Dough Preparation

• Fill the Pizzamehl into a large mixing bowl. Dissolve the yeast in a few splashes of water and the salt in the remaining water. Add both to the bowl and knead in the stand mixer for about 10 minutes until a smooth dough forms that no longer sticks to the bowl or fingers. Knead by hand for about 20 minutes if preferred.
• Let the Neapolitan pizza dough rise covered for 4-6 hours at room temperature.
• Divide the dough into portions of 270 g and shape them into balls. Place in dough boxes and let the dough pieces rise again for 12-24 hours in the refrigerator. Remove about 2 hours before baking to allow them to rise at room temperature.
• Carefully take one dough piece out of the box and shape it into a round pizza using a bit of flour. Be careful not to destroy too many air bubbles, just stretch and press the dough gently. Leave the edge a bit thicker and ensure the center is not too thin.
• Top the Neapolitan pizza dough as desired and bake the pizzas in the pizza oven at around 400 °C for 60 – 90 seconds.