise at least overnight, form it into balls, allow them to rise, stretch, and top. Taking the weight of the flour as 100%, I add 60% water, 2% salt, and 1% yeast. That breaks down to 10 ounces (two cups) of flour, six ounces of water, one teaspoon of kosher salt, and a half teaspoon of yeast for around three pizza crusts.
- 10% 1:1 starter of flour total
- 2% salt
- 1.5% sugar
- 60% water
- Bread flour (560g ~ 6-10 in crust)
| Ingredients | Percents | 1 | 2 | 3 | 4 | 5 | 10 |
|---|---|---|---|---|---|---|---|
| Flour | 100.0% | 500 | 1,000 | 1,500 | 2,000 | 2,500 | 5,000 |
| Water | 60.0% | 300 | 600 | 900 | 1,200 | 1,500 | 3,000 |
| Starter poolish (100%) | 10.0% | 50 | 100 | 150 | 200 | 250 | 500 |
| Salt | 1.8% | 9 | 18 | 27 | 36 | 45 | 90 |
| Sugar | 1.0% | 5 | 10 | 15 | 20 | 25 | 50 |
| Pizzas | 6 | 12 | 18 | 24 | 30 | 60 |
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Mix no more than a double batch at a time
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Incorporate starter, water, salt, and sugar
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Add flour and mix until shaggy and elastic
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Allow to bulk ferment for 2 hours, pull and fold at least 3 times every 30 min
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Cold ferment overnight
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Divide into dough balls
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Proof for 5 - 6 hours