Essential Neapolitan-Style Pizza Dough

Instructions

• 1Place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
• 2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
  Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
• 3Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 8½ oz each. Shape each piece into a smooth ball.
• 4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 4-inches between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.