Perfect Pizza Dough and How To Shape It

Nothing like firing up your oven to make pizza when it’s 100° outside!

This is my Neapolitan Pizza recipe I shared a few years ago- now finally on the blog. It’s amazing and never fails. And it makes about 8 8inch pizzas. Perfect for Summer. Enjoy! See my video below on how to shape it so that you have perfectly poofy edges.

Ingredients:

• 1 KG OF 00 FLOUR

  (7 1/4 CUPS)

• 7 GRAMS OF INSTANT YEAST

• 2 1/2 CUPS OF WARM WATER

• 1/2 TSP OF SUGAR

• 2 TSP FINE SEA SALT

Dissolve salt and sugar in warm water (100 degrees)

Combine flour and yeast in a large bowl.

Pour in water and knead until smooth. You can use a stand mixer. I’m in a place in my life where I want as few dishes to wash as possible, so I’m using my hands.

Divide it up and let it rise for 1-4 hours

Divine again and store in fridge to cold rise for at least 8 but up to 48 hours

Pull it out of the fridge and let it rise about 4 hours or until it’s doubled in size

Gently stretch your ball of dough into a round that will fit on your pizza peel, mine is about 7 inches across. Put a generous amount of cornmeal/flour on the peel itself. Place dough round on the pizza peel (you’ll shape it and top it directly on the peel) Shape your crust by gently pressing a round border on the dough and try to make it even as possible. Doesn’t have to be perfect

Preheat your oven to 550 (if you don’t have a pizza oven, I don’t..yet) with your stone inside of it. Be sure to put plenty of cornmeal or flour on your pizza stone and pizza peel otherwise it won’t slide. Also be sure not to weigh it down with too much sauce/toppings or it will get stuck.

Bake for about 15 minutes and voila!