Neapolitan Pizza Dough

Instructions

1. Making the Polish: Combine 400g of cold water, 5g of dry yeast, 5g of honey, and 400g of authentical flour. Mix well and let it ferment for 1 hour at room temperature, then 16 to 24 hours in the fridge.
2. Mixing the Dough: To the polish, add 600g of really cold water, 25g of salt, and 1.05kg of authentical flour. Mix at a low speed, gradually adding water until fully incorporated, then mix at a medium speed. Finally, add 20g of extra virgin olive oil.
3. Fermenting the Dough: After mixing, perform a bulk fermentation in the fridge for about 16 hours.
4. Forming Dough Balls: Post-fermentation, divide and form the dough into balls. Let them rest for 2 to 3 hours at room temperature before using.
5. Baking: Stretch the dough into pizza bases, add toppings, and bake in a preheated oven at the highest temperature until the crust is puffed and charred in spots.