Neapolitan pizza dough

Preparation + resting time: 12 hours

Ingredients for 6 pizzas:

1kg of flour type 00
650 ml of water
3 gr fresh baker's yeast (brewer's yeast)
29 g of salt

1. Put the water in a large bowl and dissolve the fresh brewer's yeast in it.

2. In another bowl, mix the flour and salt.

3. Once the yeast is completely dissolved, start adding the flour and salt, mixing first with a spoon and then little by little with your hands.

4. Take all the dough out of the bowl and continue to knead with your hands on a clean, smooth surface to obtain a homogeneous dough without lumps. Knead for about 15 minutes.

5. When your dough is smooth, make a large ball and cover it with cling film and let it rest for 1 hour at room temperature.

6. Remove the film and make 6 balls of 250g each but be careful NOT TO MIX IT AGAIN, the 250g dough pieces must be rolled in the palm of your hands making sure to close them well to prevent air from getting inside.

7. Place the dough pieces in a floured box, leaving some space between each one. Close the box tightly and chill. Let rise slowly for at least 8 hours.

8. Take out your box and let the dough pieces warm up at room temperature for at least 2 to 3 hours (the box must remain closed).

9. Roll out each dough piece with your fingers, never using a rolling pin, and form a round pizza dough.

10. Top and bake for 90 seconds maximum in your Piana oven.