The Best AUTHENTIC NEAPOLITAN PIZZA DOUGH

In this video I'll be showing you how to create my favorite Neapolitan pizza dough overnight. An excellent recipe to create a superb tasting dough. It takes around 20 hours from start to finish. Recipe for 2 pizzas: - 280 grams of bread flour, the more protein the better - 168 grams of water (60% based on the flour) - 5 grams of salt (2% based on the flour) - ±1 gram of yeast (0.25% dry yeast yes, very little) I also built a small calculator to help with the recipe. It also has a sourdough option in case you prefer a sourdough based version: https://pizza-calculator.the-bread-code.io/ - and if you are interested in an extended version of the recipe, check out my Github account with a text based version: https://github.com/hendricius/pizza-dough I am using a special pizza oven for my Napoletana in the end, but you can achieve similar results by either having a pizza stone, or pizza steel. Use the broiler functionality of your oven. You can get to 90%, the other 10%, well, you need a stone oven like in Italy