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tags: [bread, italian, pizza]
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# Neapolitan Pizza Dough

1. Combine (1000 g)[Molino Dallagiovanna Napoletana 00 flour], (620 g)[cold tap water] (at about 15ºC), (1.6 g)[fresh yeast], and (30 g)[fine sea salt].
2. Knead by hand until temp is 73-75 deg F.
3. Let rest 5-10 min.
4. Cut into 2 long strips.
5. Ball into 270 gram tight balls.
6. Proof covered at room temp for 14-16 hrs.