pizza_broodjeaap_net/recipes/neapolitan_pizza_dough.md

Instructions

1. Mix ingredients (10 min) — Combine the flour, water, salt, and 2g fresh yeast in a large bowl. Use lukewarm water, around 25°C.
2. Knead dough (15 min) — Knead until smooth and elastic, about 10-15 minutes by hand. Dough should be slightly sticky but manageable.
3. First rise (~9.6 hours) — Let dough rise in a covered bowl at 22°C. Dough should roughly double in size.
4. Divide and shape (15 min) — Divide dough into 4 equal portions and shape into balls. Use a kitchen scale for even portions.
5. Final rise (~14.4 hours) — Let shaped dough balls rise at 22°C until ready to use. Dough is ready when it springs back slowly when poked.