Into a mixing bowl, add and mix the Water (700 milliliter), Instant Dry Yeast (1 3/4 teaspoon), and Sea Salt (30 gram). Then add in the All-Purpose Flour (1 kilogram) a little bit at a time. Mix everything together using your hands. Continue to mix your dough together by sprinkling some leftover flour on top.
Spread some Extra-Virgin Olive Oil (to taste) bowl with some plastic cover and let it sit preferably overnight.
Divide the dough by pulling a chunk off, stretching it slightly, and then rolling it up into small individual balls which should weigh no more than between 230-250g. These should be placed onto a flat tray which has some flour sprinkled at the bottom of it, so that the neapolitan pizza dough does not stick.
Assemble with your favorite toppings. The pizza should rest in the oven for 15 minutes before you roll it out.