Basic Neapolitan Pizza Dough Recipe for 4

Instructions:

1. Whisk the dry. Combine 600g 'Tipo 00' flour and 1g active dry yeast in your large bowl.
2. Dissolve the salt. Stir 18g fine sea salt into 390g room temperature water until the water looks clear again.
3. Combine ingredients. Pour the salted water into the flour and mix by hand until no dry flour remains.
4. Initial rest. Cover the shaggy mass with a damp towel for 20 minutes.
5. Knead briefly. Work the dough on a clean surface for about 5 minutes until the surface looks smooth and matte.
6. Bulk ferment. Place back in the bowl, cover tightly, and leave at room temperature for 8 hours.
7. Divide and ball. Cut into 4 equal pieces (about 250g each) and tension roll them into tight, smooth balls.
8. Cold ferment. Place balls in individual oiled containers and refrigerate for 16 hours.
9. Final Proof. Take the dough out 2 hours before baking until it reaches room temperature and looks jiggly.
10. Shape and bake. Stretch gently by hand, top with [Neapolitan Tomato Sauce recipe](https://chefyoyo.com/recipes/the-perfect-neapolitan-tomato-sauce-pizza-pizza-/), and bake at your highest oven setting (260°C+) for 5-7 minutes.