Neapolitan Pizza Dough

from: fornobravo.com

 5 cups unbleached all purpose flour (638g)

1 3/4 teaspoons table salt (12.5g) - if using kosher salt it will be closer to 2 tsp

1 teaspoon instant yeast (3g)

1 3/4 cups plus 2 tablespoons cool water (425g)

1. Mix all the ingredients together in a large bowl or an electric mixer on slow speed (use paddle attachment) for about 1 minute. Let the dough rest for 5 minutes. if using a mixer, switch to the dough hook, then continue mixing on second speed for about 2-4 minutes, or until the dough is smooth and supple. add flour or water if needed. 

2. Transfer the dough to a slightly oiled work surgace and hand knead for an additional minute, making any final adjustments. the dough should be tacky nut not sticky and feel very supple, not stiff. Cover the dough with a bowl and let it rest for 30 min.

3. divide the dough into 6 pieces and form each piece into a ball. place the dough balls onto a lightly oiled pan or into a dough box. Mist with pan spray and cover with plastic wrap or lid. Place the pan into a refrigerator to slowly ferment overnight. (Note: if making pizza on the same day, allow at least 6-8 hours in the fridge). They will keep in the fridge for up to three days. (You can also refrigerate the whole dough, in a covered bowl or container, and divide and ball it the next day, two hours before you plan to make the pizzas).

4. Remove dough balls from the fridge 2 hours before you plan to bake the pizza to take off the chill and make them easier to stretch. (Note: you can also freeze the dough balls by ploacing them each in their own freezer zip bag that has been misted with spraay oi.. They will keep for up to three months. Move them to the refrigerator the day before you plan to make the pizzas to slowly thaw, then treat them as refrigerated dough the next day).