NEAPOLITAN PIZZA DOUGH Here's an authentic Neapolitan pizza dough recipe that works beautifully in a wood-fired oven. It makes ten 260-gram dough balls. Each becomes a 12" pizza. It's best to measure ingredients by weight, so it’s recommended to use an electronic kitchen scale. This recipe can easily be made in a 6-quart KitchenAid mixer. Caputo "00" Pizzeria Flour (100%): 1592.79 g | 58.18 oz | 3.51 lbs Spring Water, room temperature (64%): 1019.39 g | 35.96 oz | 2.25 lbs Fine Table or Sea Salt (2.5%): 39.82 g | 1.4 oz | 0.09 lbs | 2 tbsp + 1.25 tsp Instant Dry Yeast or Bread Machine Yeast: 1/8 – 1/4 tsp Total (166.5%): 2652 g | 93.54 oz | 5.85 lbs Single Ball: 265.2 g | 9.35 oz | 0.58 lbs Stir salt into water to dissolve. Add 75% of flour to water. Using dough hook, mix at low speed until just combined. Add yeast and mix until blended in. Let mixture rest, covered, for 5-20 minutes -- the longer the better. With mixer on speed 2, slowly add remaining flour. Knead on speed 3 for 5 minutes. Dough will wrap around hook. Rest for 20 minutes. Mix on speed 3 for 5 seconds. Transfer dough to very lightly oiled bowl and cover with damp towel. Rest at cool room temperature for 12-16 hours. Using an electronic scale and bench knife, divide dough into approx. 260-gram balls, working on a well-floured surface. Transfer to lightly-oiled individual containers or dough tray. If using same day, proof at warm room temperature for 5 hours. If using later, refrigerate dough balls for up to 4 days and remove at least 1-1/2 hrs. before using.