Luca Varuni’s Neapolitan-Inspired Pizza Dough

Instructions

• 1

  Add the water and yeast to a bowl, then whisk to dissolve.

  Tip: If using fresh yeast, dissolve by rubbing it between your index finger and thumb.
• 2

  Gradually add 60% (480g) of your flour and start to mix by hand with a circular movement. Remember that you are simulating what a small mixer does and it is important to oxygenate the dough. Before the flour is completely absorbed by the water, add the salt. This whole process should take about 5 to 8 minutes.

• 3

  Once all the flour is absorbed by the water start to add the remaining 40% (320g) of flour. Mix for another 5 minutes. After that your dough should start to be compact and firm. Ensure that all your flour has been absorbed by the water.

• 4

  At this point you can pull out your dough from the bowl. Dust your work table with a little flour and finish your dough on the table by using your hands to turn and knead the dough just until the ball is smooth and soft. This final step should take another 10 to 15 minutes. The final product needs to be soft but elastic at the same time.

• 5

  Let the dough rest in a bowl covered with a semi wet rag for at least 30 minutes.

• 6

  Cut the dough and shape into balls (each dough ball should weigh about 9 oz.) Once the 5 dough balls are ready, place on floured trays and cover with plastic wrap to ensure that they will not be exposed to air and oxidize.

• 7

  Let them rest for about 8 to 9 hours at room temperature.

• 8

  After that you are ready to make pizza! Otherwise place the dough in the refrigerator and pull it out at least an hour before using it. The dough balls can sit in the refrigerator for 4 days (after that they will lose strength and it will be more difficult to knead the dough).

  Tip: Cook the topped pizza in the Smart Oven® Pizzaiolo on Wood Fired mode for about 2 minutes, turn the pizza after 1 minute.