Neo-Neapolitan Pizza Dough

Source: Peter Reinhart

Ingredients

• 5 1/4 cups (24 ounces by weight) Italian 00 flour
• 2 teaspoons (0.5 oz.) kosher salt
• 1 1/4 teaspoons (0.14 oz.) instant yeast (or 1 1/2 teaspoons active dry yeast dissolved in the water)
• 2 cups (16 oz.) room temperature water

Directions

• Combine all the ingredients in a bowl of a stand mixer and mix on medium for one minute until it forms a coarse, sticky ball.
• Let rest for 5 minutes then mix again to form a smooth, very tacky ball of dough
• Transfer the dough to a lightly oiled work surface. Oil your hands then form the dough into a smooth ball.
• Let rest for 5 minutes then stretch and re-fold the dough into a tight ball. Repeat two more times with 5 minute rests between.
• Divide into 5 8-ounce balls then place into a lightly oiled bowl covered with plastic wrap for 6 hours - 3 days.
• When ready to use, take out and rest at room temperature for 2 hours before you bake.

Notes: Love the flavor of this dough, the only minor complaint is that it doesn't puff up well.