In this video I am going to show you how to make quick Neapolitan Pizza Dough with just 8 hours of resting time.

I cook the Pizza in my Ooni Karu portable pizza oven.
For classic Neapolitan pizza you really need a wood fired oven that can reach 430-500° C!

RECIPE (4 Pizzas):
430 ml cold water
17g of sea salt
0.5g active dry yeast or 1.5g of fresh yeast.
650g of tipo 00 flour (Caputo Pizzeria (Blue) works really well)

Resting times:
After kneading for 15 minutes, let it rest for 15 minutes to relax the dough a little bit, so the gluten can develop better.
Make 4 dough balls.
Then let it rest for 6-8 hours at room temp.
If your dough is ready before the time is up, place it in the fridge to slow down the proofing.

Check out the Ooni Karu!

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ESSENTIAL KITCHEN EQUIPMENT:

(Should work worldwide)
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ESSENTIAL PIZZA EQUIPMENT:

USA:
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UK + EU:
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