When I make Neapolitan pizza dough, the dough is so soft and supple that I can hardly work it into a round shape before it is stretched far too large and overly thin in areas.
After I mix the dough(ingredients below), I let it sit on the counter for 24 hours, then refrigerated for another 48 hours. Finally, I pull the dough out of the refrigerator and let it warm for 45 minutes on the counter before using it.
At this point, the dough is so soft I only have mere seconds to form it over my knuckles before it droops into an oblong football shape. I oftentimes only work it in my hands for 2-3 seconds than transfer it to my work surface for a bit of stretching by pinch/pull. I still am not getting a round shape because it is so soft. What can I do to make the dough more workable but still achieve Neapolitan results?
- 500g Antimo Caputo 00 Flour
- 383g Water
- 16g Sea Salt
- 1g Active Dry Yeast
- 900g Total / 76.6% hydration