Authentic Pizza Dough

For a more authentic Napolenta pizza dough the following recipe works well 

• Wheat flour type "00" should be used 1000 grams
• Fine Salt (sea salt if available) 20 to 30 grams
• cold water 640 ml
• Fresh yeast .5 to 2 grams ( I usually use 1 gram ,using more yeast will shorten the time on the second proving)
• The dough can be made by hand or with a dough mixer
• Measure the water out and add the yeast ,stir until the yeast has dissolved .
• The salt can be added and quickly stirred in,it is important not to leave the salt in contact with the yeast for more than 5 minutes as the salt will kill the yeast.
• The flour can be added and it should be mixed for 7 to 10 minutes if using a mixer or usually until your arms ache if mixing by hand
• The dough should be a sticky ,soft and elastic mix but should be easily removed from the mixer .
• The dough should be placed in a container and covered with a damp cloth ,it needs to be left until it has roughly doubled in size.
• The dough is then cut into approx 200 gram pieces and hand formed into balls.
• The dough balls are then placed into a proving tray for between 8 and 24 hours 

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