pizza_broodjeaap_net/recipes/neapolitan_cold_rise.md

Instructions

1. Make the dough — ~3 days in the fridge (cold rise, 1-5 days)

Combine all the ingredients to make the dough, we start with just the water and salt and add the yeast after adding some of the flour to not kill the yeast. See video: How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef

1. Salt+Water — Combine the salt and the water in a bowl, stir until the salt dissolves.
2. +20% flour — Add 20% of the flour to the water/salt mixture and mix everything together.
3. Yeast — Add the yeast to the mixture.
4. Flour — Add the rest of the flour to the mixture, knead the dough for 15-20 minutes. You can knead the dough with your hands, use a mixer or a food processor. Kneading by hand. The result should look something like this:
5. Rise — Split the dough into doughballs and place the dough in a sealed/covered container at room temperature. How to make dough balls

2. Room temperature rise — ~4 hours (3-6 hours)

Split the dough into smaller balls and place them into a covered/sealed container(s).

1. Make the dough balls — We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips: How To Make Perfect Pizza Dough Balls and How to Shape Dough Balls

3. Pizza Time!

Time to make pizza!