Neapolitan-ish Pizza Dough
- Serves
- 2
- Total time
If you live in a humid environment or are new to pizza making, start with 425 grams of water. The dough may feel dry immediately after mixing, but as the dough rises, the flour will continue to hydrate, and when you turn out the dough to portion it, it will feel much wetter and stickier. If you are an experienced pizza maker and don’t mind working with a higher hydration dough, you can use 450 grams of water to start.
Timeline: 1½ to 3 days Makes four 245-to 250-gram balls
From Alexandra Stafford’s Pizza Night.
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