It's a simple recipe of Neo-Neapolitan pizza dough from Peter Reinhart's book. If you like crispy and bubbly pizza edges- this recipe is right for you๐๐๐ป
This dough gets into the fridge after a short kneading time and can be kept there up to 4 days or a month in the freezer.
๐ป 500 g unbleached bread flour
๐ป10 g salt
๐ป 13 g sugar or 10 g of honey
๐ป 2,3 g instant yeast
๐ป 310-350 g of water ( judge by your flour, the dough shouldn't be stiff, just medium consistency)
๐ป25 g oh olive oil
Combine all the ingredients, let it rest for 5 min, continue mixing for 3-5 min. Cover the dough and put it into the fridge at 4-5 °C (39-40°F) for at least 12 hours.
The next day take the dough out of the fridge, divide it into 4 pieces, shape into tight balls, cover them and leave at room temperature to proof for 1-1,5 h๐or even more, the dough should double in size.
Start to preheat the oven (with a baking stone) on its max temperature 1 h before baking.
After proofing, shape the dough using regular bread or semolina flour (you can see how I do it in my stories) and gently stretch it into a round form, add the sauce. I covered the sides of the pizza with a little bit of olive oil and sprinkled some semolina on top.
๐Bake pizza for 5 min on max temperature๐ฅ than I added mozzarella and left for 5 min more in the oven. You can add any toping you like๐โ
Please, enjoy it๐๐ป๐