Dough recipe for (pizza naooletana)

Ingredients

½ tsp dried yeast
250 ml (1 cup) lukewarm water
450 g (3 cups) “00” flour or baker’s flour, plus extra, for dusting
3 tsp salt flakes
semola, for dusting
extra virgin olive oil, for drizzling

1. Mix the yeast and warm water in a bowl and stand for a few minutes or until foamy.

2. Place the flour in a large bowl, pour in the yeast mixture and mix until a dough comes together. Add the salt and knead lightly to incorporate. Knead vigorously on a lightly floured surface for 10 minutes or until smooth, shiny and elastic. (If you have a stand mixer fitted with a dough hook, by all means use it instead of your muscle power!). Dust with a little semola, then cover with a damp tea towel and rest for 30 minutes.

3. Using floured hands, stretch the dough into a rectangle, then fold the top and bottom thirds into the centre like folding a letter and then onto itself into a ball. Place in an oiled container fitted with a lid – make sure the container is large enough to allow plenty of room for rising. Cover and rest at room temperature for 6-8 hours. Give the dough a quick knead and shape back into a ball, then place the container in the refrigerator and stand overnight (or for up to 4 days), to slow-prove and develop flavour and texture.

4. A couple of hours before you want to use the dough, remove from the refrigerator and take off the lid. Cover loosely with a tea towel and leave at room temperature for 2 hours.