Neapolitan Pizza Dough with 00 Flour

Instructions:

1. Combine 350ml warm water, 3g instant dry yeast, and 5g honey in a bowl, stirring gently.
2. Add 440g double zero flour and 12g fine sea salt. Mix by hand or with a wooden spoon until a shaggy, sticky mass forms and no dry flour remains.
3. Cover the bowl with a damp cloth and let the dough rest for 20 minutes.
4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes by folding the dough over itself and pushing away with the heel of the hand until the dough is smooth, elastic, and bounces back slowly when poked.
5. Place the dough in a bowl lightly greased with a portion of the 15ml olive oil, cover tightly, and leave in a warm spot (around 75°F) for 3 to 4 hours until it has doubled in size.
6. Gently tip the dough onto the counter and divide into 4 equal pieces of approximately 200g each.
7. Fold the edges of each piece toward the center to create tension, roll into tight, smooth balls, place on a floured tray, cover, and proof for another 2 hours.
8. Preheat the oven to its maximum temperature with a pizza stone inside for at least 45 minutes.
9. Gently press the center of a dough ball, pushing air toward the edges to create the cornicione (rim).
10. Add toppings quickly and slide the pizza onto the preheated stone.
11. Bake for 7–10 minutes until the crust is charred and the cheese is bubbling.