Classic Neapolitan Pizza Dough - Large Bulk Batch

Yields 13–19 pizzas depending on dough ball size:

19 pizzas at 7 oz. per ball

17 pizzas at 8 oz. per ball

15 pizzas at 9 oz. per ball

13 pizzas at 10 oz. per ball

Ingredients

• 5 lbs. "00" pizza flour

• 1/4 oz. active dry yeast

• 1 oz. salt

• 1.5 liters warm water + 1/4 cup (reserved for yeast)

• Olive oil to drizzle

Instructions

Place the reserved 1/4 cup warm water in a small bowl and sprinkle with yeast. Let sit 5 minutes, until hydrated and creamy.

Add flour, hydrated yeast, salt, and remaining water to the bowl of a stand mixer fitted with a dough hook. Mix for 1 minute, then drizzle with a small amount of olive oil. Continue mixing for 3 minutes more. Stop the mixer, cover the bowl with plastic wrap, and let rest 20 minutes. Mix for a final 2 minutes.

Turn the dough out into a large plastic bag or container with enough room for the dough to expand by about 50%. Leave at room temperature for 2 hours, then transfer to the refrigerator for 24–48 hours before shaping.

This is the batch we make before every catering event. The long cold ferment is where the flavor comes from — don't skip it.