Neapolitan Pizza Dough

Source: 1, 2

Ingredients
For 4 250g dough balls

• 613g 100% 00 Caputo Flour
• 368g 60% Water at about 40-45F
• 18.4g 3.0% Salt
• g 0.04% Instant Dry Yeast or  g (less than 1/2 tsp) Active Dry Yeasst

Directions

1. Dissolve the salt in the water. 
2. Quickly add about 2/3 of the flour and mix (I use a KitchenAid K5SS) until basically homogeneous. I use the dough hook in my hand to get all the flour wet quickly, and then I put it on the mixer.
3. While mixing on the 2nd speed, add the remaining 1/3 of the flour evenly over the next 5 minutes or so allowing each addition to become incorporated before adding the next bit.
4. Mix until generally smooth and homogenous. It won’t get completely smooth and silky yet. It will still have a bit of a rough look when you stop the mixer. It’s going to feel somewhat tacky and rather soft.
5. Dump it onto a counter, give it 20 or so kneads until it is fairly stiff, cover with plastic or a bowl, and let it rest for 7-10 minutes. In the summer, I put it on a plate and let it rest (covered) in the fridge. OR mix with dough hook on speed 2 for 6 minutes, let rest for 6 minutes and mix again for 6 minutes
6. It will have relaxed noticeably. Stretch and fold it 4 or 5 times. Watch this video if you don’t know what I mean by stretch and fold.  It will get stiff again and get some tears on the surface. Cover and let it rest again for another 7-10 minutes. Remember to try to capture air in the dough as you do your stretch and folds.
7.  Give it a few more stretch and folds. If it is now silky smooth, you’re done. If not, give it one more rest and a few more stretch-and-folds, and you should be good to go.
8. Put it in a container and let it ferment in bulk for 24 hours at ~65F. Ideally, you will see virtually no rise after 24 hours. You should maybe start to see some tiny little bubbles forming.
9. Ball the dough into 250g balls (make them tight without tearing the skin) and let ferment another 20-24 hours. I use lightly oiled individual Rubbermaid tubs. keeping my dough balls at 65F or so for about 18 hours and then bring them up to 78F for the final 4+ hours