Directions
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Step 1
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.
Step 2
Spread some Extra-Virgin Olive Oil (to taste) bowl with some plastic cover and let it sit preferably overnight.
Step 3
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.
Step 4
Assemble with your favorite toppings. The pizza should rest in the oven for 15 minutes before you roll it out.
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