Neapolitan pizza dough

Preparation

1. 1

   Dissolve the yeast in the warm water. Put it in the bowl with the flour and salt.

   Speed 2⏱ 2 min🔧 crochet pétrisseur
2. 2

   Knead with the dough hook for 10 min. Add the oil at the end of kneading.

   Speed 2⏱ 10 min🔧 crochet pétrisseur

   💡 The dough should be soft and slightly sticky.

3. 3

   Cover and leave to rise for at least 2 hours (ideally 24h in the fridge). Divide into 4 dough balls. Roll out thinly.

   💡 Bake on a pizza stone or a very hot baking tray, at 250°C maximum.