Neapolitan Pizza Dough Recipe in 25 Minutes

Instructions:

1. Combine flour and water. Mix the 600g flour and 390g water in a large bowl until no dry streaks remain. Note: This starts the autolyse process, letting the flour hydrate naturally.
2. Let the dough rest. Cover the bowl with a damp cloth for 5 minutes until the shaggy mass looks smoother.
3. Add yeast and salt. Sprinkle the 2g yeast and 18g salt over the top and pinch them into the dough until fully incorporated and gritty feeling disappears.
4. Perform first folds. Stretch the edge of the dough up and over the center, rotating the bowl until the dough feels bouncy and resists stretching.
5. Bulk ferment the mass. Leave the dough in a warm spot for about 10 minutes until it slightly relaxes and feels airy.
6. Divide into portions. Cut the dough into 4 equal pieces (about 250g each) until you have four distinct rounds.
7. Ball the dough. Tuck the edges under themselves to create surface tension until the top is smooth and tight.
8. Final room proof. Let the balls sit on a floured tray, covered, for 5-10 minutes until they look slightly puffy.
9. Stretch the base. Using your knuckles, gently move from the center outward until the dough is roughly 12 inches wide and translucent in spots.
10. Bake at high heat. Slide the pizza onto your preheated surface and bake until the crust is charred and the cheese is bubbling.