Alberto's Neapolitan Pizza Dough
1/8 teaspoon yeast
250 grams tap water
250 grams pizza flour (important that it is pizza flour)
Mix together well and let sit at room temperature for two hours, then place in fridge over night.
The next day add:
250 gr flour
3/4 teaspoon of salt
60-75 gr. water
1 1/2 tablespoons of olive oil Kneed with the Kitchenaid dough hook on lowest speed for 20 minutes. Let rise for 1- 1 ½ hours at room temperature and then place in the fridge for 12-24 hours. Punch down and divide into 250 gram balls.
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