The Peddling Pizza Neapolitan dough recipe

Crumble fresh yeast into the mixer bowl and add the water. The amount of yeast depends on your room temperature; this recipe assumes 18°C.

Add both types of flour to the mixer bowl.

Start mixing on the lowest speed to combine the ingredients into a shaggy mass for the autolyse phase.

Once the flour has absorbed the water, add the sea salt.

Continue kneading the dough for about 15-20 minutes, gradually increasing the speed until the dough becomes smooth and elastic.

Check the dough's temperature periodically with a thermometer, aiming for a final temperature between 23-24°C (73-75°F).

Once the dough reaches the right temperature and consistency, remove it from the mixer and form it into a single large ball.

Place the dough ball into an airtight container for bulk fermentation at room temperature for 10 hours.

After bulk fermentation, stretch the dough out and divide it into individual portions, typically around 270g each.

Shape each portion into a tight, smooth ball.

Place the dough balls into a proofing tray, leaving space between them. Let them ferment for another 14 hours at room temperature before use.