Neapolitan Pizza Dough

Neapolitan Pizza Dough
INGREDIENTS
2.5 cups Cold Water
2.5 cups Bread Flour
2.5 cups AP Flour
5 tsp. Salt
¼ pack (1.5-2g) Instant Dry Yeast
3 tbl. Olive Oil
Extra AP flour (for kneading and turning out)

DIRECTIONS (you can either use a stand mixer with dough hook or do this by hand)
1. In a mixing bowl add water and salt. Stir until salt is completely dissolved.
2. Add 1 cup of flour (either AP or Bread) to mixture and stir gently to form a very loose batter.
3. Add yeast to batter and mix until blended
4. Add 2 tbl of olive oil and gradually add both AP and Bread flour to mixture until dough is formed. Should be slightly sticky but not dry.
5. Dust countertop lightly with flour and remove dough from mixing bowl. Knead dough for 10-15 minutes in a “push and fold” motion. As flour is absorbed into dough ball add more flour when dough becomes sticky. You can use the entire 1.5 cups reserved for this step or until the dough has reached the consistency of soft mozzarella. You should be able to lightly press on the dough and have it spring back quickly.
6. Place dough ball on sheet pan, lightly rub top with olive oil and cover with a warm, damp towel. Allow to rest for 2 hours minimum.
7. After 2 hours cut the dough ball in quarters and work into individual balls. You can add flour to your countertop and hands as needed if dough becomes too sticky to handle. Place balls on sheet pan, coat lightly with olive oil, cover with saran wrap and then with a damp, warm towel for at least 6 hours up to 24 hours. The longer you let the balls rest the more bubbles you will have in your dough.
8. After resting period is complete, dust counter top liberally with flour and work into pizza crusts. Don’t use a rolling pin! Using your fingertips, press down about a half inch in from the edge to make the outer crust and then work from the middle out gently stretching the dough until you reach 12-14 inches wide and no more than 1cm thick. Keeping the countertop floured will allow you to spin the dough on the countertop while you stretch it. (at this point your grill should be warming up on high!)
9. Once stretched, place on your pan/peel and top with your pizza toppings.
10. Cook directly on your grill surface for 60 seconds at maximum heat (400-550 degrees). After 60 seconds turn the pizza 90 degrees and continue for another 30 sec. Lower heat to low for 2 minutes. Grilling times may slightly vary based on temperature, but the hotter you can make it right in the beginning the better the crust will bubble and crisp.

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