Airy Neapolitan Pizza Dough With Type 00 Flour and Slow Rise - Chef Mia Recipes
Light and stretchy Neapolitan dough with just flour, water, and yeast. Ferments slowly for that irresistible puffy crust. Easy, fuss-free way for pizzeria-style results.
Ingredients
- 1/8 teaspoon instant yeast
- 1 tablespoon kosher salt
- 450 g cool water (around 23°C)
- 665 g Type 00 flour
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