Neapolitan Pizza Dough

Mix the salt into the water until it has completely dissolved.

• 357 g Vann — kcal
• 13.7 g Havsalt — kcal

Mix approximately 10% of the flour into the water, then add the yeast. This helps protect the yeast by creating a buffer between it and the salt.

• 54.9 g Tipo 00 mel — kcal
• 0.32 g Tørrgjær — kcal

Mix in the remaining flour using a spoon, fork, or your fingers. The dough will probably feel dry and flaky at first.

• 494.1 g Tipo 00 mel — kcal

Begin kneading the dough inside the bowl until it becomes sticky and moist.

Lightly flour the kitchen counter, remove the dough from the bowl, and continue kneading it for 10–20 minutes. Shape the dough into a ball.

Coat the inside of the bowl with a thin layer of olive oil. Place the dough in the bowl and lightly coat its surface with olive oil. Cover the bowl with plastic wrap or a damp kitchen towel, then leave the dough to rise for approximately 2 hours.

• 2 tbsp Olivenolje — kcal

Once the dough has finished rising, divide it into individual balls—one ball per portion. Place the dough balls in an ovenproof dish, on a baking tray, or in a dough-proofing container. Cover them again and leave them to rise at room temperature for 4–6 hours.