Authentic Neapolitan Pizza Crust

1. Whisk dry ingredients

Start by whisking together 20 ounces of bread flour, 0.4 ounces of kosher salt, and 0.3 ounces of instant yeast in a large bowl. The combination of these dry ingredients creates the foundation for your dough, ensuring that the yeast and salt are evenly distributed throughout the flour.

2. Mix in water

Next, pour 13 ounces of water into the flour mixture. Using your hands, mix until no dry flour remains. This process may feel a bit messy, but it's crucial for incorporating all the ingredients evenly. The dough will be shaggy and sticky—this is exactly what you're looking for.

3. First rise

Once the dough is mixed, cover the bowl tightly with plastic wrap and let it rest at room temperature for 8 to 12 hours. This slow fermentation allows the dough to rise gradually, developing deep flavors and a light, airy texture. By the end of this first rise, your dough should have doubled in size and be bubbly.

4. Divide dough

When the dough has risen, turn it out onto a lightly floured surface. Divide it into four equal balls, handling the dough gently to retain as much of the air within as possible. This step is essential for achieving that classic Neapolitan texture.

5. Cold fermentation

Place each dough ball into a covered quart-sized deli container or a zipper-lock freezer bag. Refrigerate the dough for at least 2 days, and up to 4 days. This cold fermentation period further enhances the flavor and texture of the dough, making it soft and airy.

6. Prepare for baking

About two hours before you plan to bake, remove the dough from the refrigerator and shape it into balls. Allow the dough to rest at room temperature. This resting period is crucial as it helps the dough relax, making it easier to stretch and shape into pizzas.

7. Bake pizza

Now your dough is ready for baking. Preheat your oven and prepare to enjoy the fruits of your labor—a truly authentic Neapolitan pizza crust that’s flavorful, airy, and delicious.