- • 2 pounds of 00 flour make sure is high quality protein
- • 1 and 1/2 cup of water
- • 1 tea spoon of dry yeast about 0.1 oz.
- • 2 table spoon of sea salt 1oz.
- Combine In a large mixing bowl combine the water and sea salt. Mix with fingers until dissolved.
- Add yeast into salt water mixture. Mix until completely dissolved.
- Mixing Add Flour gradually, mixing with right or left hand continuously until the dough no longer sticks to the bowl - this stage takes about 5-7 minutes of vigorous work and it is best to have someone else pour in the flour. Continue to slowly add flour. If it begins to feel lumpy stop adding flour, continue the mixing until the lumps disappear and then continue adding flour.
- Resting After all the flour is incorporated and/or the mixing bowl sides and bottom come clean and the dough begins to have a smooth feeling - stop mixing.
- Take the large dough ball out of the bowl and place on a lightly floured surface and cover for 5 minutes with a damp cloth.
- Kneading Grab the large dough ball on one side, bang it down hard on your table 2 or 3 times until it is about 15 inches long.
- Knead in 5 minute intervals with a 1 minute rest in between. Continue kneading intervals until the dough turns lighter in color and smoother in texture. Approximately 30 minutes. When you reach this stage shape the dough back into a single large ball and cover with a damp cloth for 15 minutes.
- Shaping/ Pinching This process is quite unique and the end result is an important character and texture difference in the finished Neapolitan Pizza.
- Our goal is to pinch and shape this large dough ball into 6 8 ounce dough balls. Begin by cutting a 3 inch wide strip of dough. Lightly wrap your forefinger and thumb around a 8 ounce portion then bring the middle fingers of your opposite hand gently but firmly over the top of the dough stuffing and stretching any rough edges under the forefinger and thumb. As middle fingers exit pinch this dough ball off by placing thumb on top of forefinger and squeezing hard.
- Pinch hard enough for the dough ball to fall off without help from your other hand. My right hand was slapped numerous times for twisting of f the dough ball. These dough balls are placed on a lightly floured . When the box is full, flour is lightly sifted over the dough balls and then the box is covered.
- Proofing Depending on your environment (room temperature) proofing will require 4-8 hours, before the dough is actually ready to open and bake. The dough will be really great if after 4 hours of proofing, you place the balls in the refrigerator overnight. The next day get the balls out of the refrigerator and let them rest for a few hours before starting to stretch.
Check out www.michaelspizzeria.com and michaelsonnaples.com for more.