Ultimate Neapolitan Pizza Dough

Ingredients:

Makes 6 each 286 gram dough balls

Biga-

.65 grams dried active yeast

130 grams water

260 grams 00 flour

Poolish-

.5 grams dried active yeast

150 grams water

150 grams 00 flour

Dough-

410 grams water

582 grams 00 flour

24 grams salt

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Method:

1. Make both the poolish and biga. Keep each preferment seperate and ferment at room temperature for 8-12 hours.

2. Weigh the final dough’s ingredients. Add the water, poolish, biga, flour, and salt into a mixer in this order. Mix on medium high until smooth.

3. Bulk ferment this dough in the refridgerator for 8-12 hours.

4. Remove the dough from the refridgerator and let it sit at room temperature for 2 hours. Then start to ball the dough into 286 gram dough balls.

5. When shaping the dough, ball it up nice and tight. Then, seal the bottom side of the dough shut.

6. Ferment these dough balls in a the refridgerator for 24-48 hours.

7. Ensure that the dough comes up to room temperature before baking.