Neapolitan Pizza Dough

1 neapolitan pizza poolish

100ml warm water – (number of pizzas * 100) - 300

300g flour – (number of pizzas)*150 - 300

1.5tsp salt – (number of pizzas)*0.66

Disolve poolish into water

Add half the flour and mix with a wooden spoon

Add salt and mix in

Add most of the remaining flour - leave enough for dusting and for kneading

Knead for around 10min - use some flour on your hands since dough will be sticky

Let rest for 15-30 min

Kneed for around 2min - use some olive oil on your hands

Make dough balls - this recipe is set for 4 pizzas but adjust based on the number of pizzas being made. When making the dough balls, stretch the top and tuck seams into the bottom. Rotate the ball and keep doing this process until the dough ball is smooth

Put dough balls on a tray, top with a little olive oil and cover with a towel or plastic wrap. Let rest for 2 hours. Set a timer for 1.5 hours - after this time place rack at the top level and preheat oven to the highest setting. At least 500F. If you have a pizza stone then make sure it is in the oven during this process.

Stretch the dough ball. Keep the seams of the dough ball on the bottom and gently press with your fingertips out to stretch the ball into roughly a 6in circle. You can place one hand on the surface of the dough and pull the dough from the sides to get the circle a little larger - 7-8 inches. Now flip the dough over and place the top of the dough on both your fists and let the dough dangle on the sides - leaving gravity to stretch the dough. Gently stretch the middle of the dough with your fists and rotate the dough while you do this process. You should be able to stretch the dough to the full size. Now flip the stretched dough back over and place on a lightly dusted pizza peel

Add tomato sauce

Cook for around 4min. Take out and place remaining topping on the pizza

Cook for another 4min