Neapolitan Pizza Dough for 4 Servings

Instructions:

1. In a large bowl, whisk together 600g Tipo 00 flour and 1g instant yeast.
2. Pour in 390g of room temperature filtered water. Mix by hand until no dry flour remains and a shaggy mass forms.
3. Sprinkle 18g of fine sea salt over the dough. Fold the dough over itself repeatedly until the salt crystals no longer feel gritty.
4. Transfer to a clean surface and knead for about 8 minutes. You want to see the dough transform until it looks smooth and bounces back when poked.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let sit for 6 hours. The room should be about 20°C.
6. Open the bowl and smell. It should have a nutty, slightly floral scent with a hint of fresh bread.
7. Turn the dough out and cut into 4 equal pieces (about 250g each). Tension is key; roll them until the surface is taut and round.
8. Place the balls in separate containers or a proofing tray. Let them rest for another 2 hours until they have nearly doubled and look soft.
9. Crank your oven to its highest setting (usually 260°C) with your pizza stone inside for at least 45 minutes.
10. Gently press the center of a dough ball outward, leaving a thick rim. Top and bake for 2 minutes until the crust is charred and the cheese is bubbling.