High-Heat Neapolitan Wood Fired Dough

Ingredients

• 500g POLSELLI Classica, Type '00' Double Zero Flour Extra Fine from Italy
• 325ml Room temperature filtered water
• 15g Fine sea salt
• 3g Active dry yeast
• 1–2 tsp Salted Perfection Natural Pyramid Garnishing Salt, for finishing

Instructions

1. Whisk your yeast into the room temperature water until it is fully dissolved.
2. Place your Polselli '00' flour in a large bowl and make a well in the center.
3. Pour the yeast water into the well and start incorporating the flour with your hands.
4. Add the fine sea salt once the dough starts to come together.
5. Move the dough to a clean surface and start cooking with passion! Knead for 10 minutes until it is smooth and elastic.
6. Cover the dough with a damp cloth and let it rest for 2 hours at room temperature.
7. Divide the dough into four equal balls and place them in a proofing box or on a floured tray.
8. Cover and let them rise for another 4 to 6 hours until they have doubled in size.
9. Fire up your pizza oven to at least 850 degrees Fahrenheit.
10. Stretch each ball by hand into a 12-inch circle, keeping the edges puffy.
11. Top lightly and launch into the oven for 60 to 90 seconds, rotating every 20 seconds.
12. Remove from the heat and immediately sprinkle the crust with 1–2 tsp Salted Perfection Natural Pyramid Garnishing Salt. DUNZO!