Neopolitan Pizza Dough—Improving Vito's Recipe

Based on Vito Iacopelli's recipe, do something just as good while easier and even tastier (because fermented at room temperature instead of so much time refrigerated). For a 12" pizza, you need 260 grams of dough.

This results in 65% hydration instead of Vito's 70%. These recipes make enough the number of pizzas noted plus a bit more. (Flour + water = weight of dough.)

Ingredients

full recipe (for 6 pizzas)	half recipe (for 3 pizzas)	quarter recipe (for 1+1 pizzas)
300 g flour, all-purpose or 00 300 g water 0.5 g yeast	150 g flour, all-purpose or 00 150 g water 0.25 g yeast	75 g flour, all-purpose or 00 75 g water 0.15 g yeast

Day 1: the pouliche

Don't add honey or sugar (as Vito does). Mix well, then set aside 24 hours at room temperature instead of, like Vito, the refrigerator.

350 g water — pouliche 25 g salt 700 g flour 10 g olive oil 1650 grams total	175 g water — pouliche 15 g salt 350 g flour 5 g olive oil 825 grams total	90 g water — pouliche 8 g salt 175 g flour 3 g olive oil 415 grams total

Day 2: the pâton (morning)

Mix well, then cover and rest 20 minutes.

Knead on table with olive oil for 5-10 minutes. Cover for 10 more minutes.

Re-knead until it comes together (window pane test), 2-3 minutes. Drop into clean, oiled bowl and cover. Refriderate for 8 to 10 hours.

Day 2: the pâton (evening)

Make balls of dough that weigh 260-grams. Place in oiled and covered container back in refrigerator for 12 to 24 hours (or even 48 works—more flavor).

Day 3: the bake

1-2 hours befoe making pizza, remove from refrigerator. Stretch and form into pizza crusts, then decorate and bake.