How do I make great Neapolitan pizza dough at home?
To make great Neapolitan pizza you need 4 ingredients. Water, yeast, flour and salt. For best results you should use typo "00" flour. When using such finely grained flour go for a 65% hydration dough, 3% salt, and 0.5% dry yeast. This means for every 1000 parts flour, put 650 parts water.

Great pizza dough takes time to ferment. There are few ways to do it but the easiest one for the home is to pre-ferment a small portion of equal amounts of water and flour.

For example, start with separating out the total ingredients: 1000g flour, 650g water, 30g salt, 5g dry yeast. This will result in 1680g of dough enough for ~8 medium pizzas. Mix 200g of water, flour and the yeast and let it sit on counter for an hour. Then move to the refrigerator for slow fermentation for ~24h. Take this out and add the remaining ingredients. Kneed until smooth, and let it rest on the counter for 1h. Cover with olive oil to avoid drying out. Cut balls and place in a tray. Lightly cover with olive oil again and cling film. After 1-2h the balls double in size and will be ready for some amazing pizza.
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### Instruction: How do I make great Neapolitan pizza dough at home?
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### Response: To make great Neapolitan pizza you need 4 ingredients. Water, yeast, flour and salt. For best results you should use typo "00" flour. When using such finely grained flour go for a 65% hydration dough, 3% salt, and 0.5% dry yeast. This means for every 1000 parts flour, put 650 parts water.

Great pizza dough takes time to ferment. There are few ways to do it but the easiest one for the home is to pre-ferment a small portion of equal amounts of water and flour.

For example, start with separating out the total ingredients: 1000g flour, 650g water, 30g salt, 5g dry yeast. This will result in 1680g of dough enough for ~8 medium pizzas. Mix 200g of water, flour and the yeast and let it sit on counter for an hour. Then move to the refrigerator for slow fermentation for ~24h. Take this out and add the remaining ingredients. Kneed until smooth, and let it rest on the counter for 1h. Cover with olive oil to avoid drying out. Cut balls and place in a tray. Lightly cover with olive oil again and cling film. After 1-2h the balls double in size and will be ready for some amazing pizza.