How To Make Pizza Dough - Neapolitan Base Style

This is the best dough recipe that we have found here at The Pizza Oven Store and the dough that all of our team use, in all of our wood fired pizza ovens.
Learn how to make pizza dough at home like a pro - with the creator of Uuni, the world's first portable wood-fired oven.
This is the second instalment of UUNI's guide to making the perfect pizza. In this video, Uuni teach how to shape and stretch the dough.
See Step 1: How to make pizza dough:
Recipe:
Makes 5 x 12″ pizzas (165g per dough ball)
or
3 x 16″ pizzas (275g per dough ball)
Ingredients:
500g ( 4 cups) Type ’00’ flour or strong white
300g (300 ml / 10.5 oz / 1⅓ cups) water
20g (1 tbsp) olive oil
10g (2 tsp) salt
7g dry yeast (or 20g fresh yeast)
Method:
Bring 1/3 of the water to boil and mix with the rest of the cold water. This brings it to the correct temperature
Whisk in the yeast and then oil
In a separate bowl, sift the flour with salt
Mixing by hand: Pour water on top of the flour and begin mixing with a wooden spoon. Once the dough is starting to form, continue mixing with your hands. Turn the dough onto a slightly floured surface and knead using both hands. Continue kneading for around 10 minutes until the dough is firm and stretchy. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
Using a mixer: I use a Kenwood Chef. I’ll turn the machine on 2/6 and start gradually adding water. Once mixed, I’ll time 5-10 minutes on the same setting. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
Once the dough is proved, divide it into 165g dough balls for the perfect traditional Neapolitan pizza base that cooks in as little as 60 seconds in your Uuni wood-fired oven. Let them rise for a further 20 minutes before stretching. (If you want to do cold proving (which we highly recommend) use half the amount of yeast and leave to prove in a fridge for 24-48 hours before dividing into dough balls. Cold proving helps to develop a deep flavour to the dough as it allows the yeast to work with the sugars in the flour for longer. Let the dough return to room temperature before stretching and cooking.)
Once proved it’s time to stretch your dough into pizzas.
Top tips for stretching dough: Always start with a perfectly rounded dough ball as this helps to keep the shape round when stretching out. On a lightly floured surface, pressing down with floured fingertips, shape the dough into a small, flat disk. Working from the centre, push the dough outward while spreading your fingers, making the disk larger. Pick up the dough. Move your hands along the edges, allowing gravity to pull the dough into a 14-inch circle, oval, or rectangle.
Let us know what you think of this recipe in the comments. There are plenty of different variations to a pizza recipe and we’d love to hear your take on it!
Featuring Uuni 3 portable wood-fired oven - www.thepizzaovenstore.com.au

[@danielecerrato7874]

less yeast And no oil. Napolitan pizza isnt al this video