Essential Neapolitan-Style Pizza Dough

Instructions

• 1

  Place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.

• 2

  Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.

  Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour.
• 3

  Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.

• 4

  Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.

• 5

  An hour before cooking, remove the dough from the refrigerator.