DLB 24-Hour Neapolitan Pizza Dough - 88 % Hydration
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RECIPE
Servings (1) 10” pizza dough| Prep Time 1-3 days| Total Time (2 hours room temperature) followed by a (22+ hour cold temperature)
INGREDIENTS
226 g multi-purpose flour (I used [stone ground] Multi Purpose Flour 100% soft white wheat flour)
6 g vital wheat gluten
1/8 tsp rapid rise/instant yeast
1/4 tsp. pink himalayan salt (fine)
200 ml warm water (I recommend using purified, not tap, water)
DIRECTIONS
Weigh out each of the ingredients and set aside.
In a large bowl whisk together the flour, vital wheat gluten, and yeast, and salt.
Add all of the water and mix with a fork until all of the flour mixture is incorporated.
Place the sticky dough into a 2 qt. container with a tight fitting lid and let rest on the counter, at room temperature for 2 hours,.
After 2 hours, the dough will have risen a little and will have air bubbles. Leave the dough in the sealed container and place it INTO the refrigerator for 22+ hours.
Two hours before you are ready to make your pizza, remove the dough from the container and place it onto a piece of parchment paper on your work surface and cover it with an upside down bowl and let rest at room temperature for the 2 hours, to get to room temperature before topping.
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SUGGESTIONS FOR when you are ready to put a TOPPING on your pizza:
First, top your pizza lightly with a VERY thin layer of tomato sauce. Use a pizza wheel, transfer the parchment paper with the tomato sauce topped pizza to the hot pizza stone and bake for approximately 3 minutes.
Second, now REMOVE THE partially cooked pizza, and ADD another layer of tomato sauce, then the cheese and any other sliced vegetables or toppings.
Use a pizza wheel to transfer the parchment paper with the topped pizza BACK INTO to the oven onto the hot pizza stone and bake for an additional 4-5 minutes, or until done to your liking.
Transfer the pizza to a rack to cool for 5 minutes before eating.
OPTIONAL: top with fresh ripped basil leaves. Use a pair of kitchen scissors to cut slices.
