Homemade Pizza Dough

This fuss-free pizza dough recipe yields a classic Neapolitan crust. It cooks to perfection in the ZWILLING Pizza oven in just under 2 minutes, yielding a crisp exterior with a delightfully chewy interior. 

Ingredients:

WET:

• 1 ½ cups lukewarm water (105-115°F)
• 1 packet (7g/1/4oz) active dry yeast
• 4 teaspoons kosher salt

DRY:

• 4 ½ cups (19oz/540g) “00” pizza flour, plus more for dusting the work surface

Directions: 

1. Place the water in a glass measuring cup and whisk in the yeast and salt until dissolved. While blooming the yeast, place the flour in a large bowl and make a well in the center of the flour. Pour in the yeast mixture and using your hands or a wooden spoon, stir until the dough comes together and no dry flour is left in the bowl.
2. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Return to the bowl, cover tightly with plastic wrap and a clean kitchen towel, and leave to rise at room temperature for 2-3 hours. Dough should about double in size.
3. Alternatively, you can use a stand mixer fitted with the dough hook. Place the flour in the mixing bowl and while the mixer is slowing turning, pour the yeast mixture into the bowl. Mix for 5-10 minutes until the dough has come together and is smooth and elastic. Cover tightly with plastic wrap and leave at room temperature to rise for 2-3 hours. 
4. If using immediately, after the dough has roughly doubled in size, divide into 4 equal pieces about 7 1/2 ounces/210 grams each and shape into smooth, firm balls. Lightly flour each ball and place on a lightly floured baking sheet. Cover with plastic wrap and then a clean kitchen towel and let rise for another 30 minutes. Heat pizza oven and stone while dough is rising.
5. If refrigerating the dough for later use, place the individual pieces in zip top bags after you have divided the dough. Dough will slowly rise in the refrigerator for up to 1 day. Bring to room temperature before shaping dough. You can also freeze dough for up to 3 months. To use, thaw overnight in the refrigerator then proceed with a second 30-minute rise at room temperature.